Urad Dal Puri


Urad Dal Puri is the tasty ever recipe for breakfast i had. The Puri taste different due to adding urad dal, is crispy and soft to eat. The best thing I liked was the taste, it simply tastes like kachori. With less effort of making the filling I could eat kachori like puri. You can combine it with pickle, any sabzi , dahi or simply eat with tomato sauce…its just amazing recipe.

I usually use the leftover dal by mixing it with atta/whole wheat flour and make paratha or puri. Same way one day I made puris with leftover urad dal. I just reduced its quantity by cooking it and adding it to the flour with some masala  I made the puris. It tasted so good that I decided to make it again using fresh uncooked dal and so here I got this wonderful recipe.


  • Urad dal – ½ cup
  • Refined flour/ maida – 2 cup
  • Red chilli powder(kuti) – ½ tsp
  • Fennel seeds/ saunf –1 ½ tsp
  • Cumin/jeera – ½ tsp
  • Ginger – ½ inch
  • Green chilli – 2
  • Oil – to fry
  • Salt – to taste




  • Wash the urad dal thoroughly.
  • Soak the dal for 6 to 7 hrs or overnight if making in the morning.
  • Drain the water. Grind the dal to a coarse paste along with green chilli and ginger.
  • Take refined flour/maida in a bowl.
  • Add salt and 2 tsp oil. Mix properly.
  • Add the dal paste to the flour.
  • Roast the fennel seeds and cumin/jeera and cool it.
  • Make a coarse powder of fennel seed and cumin/jeera.
  • Add this powder to the flour. Add red chilli powder.
  • Knead to dough. Apply some oil.
  • Cover and leave it for 15 mins.
  • After 15 mins knead the dough for 5 mins. It will become soft.
  • Heat oil in a kadhai.
  • Divide the dough into small balls and roll into puris.
  • Fry on medium flame till golden color.
  • Serve hot.


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