Dhal Puri using Instant Dhal



  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons brown sugar
  • 1 teaspoon salt 
  • 1 tablespoon Vegetable Oil
  • 1 cups lukewarm water, a little  may be needed.
  • 1/8 teaspoon instant yeast optional
  • 2 Packs of Instant Dhal 
  • 1/2 cup vegetable oil in a bowl.


Making the Dough

  • In a large bowl, add flour, baking powder, sugar, yeast and salt.
  • Mix to combine and gradually add  water and squeeze dough between fingers to bring it together. Knead for 3 minutes.You want a knead flour not to soft but yet a firm texture.Rub 1 tbs oil all over the dough and place in bowl and let rest for at least 15 minutes.



  • Empty packs of dhal into a bowl, (Remember to remove and discard the Oxygen Absorber from Packs.
  • Separate dough into 4 balls.
  • Working with one piece of dough at a time, press and flatten each into a round 4–5-inch disk. Place 1/4 cup of dhal onto the disk and stretch the edges over and around the ground dhal to meet at the top, then press together or pinch the dough tightly to seal.
  • Dust with flour and press all the way around to evenly disperse filling. Place on a floured counter and cover.
  • Repeat with the remaining dough until all are filled. Many times, it is ready to be rolled out immediately and does not require resting. Prolonged resting and make it difficult to manage since it becomes too soft, and the dough is at risk of breaking while rolling out.


Cooking Instructions

  • Heat and oil tawa, flat iron griddle or a 10 – 12-inch cast iron skillet over medium heat.
  • Dust counter and rolling pin with flour. Take one of the loyahs and gently flatten with your fingers.
  •  Starting from the center of the dough, roll out using a rolling pin, pushing outwards, then down, turning dough 90 degrees angle several times and flipping and repeating turning until it is a flat, even circle(about 1/8 inch thick and as wide as your tawa or pan), ensuring that the edges are also even. Please do not roll out too thin which can cause breakage and seepage of filling. Keep it well always floured.
  • Gently place it on the tawah. Allow it to cook for 15-20 seconds, brush with oil and immediately flip. Brush again with oil and allow it to cook for another 15 – 30 seconds, then flip and cook for another  30 – 45 seconds, pressing edges with the back of the spoon to ensure that they are cooked.
  • Remove with the handle of a spoon, dabla or spatula  and place in a large bowl lined with paper towel, grease proof paper and a kitchen towel. 

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