If you're someone who can’t resist the aroma of bubbling oil and the sight of puffed golden puris at a roadside stall, then you’re in for a treat. This recipe for stuffed poori with spiced dal filling isn’t just another take on an indian fried bread—it’s a warm, crispy, flavor-packed homage to the kind of desi street food that hits all the right notes. The spicy dal filling adds heartiness and flavor, turning the humble poori into a complete meal. Whether you're looking for comforting dinner ideas, festive brunches, or something indulgent for a weekend breakfast, this stuffed poori will steal the show.
Crispy Stuffed Poori with Spiced Dal Filling
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Appetizer, Main Course, Snack
Cuisine Indian
Heavy-bottomed kadai or wok Ideal for deep frying, maintaining consistent heat. You can also use a deep cast iron skillet or a deep fryer.
Rolling pin and board To roll the pooris evenly. A tortilla press can be used in a pinch.
Slotted spoon Essential for safely flipping and draining pooris.
Mixing bowls For dough and filling prep.
Strainer or colander To drain the soaked dal thoroughly before cooking.
Food processor or masher A quick pulse makes the dal filling smoother, though a traditional hand masher works just fine.
For the Dough
- 2 cups whole wheat flour atta
- 1 tsp carom seeds ajwain
- 1 tbsp oil or ghee
- ½ tsp salt
- Water as needed, to knead a stiff dough
For the Spiced Dal Filling
- ½ cup chana dal Bengal gram, soaked for 2 hours
- 1 green chili finely chopped
- 1 tsp grated ginger
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp garam masala
- ¼ tsp turmeric powder
- Salt to taste
- 1 tbsp oil or ghee
- A handful of chopped fresh cilantro
Optional Add-ons
- A pinch of amchur dry mango powder or lemon juice for tanginess
- Crushed fennel seeds for a sweet aromatic note
Prepare the Dough
In a large mixing bowl, combine wheat flour, carom seeds, salt, and oil. Slowly add water while kneading to form a stiff, non-sticky dough. Cover with a damp cloth and let it rest while you make the filling.
Make the Spiced Dal Filling
Drain the soaked chana dal and cook it until just tender—either in a pressure cooker for 2 whistles or in a pot for 20 minutes. Be careful not to overcook; the dal should retain shape and not be mushy.
Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Toss in green chili and ginger, followed by the cooked dal. Add salt, turmeric, coriander powder, and garam masala. Cook for 5–7 minutes on medium heat, stirring to avoid sticking. Use a masher or food processor to break down the dal slightly, making it easier to stuff. Finish with chopped cilantro and a touch of amchur or lemon juice.
Let the mixture cool completely before stuffing.
Assemble the Pooris
Divide the dough and the filling into equal portions—about the size of a lemon. Flatten a dough ball slightly, place a ball of filling in the center, and bring the edges together to seal. Roll gently into a small disc about 4 inches in diameter. Don’t roll too thin or the filling might burst.
Fry the Pooris
Heat oil in a deep kadai. To test if it’s ready, drop a small piece of dough into the oil—it should rise immediately and sizzle. Slide in one poori at a time. Gently press with a slotted spoon to encourage puffing. Flip and fry until both sides are golden brown. Drain on paper towels.
Repeat until all pooris are done.
What to Serve With Stuffed Poori – Pairings to Elevate the Meal
These stuffed pooris are flavor-rich, but the right pairings can turn your meal into something exceptional.
- Pickle and yogurt: The cooling tang of plain yogurt or raita balances the spiced dal perfectly, and a spoonful of spicy mango or lime pickle brings a bold kick.
- Chutneys: Mint-coriander chutney or tamarind-date chutney add that sweet-sour dimension often found in paani poori recipe pairings.
- Chai or filter coffee: For a hearty brunch or breakfast, pair with strong masala chai or south Indian filter coffee.
- Sabzis: A dry aloo-tamatar sabzi or a mild lauki (dudhi) curry makes a great companion, especially if you're exploring dudhi recipes.
- Sweet counterpoint: Serve with a small bowl of panjiri for a festive feel—this combo is perfect for festivals or weekend indulgence.
FAQs
1. Can I use any other dal for the filling?
Yes! While chana dal holds up best due to its texture, moong dal is a close alternative. Just ensure it’s not overcooked. Moong gives a lighter flavor and is great for breakfast-oriented indian puri recipes.
2. What type of flour is best for pooris?
Whole wheat flour is traditional and ideal. It gives the right elasticity and texture. Avoid using all-purpose flour alone; it makes the dough too soft and difficult to fry to crisp perfection.
3. Can I make these ahead of time?
You can prepare the filling and dough a day ahead. Just refrigerate and bring to room temperature before rolling and frying. Fried pooris are best eaten fresh but can be reheated in a hot oven for a few minutes.
4. Are these pooris spicy?
They have a gentle heat from green chili and spices, but you can adjust it based on your preference. For kids, skip the chili entirely.
5. Can this be made gluten-free?
Stuffed pooris need elasticity to hold the filling while frying. Gluten-free flours like besan or rice flour don’t provide this on their own. However, experimenting with blends like millet or sorghum plus xanthan gum might work with some trial and error.
