The festival of Diwali is incomplete without delicious treats. On this occasion, along with sweets, everyone craves something savory and crispy. 'Chana Dal Puri' (split Bengal gram-stuffed fried flatbread) is one such wonderful traditional dish; however, people often complain that their puris tear while being rolled out or absorb too much oil during frying.

Today, we bring you an easy recipe for Chana Dal Puri that will ensure your puris turn out perfectly crispy, puffed up like balloons, and completely non-greasy this Diwali (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 mixing bowl, combine the whole wheat flour, semolina, salt, and a little oil. Knead into a firm dough using lukewarm water. Adding semolina prevents the puris from absorbing excess oil and helps them stay crispy for a longer time. Cover the dough with a cotton cloth and let it rest for 20 minutes.

Prepare the perfect stuffing
Drain the water from the soaked chana dal and grind it coarsely in a mixer. Ensure that you do not add any water while grinding. Heat a little oil in a pan. Add the asafoetida, ginger-green chili paste, and all the dry spices, and sauté briefly. Then, add the ground dal and cook over low heat for 5 to 7 minutes. Once all the moisture has evaporated from the lentils and the mixture has become crumbly, turn off the gas. Since the stuffing is dry, the *puri* will not tear while being rolled out.

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