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Dal Puri, Recipe

Fast Facts
Fast Facts

It is a vegetarian dish. Made from flour and peas. It is baked as opposed to fried, which is a common misconception.

Did You Know
Did You Know

It is a dish eaten normally at breakfast. It is also a common feature at marriages and other social dos.


Main Ingredients-

  • Flour
  • Milk
  • Sugar
  • Peas Yellow Split
  • Garlic
  • Turmeric or curry
  • Cumin

Dalpuri is a sort of chapati, which is made from flour and ground peas. It is eaten almost all over India and is a common feature in North Indian and Bengali marriages. It is normally baked and not fried like puri and luchi for example.

Ingredients of Dalpuri

There are two separate groups of ingredients for dalpuri – one of the dough and the other of the peas. Following are the ingredients for the dough section:

  • 1 lb. flour (regular or whole wheat)
  • 3 tbsp. vegetable oil
  • 1 1/2 tsp. Salt
  • 1 c. water
  • 1 1/2 tsp. baking powder
  • 1/2 c. milk or 1 1/2 cups water
  • 1 tsp. sugar

Following are the ingredients of the peas section:

  • 1/2 lb. peas (yellow split)
  • 1 clove garlic
  • 1 tsp. turmeric or curry
  • 1 tbsp. whole cumin seeds or 2 tsp. ground cumin
  • 3 c. water
  • Piece of hot pepper (optional)

Making Dalpuri

Following is the procedure of making dalpuri:

  • Flour, sugar, salt, milk, baking powder and water have to be blended together.
  • These have to be kneaded into dough until it is elastic and soft.
  • Now balls have to be formed from dough and they have to be rubbed with oil. After completing this process they have to be kept aside.
  • Split peas need to be boiled in water along with turmeric, garlic and salt till they are half cooked.
  • Now cumin has to be dried and ground with pepper and peas.
  • A moderate amount of this mixture has to be put into the balls and they have to be rolled out into ¼ inch thick chapatis.
  • The dough has to be placed on a baking stove that is oily and hot.
  • It has to be dabbed with oil with a stick, which has a piece of paper or cloth at its end.
  • The dough has to be turned continuously till it is cooked, puffy and brown.

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