Bihari chana Dal Puri blows you over with its incredible taste and slides your taste buds through a foodie adventure. It is typically native and outrageously delicious that you can never ever ignore its mesmerizing effect on your senses. Relish it along with hot aloo capsicum sabzi and gravitate to your favorite rhythm of life...
Table Of Contents:
1. Bihari Chana Dal Puri
2. A Prelude On Bihari Cuisine
3. Panch Poran - Part And Parcel Of Bihari Cuisine
4. A Brief Note On Dal Puri
5. Ingredients Needed To Make Traditional Chana Dal Puri
6. Step By Step Directions To Make Perfect Bihari Dal Puri
7. Nutritional Value
8. Things To Ponder
9. Faqs
10. Perfect Pairings
11. Ambience You Would Like
12. Nature Of Chana Dal Puri
Dhal Puri is a quintessential Bihari dish known for its uniqueness and flavor and the combination of dhal puri with kheer is popular around the world.
A Prelude On Bihari Cuisine:
With rice and dal based dishes being the main food apart from wheat, this exemplary Bihari cuisine flaunts a lavish spread of dishes which are innumerable and vast. It is famous for rice based dishes, daal bhat and wheat rotis and they are wholesome and nutritious basically. Dairy products are quite famous in Bihar and starting from sweets and savories to main course dishes and desserts, we have umpteen number of diary based recipes that are delicious and delectable.
The varieties are infinite such that we would be spoilt for choice if we make a visit to Bihar. Their process of cooking is intrinsic and quite laborious which brings the outcome fantabulous. For instance, the Bihari cooking involves a lot of dry roasting, steaming and deep frying which make the dishes distinctive and remarkable. Litti choka, sattu, Mal pua, Dal pitha, khaja and bhunja are some of the famous dishes from the Bihari cuisine that stand as the pride of its ancient gastronomic history.
Panch Poran - Part And Parcel Of Bihari Cuisine:
The techniques they adopt are primitive and ancient, and it has withstood the test of time. For example, their Panch Poran technique is prominent in which they use the blend of five spices that comprises of jeera, kalounji, methi, saunf and ajwain all of which are therapeutic and delicious as well. This Bihari Cuisine has carved a niche for itself that makes it outstanding and exceptional of its own kind. Though their basic culinary culture is vegetarian, meat based dishes are equally popular and has a substantial number of non-vegetarians in and around the state and their cooking style and usage of ingredients would entice any meat and fish lover.
A Brief Note On Dal Puri:
Dal puri is a fantastic street food that we could see everyday with fantastic accompaniments like bright colored achaar, catchy curries and sizzling potato sabzis that would make us irresistible at the very sight of it. Dal puri and Bhakhir are inseparable and they occupy a prominent place in every Bihari kitchen during festivals like Eid, Ramadan, Holi and Dusheera. A simple yet a delicious dish, this dal puri has won many a hearts all over the world and we could see people craving for this authentic Bihari delicacy. It is common sight to see people relishing this lip-smacking dal puri just with a cup of garam chai at the road side kiosks and mobile eateries.
With just a few ingredients like chana dal, spice powders, wheat flour and mustard oil, this exquisite dish is being prepared in no time. It is the best choice of dish for a get together or for an instant party. The crispy golden brown puris when dunked in fantastic Bhakhir undergoes a tantalizing transformation and takes your taste buds on a roller coaster ride to foodie fiesta. The smell of deep fried stuffed puris and dal simply soothes your mind that craves for delicious food and when you finally finish a sumptuous feast of dal puri with Bhakir you just attain utmost fulfillment and your palates feel grateful.
The recipe of this authentic Bihari dish dhal puri is given below:
Ingredients Needed To Make traditional chana dal puri:
To Boil:
- Chana dal, turmeric powder and salt - Boil the lentil and let it be in a crumbly state.
To Temper:
2. Sizzle cumin seeds, ginger garlic paste and other regular spice powders in mustard oil along with chana dal.
To Knead:
3. Knead a cup of wheat flour with a pinch of slat to make a smooth dough.
To Fill:
4. Fill the roti dumplings with the chana dal mixture.
To Fry:
5. Deep fry the puris in oil until golden brown.
Serve Hot:
6. Serve hot with kheer.
Step By Step Directions To Make Perfect BIhari Dal Puri:
- Boil The Chana Dal : Boil the chana dal with some salt and turmeric.
- Make The Dough : Make a smooth dough with wheat flour to make puris.
- Temper The Dal : Temper the chana dal with cumin seeds, spice powders, ginger garlic paste and add some coriander leaves finally.
- Fill The puri dumplings: Make moulds out of puri dough and fill it up with the chana dal mixture.
- Fry The Puris : Deep fry the puris until crispy and golden brown.
- Serve Hot : Serve hot with a suitable accompaniment like kheer.
Heat a skillet and pour in one and a half cups of water and add a cup of soaked chana dal to it and set the flame in high mode. Tip in a little turmeric powder along with a pinch of salt. Pop the lid on and let it boil for about five to seven minutes approximately.
Stir in between as you can open the lid anytime unlike pressure cooker. Just after seven to eight minutes approximately, lower the flame and open the lid. Take a spoon and pull out a few chana dal and check with your fingers by pressing it to see whether it has been boiled well. if it mashes under your fingers, turn off the flame and drop in the boiled chana dhal in a colander to get rid of excess water.
Meanwhile, make the dough to make puris as it may need some resting time. Take a cup of wheat flour in a bowl and dust off a little salt to it. Pour in enough warm water to make a smooth dough. Add a little ghee and knead well for a minute or two and make a smooth dough. Close it with a damp white muslin cloth and let it remain for five minutes.
