September 5, 2018mayurisjikoni



I had just about finished typing out some of the other posts for the BM and was about to go to bed when I see a message from Priya Suresh that my dalpuri recipe is missing. I check on my mobile and true, there was no recipe or nothing written. Quick I switch on the computer to recheck and same, not a word except for one picture and the title…that’s all. Disappointment, anger and sleep disappearance all rolled in one. Disappointment because this was one recipe I had typed out a week ago, angry because I should have left the spelling error. Was trying to rectify that when the internet disappeared and my page froze. I couldn’t save or copy! So when it cam back it must have disappeared. Loss of sleep (well not for too long as I was tired!) was due to the brain doing overtime.. how this happened, cursing the internet provider and thinking that now have to type the recipe all over again.

What is Mega Blogging Marathon?

Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:

1. A-Z Indian Flatbreads that are not made using batter e.g. like roti

2. A-Z Indian Flatbreads using batters

3. A-Z International Flatbreads.

I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.

Today’s flatbread is D for  dalpuri/dhal puri. Famous in the states of Uttar Pradesh, Bihar, Bengal it is fast becoming a popular puffed up flatbread in the rest of India. Some use plain flour and some use wheat flour, the lentils used can vary from split chickpea(chana dal) to split black moong beans (urad dal). Some stuff the dough with the filling and some add the cooked lentils to the dough.

I came across the recipe by Tarla Dalal where the cooked chana dal was added to the dough. I used that method but used moong dal and added my own spices. The dal puri came out crunchy and yet soft. We enjoyed the spicy puri with some dahi bateta nu shaak (potato yogurt curry). Dalpuri can be served with any curry of your choice or even for breakfast with pickles and hot tea or coffee. The first time I ever had dalpuri was when my neighbor from UP made them for a dinner party. She had used urad dal and simple spices but the puri tasted really good.

Here’s my version of the dalpuri using moong dal (split green grams).

dalpuri 4

dalpuri 3

dalpuri 2

dalpuri 1


1¼ cup wheat flour

¼ cup sooji (semolina)

2 tbsp ghee or oil

For the moong dal mixture:

½ cup moong dal

1 tbsp oil

¼ cup finely chopped onion

1 tsp garlic paste

1 tsp ginger paste

1 tsp green chilli paste

1 tsp fennel seeds (valiyari)

1 tsp cumin seeds (jeera)

a generous pinch of asafetida (hing)

½ tsp turmeric powder (haldi)

1 tsp dhana jiru powder

½ -1 tsp red chilli powder

½ tsp cinnamon powder

¼ tsp clove powder

1-2 tsp lemon juice

1 tsp salt

½ tsp sugar

2-3 tbsp chopped fresh coriander

1 cup warm water

extra oil for deep frying

Preparation of the moong dal mixture:

  1. Wash and soak the moong dal in ¾ cup of the water from the measured water for about 20-30 minutes.
  2. Add oil in a wide pan and put it over medium heat.
  3. When the oil is hot, add cumin and fennel seeds.
  4. When they begin to sizzle add the chopped onion.
  5. Stir fry till it becomes soft.
  6. Add asafetida, ginger, chili and garlic paste. Stir fry for a few seconds.
  7. Add turmeric powder. Add the soaked moong dal along with the water it was soaked in.
  8. Add salt and mix well. Cover the pan with a lid and lower the heat.
  9. Let the dal cook till its done. If there is any water left, increase the heat and let the water evaporate.
  10. Add cinnamon, clove, dhana jiru and red chilli powders. Add lemon juice, sugar and chopped coriander. Mix well. Mash the dal mixture lightly using a spoon. Don’t mash it up completely.
  11. Let the mixture cool down completely.


Preparation of the dough:

  1. Mix flour and semolina in a big bowl.
  2. Add oil and rub it into the flour.
  3. Add the cold moong dal mixture and mix into the flour.
  4. Begin to form a stiff dough. If its dry then add the remaining water little by little.
  5. Let the dough rest for 15-20 minutes.


Preparation of the dalpuri:

  1. Heat enough oil in a wok, kadai or karai one medium heat for deep frying.
  2. While the oil is getting hot, divide the dough into 8-10 parts.
  3. Roll each part into a ball.
  4. Take one dough ball and roll it out using a board and rolling pin.
  5. Roll it into a circle about 3-4 inches in diameter.
  6. Put a small piece of dough to the hot oil. If is sizzles and comes up immediately then the oil is ready.
  7. Fry the dal puri, flipping it over a few times till it becomes golden in colour.
  8. Take it out of the oil using a slotted spoon or ladle and put on a plate lined with kitchen towel.
  9. Repeat steps 4-8 with the remaining dough.
  10. Serve dalpuri with a curry of your choice or with some pickle and tea for breakfast.



  • Make sure the cooked dal mixture is completely dry.
  • Don’t make a soft dough. If it becomes soft add some more wheat flour.
  • If you want to use the moong dal mixture for stuffing, then avoid using semolina. Instead replace it with wheat flour. Semolina makes the dough a bit tough.
  • Adjust or add spices according to your taste.
  • The number of puris you get will depend on how big or small you roll them out.
  • Use leftover chutti dal for this puri recipe.


A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


You may want to check out what flatbreads I’ve made so far for this event:

A for Akki Roti

B for Bhakri

C for Chousela


Check out what other Blogging Marathoners have made:

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Sending this recipe to the following event:





  • harini

    September 6, 2018 at 7:06 am

    I understand your frustration, Mayuri. The pictures speaks a 1000 words. Looks fantastic.

    1. mayurisjikoni

      September 6, 2018 at 8:39 am

      Thanks Harini, the recipe is up again.If you have time please check it out.

