Daal Poori: Lentil Stuffed Deep Fried Indian Bread

We Indians eat a lot of flatbreads, and we LOVE it. In most Indian kitchens, they’re made daily and served alongside a side dish or lentil soup. One of the most common preparations is stuffed paratha, which I’m still working on mastering—but poori stuffed with lentils? That one I picked up much faster.

Poori is a puffed, deep-fried bread that’s often made at home for Sunday breakfasts. It pairs perfectly with curries, pickles, or even a cup of tea as a snack. But this isn’t just any plain poori—this version is stuffed with dried lentils, making it even more flavorful and satisfying.

The key to this dish is cooking the lentils slowly until they’re completely dry and crumbly—that’s the texture you need for stuffing. If you have leftover lentil soup, you can use that too, cooking it down until it reaches the right consistency.

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Unlike plain pooris, which puff up dramatically when fried, these won’t expand quite as much due to the filling inside. Just fry them until golden brown and enjoy them hot with curry, pickles, or on their own.

Why You’ll Love This Recipe:

• A Unique Twist on Poori: This is deep-fried bread— but more than that! It’s stuffed with spiced lentils, making it almost a meal on its own.
• Crispy & Flavorful: The golden, crisp exterior contrasts with the soft, spiced lentil filling.
• Perfect for Any Meal: Enjoy it with curries, pickles, or even as a snack with chai.
• Great Use for Leftover Lentils: If you have extra dal, cook it down and use it for the filling.
• Authentic Indian Street Food: A delicious and traditional dish that brings bold flavors and satisfying textures.

What You Need to Know About Daal Poori:

The key to this recipe is getting the filling just right—the lentils should be dry and crumbly, not mushy, to prevent tearing when rolling out the dough. The dough itself is light and crisp, flavored with carom seeds for a subtle aromatic touch.

While plain pooris are usually paired with rich curries, daal poori is great on its own, though it pairs beautifully with pickles, yogurt, or chutneys.

Ingredients You’ll Need:

For the Lentil Stuffing:

• Boiled lentils (moong dal or chana dal)
• Cumin seeds
• Coriander powder
• Chili powder
• Turmeric powder
• Green chilies, finely chopped
• Grated ginger
• Asafoetida (hing, optional)
• Tamarind paste (or lemon juice as a substitute)
• Salt
• Oil

For the Poori Dough:

• All-purpose flour or whole wheat flour
• Salt
• Oil
• Carom seeds (ajwain)
• Water (for kneading)
• Oil (for deep frying)

Equipment You’ll Need:

• Mixing Bowls: For preparing the dough and lentil filling.
• Rolling Pin & Board: For flattening the stuffed pooris.
• Deep Frying Pan or Wok: To fry the pooris to a golden crisp.
• Slotted Spoon: For safely removing pooris from hot oil.
• Paper Towels: To drain excess oil from fried pooris.

Important Cooking Tips:

• Dry the Lentils Well: Moist filling makes rolling difficult—cook down the lentils until dry and crumbly.
• Knead the Dough Well: A smooth, pliable dough helps with easy rolling and puffing during frying.
• Don’t Overfill: Too much filling can cause the pooris to burst while frying. Use just one teaspoon per poori.
• Maintain Oil Temperature: Fry at 350°F (175°C) for even cooking—too hot, and they’ll burn; too cool, and they’ll turn greasy.
• Use Gentle Pressure When Rolling: Flatten the stuffed pooris gently to prevent breaking.

Planning Ahead:

• Make the Filling in Advance: Store the cooked lentil filling in the fridge for up to 2 days.
• Prepare the Dough Ahead: Cover and refrigerate for up to 12 hours; bring to room temperature before rolling.
• Double the Batch: Freeze rolled, uncooked pooris for a quick-fry option later.