Heat the skillet again and tip in a teaspoon of mustard oil to it. Throw in some cumin seeds and let it splutter. Plop in a teaspoon of ginger garlic paste with a nice stir. Add the measured quantities of red chili, coriander, turmeric, cumin, pepper powders to it along with a pinch of salt. Now add the boiled chana dal and stir in for a while. Scatter some coriander leaves and turn off the flame. When it cools down, drop it into a blender and make a coarse powder out of it. Now the stuffing for the puri is ready.
Take the atta dough and give a final knead to ensure whether it is completely smooth and supple. Make small balls out of it and keep aside. Take a dough ball and make small katori shape out of with with your fingers. Fill up the dumpling with a tablespoon of chana dal mixture and keep folding the edges in the circular motion as you would do for a momo. But here you have to close the mould without foldings at all. Make it as a ball again and knead it gently in a chakla using a belan and keep aside. Make the other puri fillings too in the similar way.
Heat oil in a wok and when it reaches the right temperature, drop in a stuffed puri base into the oil and gently splash in the oil from the sides towards the puri to puff up. When one side gets roasted well, flip to the other side and wait for a second. When the whole puri turns golden brown, take it off from the oil using a slotted spoon and place it over a bowl covered with a paper towel. Similarly, make the other puris and turn off the flame.
Serve it hot with the traditional accompaniment kheer and enjoy the smile from your guest's face.
Things To Ponder:
1. Soak the chana dal for a minimum of twenty minutes before boiling. If you pressure cook there are chances for getting mushy so it is better to boil it in an open vessel like a wok or a skillet.
2. In some versions they add crushed garlic and coriander seeds for added flavor and it is quite optional.
3. Adding of green chilies or one or two dried red chili is also optional.
4. This Dal puri can be kept in room temperature for a minimum of three days in the Indian climate and more than five to six days in cold countries.
5. This is a wonderful choice for travel especially for long road trips or train travels for days. Just a cup of curd, ketch up or pickle will do.
Faqs:
1. Can we pressure cook chana dal to make dal puri?
Yes, but carefully. Just turn off the flame in one or two whistles as the dal should not get mushy.
2. Can we use any other cooking oil for deep frying?
Yes, you can use groundnut oil or any other cooking oil which you use regularly for deep frying.
Perfect Pairings For Dhal Puri:
1. Kheer
2. Halwa
3. Mix veg sabzi
4. pickles
5. garam chai
6. aloo bujia
7. kheema
8. paneer bhurj
9.gughni (dried yellow peas)
10,mooga gathi (sprouted green gram curry)
Dal Puri Is:
1. Cripsy Outside and soft inside
2. Delicious and mildly spiced
3. Stuffed with dal
4. festive food
5. a meal by itself and does not require accompaniment
6. Golden brown color
7. Deep fried delicacy
Ambience you would Like:
A cozy living room with lantern lights, wooden chairs cast iron candle light holders with antique finish drapes with contemporary designs would be a nice set up to throw a party. Let the vessels be in brass including the glasses and katoris with some hand painted inscriptions in the metal ware. Place some terracotta artifacts randomly to dwell in aesthetic sense and finally fix a grand bihari thali that includes rice, kadi badi, palak ka saag, sattu ke laddu along with this dal puri and kheer. Make kacche aam ka sharbat for a fantastic gulp in between and finish off with luscious mal pua as a delicious dessert.
Ingredients
Directions
Heat a skillet and pour in one and a half cups of water and add a cup of soaked chana dal to it and set the flame in high mode. Tip in a little turmeric powder along with a pinch of salt. Pop the lid on and let it boil for about five to seven minutes approximately.
Stir in between as you can open the lid anytime unlike pressure cooker. Just after seven to eight minutes approximately, lower the flame and open the lid. Take a spoon and pull out a few chana dal and check with your fingers by pressing it to see whether it has been boiled well. if it mashes under your fingers, turn off the flame and drop in the boiled chana dhal in a colander to get rid of excess water.
Meanwhile, make the dough to make puris as it may need some resting time. Take a cup of wheat flour in a bowl and dust off a little salt to it. Pour in enough warm water to make a smooth dough. Add a little ghee and knead well for a minute or two and make a smooth dough. Close it with a damp white muslin cloth and let it remain for five minutes.
Heat the skillet again and tip in a teaspoon of mustard oil to it. Throw in some cumin seeds and let it splutter. Plop in a teaspoon of ginger garlic paste with a nice stir. Add the measured quantities of red chili, coriander, turmeric, cumin, pepper powders to it along with a pinch of salt. Now add the boiled chana dal and stir in for a while. Scatter some coriander leaves and turn off the flame. When it cools down, drop it into a blender and make a coarse powder out of it. Now the stuffing for the puri is ready.
Take the atta dough and give a final knead to ensure whether it is completely smooth and supple. Make small balls out of it and keep aside. Take a dough ball and make small katori shape out of with with your fingers. Fill up the dumpling with a tablespoon of chana dal mixture and keep folding the edges in the circular motion as you would do for a momo. But here you have to close the mould without foldings at all. Make it as a ball again and knead it gently in a chakla using a belan and keep aside. Make the other puri fillings too in the similar way.
Heat oil in a wok and when it reaches the right temperature, drop in a stuffed puri base into the oil and gently splash in the oil from the sides towards the puri to puff up. When one side gets roasted well, flip to the other side and wait for a second. When the whole puri turns golden brown, take it off from the oil using a slotted spoon and place it over a bowl covered with a paper towel. Similarly, make the other puris and turn off the flame.
Serve it hot with the traditional accompaniment kheer and enjoy the smile from your guest's face.
