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Dal Puri (दाल पुरी)

About Dal Puri (दाल पुरी)

Dal Puri is a popular flatbread in Nepal, often enjoyed as a breakfast or snack. It is made by stuffing a flavorful lentil mixture into whole wheat dough and then deep-frying it until golden brown and crispy. It's a hearty and satisfying dish, loved for its savory taste and comforting nature.

Picture of Dal Puri

History

The origins of Dal Puri in Nepal are somewhat intertwined with the culinary influences of the region. While precise historical records may be scarce, the concept of stuffed flatbreads is common across South Asia. It's likely that Dal Puri evolved from similar dishes and was adapted to utilize local ingredients and suit Nepali tastes. The use of lentils (dal) as a filling is significant, reflecting the importance of lentils in the Nepali diet as a primary source of protein. Over time, Dal Puri has become an integral part of Nepali food culture, particularly in the Terai region and among communities of Indian origin within Nepal, which might have had influences from similar dishes made in Indian subcontinent. It was never a dish of elite families but more of the commoners. Although, now it is enjoyed throughout the country and has found its way into local restaurants and homes.

Fact 1

Dal Puri is a common breakfast and snacks item in Nepal

How to prepare?

Whole wheat flour - 2 cupsWater - Approx. 1 cup, for doughOil - 2 tablespoons, for dough and fryingChana dal (split chickpeas) - 1/2 cupToor dal (pigeon peas) - 1/4 cupGinger paste - 1 teaspoonGarlic paste - 1 teaspoonGreen chilies, finely chopped - 1-2Turmeric powder - 1/2 teaspoonRed chili powder - 1/2 teaspoonCumin powder - 1 teaspoonCoriander powder - 1 teaspoonSalt - To tasteGaram masala - 1/2 teaspoon (Optional)

Learn step by step to prepare Dal Puri

  • 1
    Soak chana dal and toor dal for 2-3 hours or overnight.
  • 2
    Cook the soaked lentils with water until they are soft but not mushy. Drain excess water.
  • 3
    Grind the cooked lentils into a coarse paste. You can use a food processor or a mortar and pestle.
  • 4
    Add ginger paste, garlic paste, chopped green chilies, turmeric powder, red chili powder, cumin powder, coriander powder, salt, and garam masala (if using) to the lentil paste. Mix well to form the stuffing.
  • 5
    In a large bowl, mix whole wheat flour, salt, and 2 tablespoons of oil. Gradually add water and knead to form a smooth, pliable dough. Let it rest for 15-20 minutes.
  • 6
    Divide the dough into small, equal-sized balls.
  • 7
    Take one dough ball, flatten it, and place a spoonful of lentil stuffing in the center.
  • 8
    Bring the edges together to seal the stuffing completely. Gently flatten it again into a disc.
  • 9
    Heat oil in a deep pan or kadai over medium heat.
  • 10
    Carefully slide the stuffed puri into the hot oil. Fry until golden brown and crispy on both sides.
  • 11
    Remove from oil and drain on paper towels to remove excess oil.
  • 12
    Serve hot with your favorite pickle, chutney, or yogurt.
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