How to make Dal Puri

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Published Jun 12, 2015

Dalpuri, once a big favorite of all Bengalis has become a little rare these days in Kolkata kitchens . These days we generally substitute our Kochuri cravings with some Hing Kachori bought from the local Mishtir Dokan or Samosa shop . But the taste of the real deal is so worth the 30-40 minutes that goes into making these amazing Dal Puris . Dalpuri tastes great with any simple sabzi or curry like a spicy alu motor er torkari and can star as an amazing weekend breakfast item.

Dalpuri or Dal Puri has its roots in the cuisine of undivided Bengal during Brittish Raj when Bihar, Bengal and Bangladesh formed a single State . Dalpuri is a must have dish of every home and every occasion in Bihar generally served with some sevaiyan or kheer and achar . Traditionally the Dalpuri is a puri or fluffy kachori with spicy Chholar or Chana Dal filling deep fried to golden perfection.
List of Ingredients
FOR THE FILLING
1. Chholar Dal (1 cup soaked over night)
2. Mashed Potato (1/3 cup)
3. Ginger (1 inch by 1/2 inch)
4. Green Chillies (2-3)
5. White Oil (2 tbl spn)
6. Green chilli (2-3)
7. Red Chilli Powder (1/2 tspn)
8. Salt to Taste
9. Sugar (1/2 tspn)
FOR THE DOUGH
1. White Flour (2 cup)
2. White Oil (1-2 tspn)
3. Warm Water (3/4 cup)
4. Salt (1 pinch)

Category: Seni - Arts

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