Dal Puri

The name ‘Dal Puri’ says it all—a soft, golden puri filled with a fragrant spiced lentil stuffing. While lentil-filled flatbreads are enjoyed across various parts of North and Eastern India, Bengal has given this humble preparation its own distinctive flavour and character.

Made with an aromatic moong dal filling seasoned with hing and cumin, wrapped in a soft layer of flour, Dal Puri was once more than just a simple snack. It was also a familiar part of traditional Bengali hospitality. On a Puja morning, after returning home from the anjali, the irresistible aroma of puris frying in hot oil would drift from the kitchen, often accompanied by aloo dum or cholar dal—a scene deeply woven into Bengali festive memories.

From the festive breakfasts of Kolkata’s traditional bonedi households to the Puja kitchens of middle-class Bengali homes, Dal Puri gradually became a cherished part of the season’s culinary traditions. Even today, picking up a piping-hot Dal Puri brings back more than the comforting taste of spices—it brings back the warmth and nostalgia of those familiar Puja mornings.

Ingredients

• 2 cups all-purpose flour (maida)

• 1 cup moong dal

• 1 tsp ginger paste

• 1 tsp Shalimar's Chef Spices Cumin Powder

• ½ tsp Shalimar's Chef Spices Dry Red Chilli Powder

• A pinch of Shalimar's Chef Spices Hing

• Salt and sugar, to taste

• 1 tbsp ghee

• Shalimar's Sunflower Oil, for deep-frying

  
  

Method

1. Soak the moong dal, drain well, and lightly dry-roast it in a dry pan. Allow it to cool, then grind it into a coarse powder.

2. Heat the ghee in a pan. Add hing, ginger paste, cumin powder, and dry red chilli powder. Add the ground dal and season with salt and a little sugar. Cook until the mixture comes together into a dry, fragrant filling. Set aside to cool.

3. In a mixing bowl, combine the flour with salt and a little ghee. Gradually add water and knead into a soft dough.

4. Divide the dough into small portions and roll them into smooth balls. Flatten each one slightly, place a portion of the dal filling in the centre, and seal the edges.

5. Gently roll out each stuffed portion into a round puri, taking care not to let the filling break through.

6. Heat Shalimar's Sunflower Oil in a deep pan. Carefully slide in the puris and fry until they puff up and turn golden.

7. Drain on a kitchen towel and serve hot with cholar dal or aloo dum.