Bengali style dal puri is a old and popular snacks recipe. This Kolkata dal puri snacks is loved by Bengalis and is very very tasty. Dal puri makes a wonderful snack both in the morning and evening.
Wash the dal thoroughly.
Change water 2-3 times during wash.
Soak the washed dal for 1.5 - 2 hours.
To roast masala, heat a pan on low medium flame
add the dry red chili & stir, till it gets a dark color
then add the coriander seeds & dry roast for 20-25 secs
add cumin seeds & roast for another 8-10 seconds
allow to cool down before grinding
grind to coarse powder
we need to use 1/4 tsp of this roasted masala powder
store the rest in an air-tight container.
Preparing Chana pur
Dal will absorb water & swell a bit.
Discard the water.
Transfer the dal for mixing.
Add 1/2 tsp salt, Add cinnamon, cardamoms & cloves.
Add 1/4 cup or 60 ml water.
Mix a bit
on high flame, boil the dal for 3 minutes
do not boil the dal very soft
so, boil the dal using very little water & make it moderately soft
Dal should be like this neither too soft, nor hard
allow dal to cool down.
Once the boiled dal cools down, grind it coarsely
grind for 15 seconds
open the lid & mix the dal with a spoon
so, if few dals remain un-grinded will get mixed & grinded in next run
grind for another 15 seconds
do not use water
and do not grind very finely.
add little water in ginger paste & mix it solution.
heat a kadai on low medium flame
add tbsp refined oil
once oil heats up, add 1/2 tsp hing & stir for 8-9 secs
add the ginger solution
stir for 10-12 seconds
add the grinded dal
mix all ingredients
after 1 minute stir
add the roasted masala powder
mix & continue to stir on same flame for 2 to 2.5 minutes.
once done turn off flame & allow it to cool.
add 1/2 tsp salt in 300 gm maida
add 1 tbsp refined oil
mix very firmly (give moian)
once moian is complete, maida can retain shape & also crumble
add little water a time
and keand firmly to a smooth dough
after kneading for 4-5 minutes
wet fingers with water
and knead for another 2-3 minutes
the better dough is kneaded, better the puris become
after kneading is complete, coat the dough with some oil.
cover the dough & rest it for 20-30 mins to set.
The dough after 30 minutes
From the dough, make small balls of approx 40 g in weight, total 12 balls can be made.
take a ball & give a bowl shape.
fill 1.5 tsp dal powder
do not fill more than this, else the puri may crack during rolling
press lightly with back of spoon, this will case the sealing process
to seal, close in from all the sides
press & make a neck, then, twist the neck
give 5-6 twists and press the neck flat
keep the sealed phase downward, so the seal is further secured
Take one at a time keep & the rest covered, so, the balls remain moist
cover & rest for 5-7 mins.
heat a kadai on high flame
add 400ml refined oil
while the oil heat up, roll few puris
dip fingers in oil
coat oil on rolling bed
this prevents sticking during rolling, coat oil on the ball too
roll carefully, do not rush
do not roll too thin like luchis and not too thick like paratha.
it you feel difficult to roll flat round, rotate the bed instead
when oil gets heated up, reduce flame to medium-high
put the rolled puri carefully
when the puri floats up press it down in oil with a laddle
puri will inflate like a ball
as soon as the puri inflates, turn it over immediately
fry for another 9-10 secs & take out.
while frying the puri, oil might get too hot, reduce & adjust the flame
keep the fried puris on tissue paper or kitchen towel, excess oil will get absorbed.
frying puri is done.
serve hot dal puris with ghugni, potato curry or Alur dum.