Delicious Chana Dal Puri Recipe for a Perfect Diwali Celebration

This Diwali, elevate your celebrations with a delightful recipe for Chana Dal Puri. Known for its crispy texture and savory filling, this traditional dish is a must-have during the festivities. Our easy-to-follow recipe ensures that your puris will puff up beautifully and remain non-greasy, making them the perfect accompaniment to your Diwali sweets. Get ready to impress your family and friends with this delicious treat that captures the essence of the festival.

By Narendra Chaudhary Nov 2, 2026, 22:27 IST

Celebrate Diwali with Crispy Chana Dal Puri

Diwali festivities are synonymous with delightful treats. This time of year, alongside the traditional sweets, many seek out savory and crispy snacks. One such beloved dish is 'Chana Dal Puri', a fried flatbread stuffed with split Bengal gram. However, many home cooks face challenges with puris tearing during preparation or soaking up too much oil while frying.

We present a straightforward recipe for Chana Dal Puri that guarantees your puris will be perfectly crispy, puffed like balloons, and free from excess grease this Diwali, which falls on November 8th.

Ingredients for Chana Dal Puri
For the dough:
2 cups whole wheat flour
2 tablespoons semolina (suji)
Salt to taste
2 teaspoons oil or ghee (for shortening/moyan)
For the stuffing:
1 cup chana dal (soaked for 4–5 hours)
1 teaspoon ginger-green chili paste
A pinch of asafoetida (hing)
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1 teaspoon dry mango powder (amchur)
Salt, and oil for frying
Method for making Chana Dal Puri

Prepare the dough
In a bowl, mix the whole wheat flour, semolina, salt, and a bit of oil. Knead into a firm dough using lukewarm water. The addition of semolina helps prevent the puris from absorbing too much oil, keeping them crispy longer. Cover the dough with a cotton cloth and allow it to rest for 20 minutes.

Prepare the stuffing
After soaking, drain the chana dal and coarsely grind it without adding water. Heat some oil in a pan, then add asafoetida, ginger-green chili paste, and all the dry spices, sautéing briefly. Next, incorporate the ground dal and cook on low heat for 5 to 7 minutes. Once the mixture is crumbly and all moisture has evaporated, turn off the heat. A dry stuffing ensures that the puris remain intact while rolling out.

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