Storing, Freezing, Reheating:

• Refrigeration: Store fried pooris in an airtight container for up to 2 days.
• Freezing: Freeze rolled, uncooked pooris between layers of parchment paper.
• Reheating: Reheat fried pooris in a hot dry skillet for 1-2 minutes, flipping once.

FAQ:

Q: Why isn’t my poori puffing up?
A: Since these are stuffed, they won’t puff as much as regular pooris, but frying in hot oil and pressing them gently with a spoon while frying can help.

Q: Can I make these with whole wheat flour?
A: Yes! Whole wheat flour gives them a slightly denser texture, but they’ll still be crispy.

Q: Can I use leftover dal instead of cooking lentils from scratch?
A: Absolutely! Just cook it down until thick and dry before using it as stuffing.

Q: What’s a good substitute for tamarind paste?
A: Use lemon juice or a splash of vinegar.

Q: Can I bake these instead of frying?
A: Traditional daal poori is fried for the best texture, but you can brush with oil and bake at 400°F (200°C) for 12-15 minutes for a healthier option.

Substitutions and Allergies:

• Gluten-Free Alternative: Use a gluten-free flour blend for the dough, but rolling may be trickier.
• Oil-Free: Bake instead of frying for a lower-fat version.
• Spice Adjustment: Reduce or omit chili powder for a milder version, or add extra green chilies for heat.

Beverage Pairings:

• Masala Chai
• Lassi (Sweet or Salted)
• Indian Spiced Buttermilk (Chaas)
• Indian Lager

If you like this dish, check out some of our other favorite Indian recipes:

Indian Spiced Plum Granita
Rava (Khara) Bath Recipe: Perfecting the South Indian Breakfast Classic
Bhindi Fry – Indian Okra Stir Fry
Indian-Style Thandai Masala Pops
Indian Red Lentil Soup

Step by Step Guide to Making Daal Poori – Lentil Stuffed Deep Fried Indian Bread

Step 1: Prepare the Lentil Stuffing

1. Heat 1 tablespoon of oil in a pan over medium heat.
2. Add the cumin seeds, asafoetida, and grated ginger. Sauté for 30 seconds until fragrant.
3. Stir in the boiled lentils and lower the heat to medium-low.
4. Add turmeric, coriander powder, chili powder, chopped green chilies, and tamarind paste. Stir well.
5. Cook the mixture for 5-7 minutes, stirring occasionally until the lentils absorb all moisture and become dry and crumbly.
6. Remove from heat and let the filling cool completely. (A dry filling prevents the poori from tearing when rolling.)

Step 2: Make the Dough

1. In a large mixing bowl, combine the flour, carom seeds, salt, and oil.
2. Slowly add water, a few tablespoons at a time, while kneading until a soft, pliable dough forms.
3. Knead for 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Step 3: Shape the Daal Poori

1. Divide the dough into 8-10 equal portions and roll each into a small ball.
2. Lightly dust a rolling surface with flour and roll out each ball into a 3-inch (7.5 cm) disk.
3. Place 1 teaspoon of lentil filling in the center.
4. Carefully gather the edges of the dough, pinch them together to seal, and form a stuffed ball.
5. Gently roll it out again into a 4-5 inch (10-12 cm) circle. Be gentle to prevent tearing.

Step 4: Fry the Poori

1. Heat oil in a deep pan or wok to 350°F (175°C).
2. Test the oil temperature by dropping a small piece of dough—if it rises and sizzles immediately, the oil is ready.
3. Carefully slide one poori into the hot oil.
4. Using the back of a slotted spoon, gently press the poori as it fries to help it puff up. (Note: Since these are stuffed, they won’t puff as much as regular pooris.)
5. Fry for 30 seconds per side until golden brown.
6. Remove with a slotted spoon and drain on paper towels.
7. Repeat with remaining dough balls.

Step 5: Serve

• Serve hot with pickles, yogurt, chutney, or a simple potato curry.

