Dal Puri is a renowned street food in Nadiad, Gujarat. It is made with fluffy puris served with flavorful chana dal and topped with onion salad. The dish boasts a delightful combination of sour and spicy flavors, making it a favorite among people of all age groups. You can easily recreate this street-style dal puri recipe using basic ingredients from your kitchen. Treat yourself and your loved ones to its mouthwatering taste, perfect for enjoying with friends and family!
The key to making tasty dal puri at home are
For dal
- Firstly, dal is made with chana dal. Do not overcook the lentil; it should be a smooth paste. It has to hold its shape yet be easily mashed when pressed.
- I made a special masala that enhances the taste of dal. This masala is easy to make with regular spices and can be used as a garam masala in different curries and sabzis.
- I add a small amount of gram flour (besan) to achieve a medium-thick gravy consistency, which is neither too thick nor too thin. Avoid adding more besan to the gravy because Sev Usal will thicken as it cools down.
- Lastly, dal tastes great when it is slightly spicy and is served hot
For puri
- In the puri dough, I used a combination of maida and wheat flour in equal proportions. The street vendor added maida to the puri dough, providing it with starchiness, and enabling us to roll larger-sized puris. Additionally, due to the presence of maida, the puris taste great with dal, as opposed to puris made with 100% wheat flour.
- Roll the puris to a medium thickness; avoid rolling them too thin, as they may not puff up.
- Lastly, fry the puris on high flame. Once the puris are made, they should be served immediately for the best taste.
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Dal puri recipe | dal poori | street style dal puri
Ingredients
For pressure cook dal
- 1 cup soaked chana dal
- ¼ tsp turmeric powder
- Salt to taste
- 2 cup water
For special masala
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp black pepper
- ½ tsp cloves
- 3-4 bay leaf
- 2 –3-inch cinnamon sticks
- 3-4 dry kashmiri red chilli
- 1 star anise
- 1 tsp cardamoms
For dal
- 4 tbsp oil
- 2 medium size onion
- 2 medium size tomatoes
- 1 inch ginger
- 5-6 garlic cloves
- 1 green chilli
- Salt to taste
- ½ tsp turmeric powder
- 1 tbsp Kashmiri red chilli powder
- 1 tbsp coriander powder
- 1 tbsp prepared special masala
- 3 tbsp besan
- 2 cup water or as required to adjust consistency
- 1 tbsp lemon juice
- Some coriander leaves
For puri
- 1 cup maida
- 1 cup wheat flour
- Salt to taste
- ½ tsp sugar - optional
- 1 tbsp ghee
- Water as required
For salad
- Chopped onion
- Some coriander leaves
For assembling
- Fried puri
- Chana dal
- salad
- fried chillies
Instructions
Pressure cook dal
- Add 1 cup soaked chana dal into pressure cooker, also add turmeric powder and salt. Mix well.
- Cover and pressure cook dal on medium flame for 2 whistles.
- Dal is properly cooked and granules hold its shape.
Making special masala
- In a pan, add 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp black pepper, ½ tsp cloves, 3-4 bay leaf, 2-3 cinnemon sticks, 3-4 dry Kashmiri red chilli, 1 star anise, 1 tsp cardamom. Roast on low flame till spices become slightly aromatic.
- Cool down slightly and grind it into fine powder. Keep it aside.
Making dal
- In a mixture jar, add 2 medium size onion and grind it into smooth paste. Keep it aside.
- Then in mixture jar, add 2 medium size tomatoes, 1 inch ginger, 5-6 garlic cloves and 1 green chilli. grind it into smooth paste. Keep it aside.
- Now in a bowl, add 3 tbsp besan and 1 cup water. Mix well and make lump free slurry and keep it aside.
- Now in a pan, add 4 tbsp oil and grinded onion paste. Sauté till oil separate from its sides.
- Then add tomato paste and salt. saute till oil separate from its sides.
- Now lower the flame, add ½ tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, 1 tbsp prepared masala and some water. Saute masala till oil separate from its sides.
- Then add besan slurry and mix well. Bring mixture to boil.
- Now add boiled dal, 2 cup hot water and some salt. mix well.
- Lower the flame and boil dal for 7-10 minutes, so masala flavor absorbs in dal.
- Now add 1 tbsp lemon juice and some coriander leaves. Mix well.
- Tasty chana dal is ready.
Making puri
- In a mixing bowl, add maida, wheat flour, salt, sugar and 1 tbsp ghee. Mix well.
- Now add water gradually and make medium-soft dough.
- Cover and rest dough for 10 minutes.
- Then knead dough again and smooth it.
- Take a small portion of dough and roll it into medium size and medium thick puri.
- Fry puris on medium-high flame till it become slightly brown from both the sides.
Assembling dal puri
- In a bowl, add dal and garnish it with chopped onion and coriander leaves.
- Serve with fluffy puri and fried chilies.
Notes
For dal
- Soaking chana dal reduces its cooking time.
- Do not add more water while pressure cooking the dal.
- Use medium flame and allow 2-3 whistles.
- Dal granules should remain whole and mash properly; do not overcook the dal.
- Masala gives a street-style taste to the dal.
- Onion and tomato paste provide a perfect gravy texture to the dal.
- Besan slurry ensures proper coating and thickness in the rasa.
- Boil dal for 7-10 minutes on low flame to allow the masala to properly absorb into it.
- The proportion of maida and wheat flour should be equal in the dal.
- Roll medium-thick puris; do not roll thin puris.
- Fry puris on high flame; do not fry them on low flame.
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