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Thursday, January 24, 2013

Dal Poori / Deep fried Lentil Stuffed Flat Bread

Yesterday while using some applications in my phone, suddenly my phone went blank. At first I though that the battery got discharged. However even after half an hour of charging the phone did not turn on. It was like a panic situation for me. I am one of those common people who views mobile as an extension of oneself and feel totally at loss and also is a safety device for us. However, to cut a long story short, I am on my way to the service center to have my phone fixed and in the meantime leaving you with another lentil based poori dish.

I know this is not your problem, but felt little better after sharing this incident with you. Cheers !!Now coming back to Urad Dal Pooris these are our winter special dish with fresh coriander chutney. 


1 1/2 cups Wheat flour
1/2 cup Urad Dal
1 tsp Red chilly powder
1/2 tsp Asafetida (hing)
1 tsp Cumin seeds
1/2 tsp Dry Pomegranate seeds
1/4 tsp Dry Mango powder
7-8 White pepper balls
3 Green chills
Salt to taste
2 tbsp Oil to knead the dough
Oil for frying pooris

Wash and soak dal for atleast 4 hours. Dry roast cumin, dry pomegranate seeds and pepper balls on low flame till youget nice aroma.Keep aside to cool down.

Drain dal, in a grinder add dal, hing, red chilli powder, green chills, roasted seeds and grind it to make a smooth paste. Try not to add water while grinding if necessary then may be 2 tbsp. Keep aside.
Take a big vessel and pour flour and make a well in the center, now add dal mixture, salt, 2 tbsp oil and dry mango powder. Mix thoroughly. Add water as needed to make a soft dough. Cover the dough and let it rest for 1/2 hour.

Make golf size ball out of dough and roll out into 4 " rounds on floored surface by using a rolling pin. On other side heat oil in a frying pan. Keep 4-5 rolled pooris ready before frying. Fry poori one by one, holding them with slotted spatula under the oil on one side, when the poori is puffed up flip it.

 Take out when it is golden brown and place on absorbent paper to soak excess oil. These should be fried just before serving ie. hot and fluffy, otherwise once they cool in normal temperature they can be stored in an air tight container for later consumption. If you keep the container in fridge, these remain good for another 2 days.

Tips :
  • Check the temperature of hot before sliding pooris otherwise you will not get puffed pooris.
  • To check if the oil is hot enough, drop a small piece of dough on oil ideally dough should come up on top.
  • Don't over crowd the frying pan. Just one poori at a time.

Poori saying "This is how I look from inside"


  1. and we say you did not share it with us..very delicious poori

  2. I never used pomegranate seeds...Want to make this one....Hope this ingredient is easily available in the market....So now your phn is OK...I can guess how weird situation it might be....

  3. This is my husbands favourite...yummy,,

  4. Wow that is so tempting!!! love your new idea of keeping the puri on the glass!!!!
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  5. Super Good!!! Wish to have this for dinner,he he probably prepared by you!

  6. wow! super good! even though I have been staying away from fried food this is tempting me

  7. Nice twist to usual pooris,yummm

  8. tempting and super inviting .. .

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  9. Wow! That poori looks quite delicious dear!

  10. Wow! That poori looks quite delicious! No clue why the previous post got Unknown!

  11. orey ami eyi bar chole ashi khete Deepa..onek snow holo ekto daal puri hoye jaag, ki bolo ..khub bhalo and puffed up sathe aloo r torkari..looks delicious..hugs and smiles

  12. Cant take my eyes from those puffy pooris,looks fabulous and divine.

  13. dal poori looks so good n puffed so well...great presentation!

  14. Amio kalke urad dal er puri banalam. Tomar ta dekhe abar khete ichha korchhe. darun baniyechho.

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  15. delicious
    i have never had them but ur dishes are always so yummy
    and u changed template it seems

    hope ur fone is repaired now

  16. I had these long ago, and did not know how to make them. Bookmarked.

  17. delicious flavourful puri looks healthy with the lentil

  18. that surely looks yummy..pooris have puffed up so well

  19. Dal pooris looking great. I like your space happy to follow you.

  20. Poori and aloo masala combination is the best breakfast. I love the puffy look of the poori

  21. Dal bhari poori is one good breakfast item which fills your stomach and also nutritious. Looks yummy!

  22. Love this puffed up dal puri.Another new recipe for me.

  23. khub notun rakom recipe. ami eirom dough er sange mekhe rajma parota kori. eita besh notun go.

  24. I am in deep fried heaven! Do not disturb!

  25. how do you think this could be adapted to make it gluten free? Could one substitute chickpea flour for the whole wheat flour or rice flour?


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