Unveiling the Ultimate Chana Dal Puri Secret for Karwa Chauth! 😍🌟

“Chana Dal Puri Recipe for Karwa Chauth : Chana dal puri is a delightful dish that can be prepared for Karwa Chauth, a traditional Hindu festival cherished by married women, dedicated to the long life and well-being of their husbands. Chana dal puri is an ideal addition to the Karwa Chauth festivities, boasting both simplicity in preparation and suitability for inclusion in the Karwa Chauth sargi thali.

Chana dal puri is a renowned Indian dish that enhances any meal experience. It’s a delectable and satisfying delicacy crafted from chana dal (split chickpeas) and wheat flour. The incorporation of chana dal enriches it with protein content, while a medley of spices imparts a delightful flavor and aroma. Chana dal is a valuable source of protein, iron, and essential nutrients that contribute to your overall health and vitality. Its protein content is especially valuable for tissue and cell regeneration, ensuring satiety during fasting hours and curbing hunger pangs. Therefore, here’s a straightforward recipe for chana dal puri that you should definitely consider for Karwa Chauth:

How to Prepare Chana Dal Puri:

  1. Begin by soaking the chana dal in water for at least 1 hour, or leave it overnight.
  2. Afterward, drain the soaked chana dal and blend it into a smooth paste using a blender.
  3. Combine the chana dal paste with whole wheat flour, semolina, coriander, red chilli powder, turmeric powder, asafoetida, oil, and salt. Thoroughly mix these ingredients to form a soft dough.
  4. Divide the dough into equal-sized portions and shape them into small puris.
  5. In a medium-sized frying pan, heat some oil over medium heat for frying the puris.
  6. Carefully place the puris into the hot oil and fry them until they turn golden brown and crispy, using medium-high heat. Repeat this process for all the puris.
  7. Once done, place the fried puris on tissue paper to remove excess oil.
  8. Serve these piping hot as part of your Karwa Chauth thali, alongside other sargi items.


  • If the dough appears too dry, add a small amount of water as needed.
  • Avoid overcrowding the pan when frying the puris to maintain the oil’s temperature and prevent sogginess.
  • It’s best to serve the puris immediately, as they tend to lose crispiness when they cool down.”

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