If you love puris that puff up perfectly and taste just like the ones sold at food stalls, this chana dal stuffed puri recipe can be recreated at home without much effort. With the right dal preparation and a simple spice mix, this dish can taste just as good as anything from a market stall.
Cooking the chana dal
Start by taking chana dal and pressure cooking it with water. Make sure the water used is three times the quantity of the dal. Add salt, a little ginger, a bay leaf, cloves and cardamom to the same cooker. Let it cook for two to three whistles, or until the dal is completely done.
Kneading the dough
The dough for these puris is kneaded the regular way, there is nothing special or different about the process. The one thing to keep in mind is that the water used for kneading should be slightly warm, this makes the dough very soft. Once kneaded, let the dough rest, covered, for about thirty minutes to an hour.
The secret stuffing mix
Once the chana dal is cooked, take it off the heat and let it cool down completely. Once cooled, mix in a little mixed masala, a little chicken masala and a little ajwain mangrela. Combine all three well to prepare the stuffing, this exact spice combination is what gives the puri its market like flavour.
Shaping and frying the puri
Take a small portion of the dough and stuff it with the prepared filling. Gently roll out the stuffed dough ball and slide it into hot oil. Fry the puri until it turns deep brown on both sides and puffs up fully, then remove it from the oil.
What to serve it with
This chana dal stuffed puri tastes best with green chutney. It can also be served with any pickle available at home. The dish tastes so good that it can be prepared specially for guests, or even made after adra.
