# This Simple Trick Makes Chana Dal Puri Puff Up Just Like The Market Stalls

> A complete method for making crispy, well puffed chana dal stuffed puris at home, with a special spice stuffing that gives them a market like taste.

**Type:** article · **Category:** Food · **Published:** 2026-07-05 · **Source:** TrendKia
**Canonical:** https://trendkia.com/en/food/ghara-ki-rasoi-men-banegi-bajara-se-bhi-jyada-phuli-chana-dal-puri-janen-asana-tarika-4859 · **Language:** English
**Tags:** chana dal puri, puri recipe, stuffed puri, breakfast recipe, indian recipe, chana dal stuffing

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.

## What this means for you
**For home cooks:** This simple method lets you make market style, well puffed chana dal puris at home without stepping out, and serve them to guests too.

## Questions & Answers

### 1. How much water is needed while cooking the chana dal?
The water used should be three times the quantity of the dal, and it should be pressure cooked for two to three whistles.

### 2. What should be kept in mind while kneading the dough?
Knead the dough with slightly warm water for softness, then let it rest covered for thirty minutes to an hour.

### 3. What spices go into the stuffing?
Once the chana dal cools down, mixed masala, chicken masala and ajwain mangrela are added to it to prepare the stuffing.

### 4. How long should the puri be fried?
Fry the puri in hot oil until it turns deep brown on both sides and puffs up completely.

### 5. What can chana dal puri be served with?
It can be served with green chutney or any homemade pickle.

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