  • gayathriraani

    September 6, 2018 at 9:17 am

    I have been reading so many Caribbean dal puris today and your Indian version looks amazing. Being deep fried, this is such a hearty breakfast to have. Love the golden colour of the puris..

    1. mayurisjikoni

      September 6, 2018 at 3:53 pm

      Thank you so much Gayathri, Indians who migrated to the Caribbean actually introduced the dhal puri there. Since its a famous flatbread from Bihar and I hear a lot of Biharis went there to settle.

  • Ritu Tangri

    September 6, 2018 at 9:27 am

    Beautiful pics Mayuri… First the pics and then that long list of ingredients is telling how delicious these pooris are.

    1. mayurisjikoni

      September 6, 2018 at 3:51 pm

      Thank you so much Ritu, the ingredient list is long but definitely worth not skipping any.

  • Sowmya:)

    September 6, 2018 at 3:18 pm

    The pictures are awesome Mayuri!! The filling sounds so delicious and flavorful…bookmarking this!

    1. mayurisjikoni

      September 6, 2018 at 3:41 pm

      Thank you so much Sowmya.

  • Padmajha Sureshbabu

    September 6, 2018 at 8:14 pm

    Can understand your feeling Mayuri,It must have been really frustrating to lose all the work done! Anyways, the yummy pics make up for it.The deep fried version sounds even more delicious and I really want to try this one as soon as possible.

    1. mayurisjikoni

      September 7, 2018 at 9:09 am

      Thanks Padmajha, sometimes we love fried puris for brunch so tried this one and now hubby doesn’t want the normal masala puris I make.

  • Priya Suresh

    September 7, 2018 at 10:35 pm

    Dal puri looks extremely delicious especially that moongdal mixture, am sure these deep fried beauties will definitely makes my tastebuds really happy. Seriously feel like having some dal puris now.

    1. mayurisjikoni

      September 8, 2018 at 10:21 am

      Thank you so much Priya,go on make it for Sunday brunch.

  • Sandhya Ramakrishnan

    September 8, 2018 at 11:26 pm

    Your Indian version of Dhal puri is a good change from us who have posted the Caribbean version. Looks so flavorful and love the spices. Bookmarking to make sometime soon.

    1. mayurisjikoni

      September 9, 2018 at 9:40 am

      Thanks Sandhya, dal puri is an Indian flatbread which was taken to the Caribbean by Indian settlers.

  • vaishalisabnani

    September 9, 2018 at 3:36 am

    We hardly make pooris but this one will definitely feature on the table soon . This indeed is a little Gujju recipe with dhanajiru and sugar … he he .. but awesome one , the pooris look very very tempting . Incorporating all in a dough makes them unique , super one Mayuri !

    1. mayurisjikoni

      September 9, 2018 at 9:39 am

      Thanks Vaishali, I too don’t make puris often so hubby is so happy getting them often as I prepare for BM.

  • code2cook

    September 12, 2018 at 1:26 am

    This is such a drooling dhal puri I am seeing. came out so well and puffed up. With potato curry they are inviting me.

  • Srivalli Jetti

    September 12, 2018 at 9:41 am

    Sad you had to undergo so much frustration…these Dhal puris look fabulous!

    1. mayurisjikoni

      September 12, 2018 at 11:03 pm

      Thank you so much Srivalli.

  • Simply Tadka

    September 13, 2018 at 9:36 am

    This dhalpuri is just alike pooran poli savory version.. so flavorful and healthy meal.

    1. mayurisjikoni

      September 13, 2018 at 7:09 pm

      Preeti please at least read the recipe, its not stuffed at all but I’ve added the dal mixture to the dough.

  • Renu

    September 13, 2018 at 4:33 pm

    Love the addition of dal directly to dough a little less task then bedai. I make bedai mostly, would love to try this different version of dalpuri

    1. mayurisjikoni

      September 13, 2018 at 7:06 pm

      Thanks Renu. I’ve made the bedmi version once. I sort of guessed many would do the dal paratha or puri so made something different.

  • simplysensationalfood

    September 21, 2018 at 7:25 pm

    I am totally amazed at your skills. I admire the fact that you can post daily continuously and all new recipes . Hats off to you. Coming back to the recipe it looks great now I know what to do with my chutti dal when I have left overs. Also I wanted to say your blog makeover looks fantastic. I love the logo header too. Beautiful.

    1. mayurisjikoni

      September 21, 2018 at 7:34 pm

      Thank you so much Nayna, it does take quite a bit of planning to take part in these Mega Blogging Marathon. Dalpuri does taste really good so do try it. The logo was created by my daughter.

  • Shobha Keshwani

    September 22, 2018 at 1:31 am

    we make dal stuffed puris. These also look so yummy. I must try them. Your A-Z flatbread series is teaching us new recipes Mayuri.

    1. mayurisjikoni

      October 4, 2018 at 6:55 pm

      Thank you so much Shobha, I had made the stuffed variety for the Himachali cuisine so thought of adding the dal to the dough.

  • Mina Joshi

    September 22, 2018 at 10:22 am

    Love the dal puris. I like the idea of adding the cooked mung dall when making the dough. This way, the flavours must be wonderful. Wish I could have them for my breakfast!! I am loving all your Indian bread recipes and well done to you for posting everyday in spite of internet issues..

    1. mayurisjikoni

      October 4, 2018 at 6:53 pm

      Thank you so much Mina and also for taking an interest in all my posts.

  • Batter Up With Sujata

    November 3, 2018 at 9:03 pm

    I am drooling Mayuri. Dal puri looks so inviting. Loved these fluffy crisp dal puri.

    1. mayurisjikoni

      November 3, 2018 at 11:12 pm

      Thank you so much Sujata.

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