A Hearty Indian Breakfast
Part 1: Dal Wali Puri
Ingredients You’ll Need:
- Wheat flour (atta) – 2 cups
- Chana dal (split Bengal gram) – ½ cup
- Ajwain (carom seeds) – ½ teaspoon
- Jeera (cumin seeds) – ½ teaspoon
- Green chilies (finely chopped) – 2
- Ginger (grated) – 1 teaspoon
- Turmeric powder (haldi) – ¼ teaspoon
- Red chili powder – ½ teaspoon
- Salt – as per taste
- Oil – 2 tablespoons (for the dough) + extra for deep frying
- Water – as needed
Step 1: Soak and Cook the Dal
Start with the chana dal, which gives the puris their unique flavor and texture. Wash it thoroughly and soak it in enough water for about 2 hours. Soaking helps soften the dal, so it cooks faster and blends well into the dough later.
Once soaked, drain the water and transfer the dal to a pressure cooker. Add about 1 cup of water and a pinch of salt. Cook it for about 2–3 whistles. You want the dal to be cooked but not mushy — it should be soft enough to mash lightly, yet retain a little bite.
After it cools, drain any excess water and set it aside. This cooked dal is what makes these puris so flavorful and filling.
Step 2: Prepare the Dough
In a large mixing bowl, add wheat flour, ajwain, jeera, turmeric, red chili powder, salt, chopped green chilies, and grated ginger. Mix them all well so the spices are evenly distributed in the flour.
Now add the cooked chana dal and about 2 tablespoons of oil. Start mixing everything together. Gradually add water as needed to form a firm dough. Be careful not to make it too soft — a tight dough helps the puris puff up beautifully when fried.
Once the dough is ready, cover it with a damp cloth and let it rest for 15–20 minutes. This step allows the gluten to relax and makes the dough easier to roll out.
Step 3: Rolling the Puris
After resting, divide the dough into small balls, roughly the size of lemons. Roll each ball between your palms to smoothen it.
Lightly grease your rolling surface or rolling pin with oil (instead of dusting with flour, which can burn in the oil). Roll each ball into a small circle, around 4–5 inches in diameter. The puris should be of medium thickness — not too thin, or they won’t puff up; not too thick, or they’ll stay doughy inside.
Step 4: Frying the Puris
Heat oil in a deep frying pan or kadhai on medium heat. To check if the oil is ready, drop a small piece of dough into it — if it immediately rises to the surface, the oil is at the right temperature.
Now gently slide one rolled puri into the hot oil. It should start puffing up almost instantly. Lightly press the center with a slotted spoon to help it puff evenly. Flip it once and fry until both sides are golden brown and crisp.
Remove it from the oil and place it on paper towels to drain excess oil. Repeat with the remaining dough balls.
And there you have it — beautiful, puffy, golden Dal Wali Puris that smell absolutely divine!
Part 2: Aloo Ki Sabji
No puri meal is complete without a comforting potato curry. This Aloo Ki Sabji is simple yet packed with flavor — spicy, tangy, and perfect to scoop up with the puris.
Ingredients You’ll Need:
- Potatoes – 4 medium (boiled and peeled)
- Mustard seeds – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Hing (asafoetida) – a pinch
- Ginger (grated) – 1 teaspoon
- Green chilies – 2 (slit or chopped)
- Tomatoes – 2 medium (finely chopped)
- Turmeric powder – ½ teaspoon
- Red chili powder – ½ teaspoon
- Coriander powder – 1 teaspoon
- Garam masala – ½ teaspoon
- Amchur (dry mango powder) – ½ teaspoon (optional, for tanginess)
- Salt – as per taste
- Oil – 2 tablespoons
- Water – 1 to 1½ cups
- Fresh coriander leaves – for garnish
Step 1: Boil and Prep the Potatoes
Boil the potatoes until they’re soft but not mushy. Peel and roughly break them into chunks — not too big, not too small. The idea is to have some mashed bits to thicken the gravy and some chunks for bite.
Step 2: Make the Masala Base
Heat oil in a kadhai or deep pan. Add mustard seeds and cumin seeds. Once they splutter, add a pinch of hing, grated ginger, and chopped green chilies. Sauté for a few seconds until fragrant.
Now add the chopped tomatoes. Cook on medium heat until they become soft and start releasing oil from the sides — this means your masala base is ready.
Step 3: Add Spices
Add turmeric, red chili powder, coriander powder, and salt. Stir well and cook for a minute so the raw aroma of the spices disappears.
Now add the boiled potato pieces and mix everything together so the masala coats the potatoes evenly. Lightly mash a few potato chunks — this will help thicken the gravy naturally.
Step 4: Adjust Consistency and Add Flavor
Pour in about 1 to 1½ cups of water, depending on how thick or thin you want your sabji. Stir well and let it simmer for 8–10 minutes on low flame.
Once the gravy starts to come together, sprinkle garam masala and amchur powder. Give it a final mix. The amchur adds a beautiful tanginess that balances the spices perfectly.
Garnish with fresh coriander leaves and turn off the heat.
Serving Suggestions
Serve your hot, puffed-up Dal Wali Puris with steaming Aloo Ki Sabji. Add a side of pickles, some green chutney, and maybe a bowl of curd to complete the meal.
This combination is often enjoyed during festivals like Holi or Diwali, or simply on lazy Sunday mornings when the whole family gathers around the table for a hearty breakfast.
The spicy aloo sabji complements the earthy, nutty flavor of the dal puris beautifully. Every bite is a burst of flavors — crispy, spicy, tangy, and utterly comforting.
Tips for the Perfect Dal Wali Puri and Aloo Ki Sabji
- Cook the dal carefully: It should be soft but not mushy, or the dough will become sticky.
- Tight dough is key: For puffed puris, the dough should be firm.
- Maintain oil temperature: Too hot, and puris burn; too cold, and they soak oil. Medium heat works best.
- Use ghee for extra flavor: Add a spoonful of ghee to the dough for richer taste.
- For variation: You can add a pinch of kasuri methi (dried fenugreek leaves) to the sabji for an earthy aroma.
Final Thoughts
Dal Wali Puri with Aloo Ki Sabji is more than just a meal — it’s a comforting reminder of home, of weekend breakfasts with family, and of the simple joy that comes from traditional Indian cooking. The crispy puris, with their hint of lentil flavor, and the spicy, tangy potatoes create a combination that’s truly timeless.