Daal Poori – Lentil Stuffed Deep Fried Indian Bread

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• Author: Kankana Saxena
• Total Time: 55 minutes
• Yield: 8-10 daal pooris 1x

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Description

Originating from Bengali cuisine, Daal Poori is an Indian street food favorite of deep-fried, flaky Indian bread stuffed with a deliciously soft, spiced lentil filling.

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Ingredients

Units USM Scale 1x2x3x

For the Lentil Stuffing:

• 1 1/2 cups (285g) boiled lentils (preferably split yellow lentils like moong dal or chana dal)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to spice preference)
• 1 teaspoon turmeric powder
• 1–2 green chilies, finely chopped
• 1-inch (2.5 cm) piece ginger, grated
• 1 teaspoon asafoetida (hing, optional but adds authentic flavor)
• 2 tablespoons tamarind paste (adds tanginess; substitute with lemon juice if unavailable)
• Salt to taste
• 1 tablespoon oil

For the Poori Dough:

• 1 1/2 cups (190g) all-purpose flour or whole wheat flour
• 1 teaspoon salt
• 1 1/2 tablespoons oil
• 1 tablespoon carom seeds (ajwain, enhances digestion and flavor)
• Water as needed for kneading
• Oil for deep frying

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Instructions

Step 1: Prepare the Lentil Stuffing

1. Heat 1 tablespoon of oil in a pan over medium heat.
2. Add the cumin seeds, asafoetida, and grated ginger. Sauté for 30 seconds until fragrant.
3. Stir in the boiled lentils and lower the heat to medium-low.
4. Add turmeric, coriander powder, chili powder, chopped green chilies, and tamarind paste. Stir well.
5. Cook the mixture for 5-7 minutes, stirring occasionally until the lentils absorb all moisture and become dry and crumbly.
6. Remove from heat and let the filling cool completely. (A dry filling prevents the poori from tearing when rolling.)

Step 2: Make the Dough

1. In a large mixing bowl, combine the flour, carom seeds, salt, and oil.
2. Slowly add water, a few tablespoons at a time, while kneading until a soft, pliable dough forms.
3. Knead for 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Step 3: Shape the Daal Poori

1. Divide the dough into 8-10 equal portions and roll each into a small ball.
2. Lightly dust a rolling surface with flour and roll out each ball into a 3-inch (7.5 cm) disk.
3. Place 1 teaspoon of lentil filling in the center.
4. Carefully gather the edges of the dough, pinch them together to seal, and form a stuffed ball.
5. Gently roll it out again into a 4-5 inch (10-12 cm) circle. Be gentle to prevent tearing.

Step 4: Fry the Poori

1. Heat oil in a deep pan or wok to 350°F (175°C).
2. Test the oil temperature by dropping a small piece of dough—if it rises and sizzles immediately, the oil is ready.
3. Carefully slide one poori into the hot oil.
4. Using the back of a slotted spoon, gently press the poori as it fries to help it puff up. (Note: Since these are stuffed, they won’t puff as much as regular pooris.)
5. Fry for 30 seconds per side until golden brown.
6. Remove with a slotted spoon and drain on paper towels.
7. Repeat with remaining dough balls.

Step 5: Serve

• Serve hot with pickles, yogurt, chutney, or a simple potato curry.

Notes

Best Lentil Choice: Moong dal (split yellow lentils) or chana dal (split chickpeas) work best. Ensure they are boiled until soft but not mushy.

Tamarind Substitute: If you don’t have tamarind paste, use lemon juice or a little vinegar for tanginess.

Rolling Tip: If the dough sticks, lightly oil your rolling pin or use parchment paper.

Oil Temperature: Keep the oil at a consistent 350°F (175°C) for even frying.

• Prep Time: 30 mins
• Cook Time: 25 mins
• Category: Side
• Method: Deep Frying
• Cuisine: Indian

Nutrition

• Serving Size: 1 daal poori
• Calories: 280
• Sugar: 2g
• Sodium: 320mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 0g