Authentic Bihari Chana Dal Puri Recipe – A Festive North Indian Breakfast

Bihari Chana Dal Puri Recipe: A Traditional Delight for Breakfast

Bihari Chana Dal Puri is a beloved dish from Bihar, typically enjoyed as part of a traditional North Indian breakfast. This unique recipe combines whole wheat flour with a savory stuffing made from chana dal (Bengal gram), spices, and herbs. The dish is deeply rooted in Bihari culture and is often prepared during festivals as a sacred offering. Traditionally, Bihari Chana Dal Puri is served with kheer, creating a harmonious blend of flavors. A special aspect of this recipe is that no salt is added during festivals, ensuring its significance in religious practices.

Cuisine: Bihari
Course: North Indian Breakfast
Diet: Vegetarian

Ingredients for Bihari Chana Dal Puri

Nutritional Information (Approximate per serving)

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour

Servings: 4

Instructions

1. Prepare the Chana Dal Filling

   • Start by washing the chana dal thoroughly. Pressure cook the dal with enough water for about 2 whistles or until it becomes soft and easily mashed. Be careful not to overcook the dal, as it will become too mushy, making it difficult to stuff the puris.
   • Once the dal is cooked, drain any excess water and mash it. You can leave it slightly grainy or mash it completely, depending on your preference.

2. Cook the Spiced Filling

   • Heat oil in a wide-bottomed pan over medium heat. Add cumin seeds to the hot oil and let them splutter.
   • Add the mashed chana dal to the pan, followed by red chili powder, coriander powder, turmeric powder, and salt. Stir well to combine and cook the mixture for 2 to 3 minutes. If desired, you can add some chopped coriander leaves for extra flavor.
   • Once the filling is well-mixed and cooked, remove it from the pan and transfer it to a bowl to cool. Set aside.

3. Prepare the Dough

   • In a large mixing bowl, add whole wheat flour and a pinch of salt. Gradually add water, kneading the mixture into a soft, but stiff dough.
   • Once the dough reaches the desired consistency, cover the bowl with a damp cloth and let it rest for about 30 minutes.

4. Shape the Puris

   • After the dough has rested, divide it into equal-sized balls, about the size of a lemon.
   • Take one ball of dough and flatten it into a 3 to 4-inch diameter circle using your palms or a rolling pin.
   • Place a spoonful of the cooled chana dal filling in the center of the dough circle.
   • Carefully bring the edges of the dough together to seal the stuffing inside, ensuring no gaps are left.
   • Gently flatten the stuffed dough ball into a small circle, being careful not to let the filling spill out.

5. Fry the Puris

   • Heat oil in a wide, deep frying pan over medium heat. Once the oil is hot, carefully slide the stuffed puris into the oil.
   • Fry each puri, flipping it to ensure it puffs up and turns golden brown on both sides. The puris will not puff up as much as plain puris due to the stuffing, but they should be crispy and golden.
   • Once the puris are done, use a slotted spoon to remove them from the oil and place them on a paper towel to drain any excess oil.

6. Serve

   • Serve the Bihari Chana Dal Puri hot with your choice of side dishes such as Soya Kheema, Kaale Chane Ki Ghugni, Mooga Gathi, or Methi Paneer Bhurji in cream gravy.
   • Traditionally, this dish is enjoyed with kheer, making for a delightful combination of savory and sweet.

Pro Tips

• Be sure to drain all the water from the chana dal after cooking to prevent the stuffing from becoming too watery.
• You can adjust the spice levels according to your preference, adding more red chili powder for a spicier filling.
• If you prefer a more fragrant puri, add a pinch of asafoetida (hing) while cooking the filling.

Enjoy the authentic taste of Bihar with this delectable Bihari Chana Dal Puri, perfect for any festive occasion or simply as a hearty breakfast!