Bihari Dalpuri with Kheer
A classic Bihari festive feast combining flaky, spiced chana dal stuffed puris with a rich, slow-simmered aromatic rice pudding. This comforting pairing brings together savory and sweet flavors for an unforgettable traditional meal.
90min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Boil the soaked chana dal with turmeric, a pinch of salt, and water until tender yet firm, ensuring no excess moisture remains.
2
Coarsely grind the boiled chana dal along with cumin seeds, dried red chillies, and ginger paste.
3
Heat a tablespoon of oil in a pan, add the ground dal mixture and garam masala, sauté for 5 minutes, then let it cool.
4
Knead the whole wheat flour with water and a pinch of salt into a smooth, pliable dough and rest it for 20 minutes.
5
For the kheer, bring milk to a boil in a heavy-bottomed pan, add washed basmati rice, and simmer on low heat until the rice is completely cooked and the milk thickens.
6
Stir sugar, cardamom powder, and chopped nuts into the kheer, simmer for another 5 minutes, and set aside.
7
Divide the dough into small equal balls, stuff each with a portion of the prepared dal filling, seal the edges, and roll out gently into a puri.
8
Heat ghee or oil in a deep kadhai and fry the stuffed puris on medium-high heat until golden brown and puffed on both sides.
9
Serve the hot, crispy dalpuris alongside the warm or chilled sweet kheer.
Ingredients
2 cups whole wheat flour
1 cup split Bengal gram (chana dal), soaked for 3 hours
1 tsp cumin seeds
2 dried red chillies
1/2 tsp ginger paste
1/2 tsp turmeric powder
1 tsp garam masala
Salt to taste
Mustard oil or ghee for frying
1/2 cup basmati rice, washed
1 litre full-fat milk
1/2 cup sugar
1/4 tsp green cardamom powder
A handful of mixed chopped nuts (almonds and pistachios)
*This AI-generated recipe may contain inaccuracies.