Makhni dal-puri Recipe

Recipe By Slurrp

Makhni dal-puri is a popular North Indian dish consisting of creamy lentils (dal makhani) and deep-fried bread (puri). The dal is made with a combination of black lentils and kidney beans, cooked in a rich and flavorful tomato-based gravy. The puris are made with wheat flour and deep-fried until puffed and golden brown. Serve this indulgent dish with rice or naan for a satisfying and delicious meal.

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Rate
1hr 20minstotal
1hr Prep
20minsCook
1hr 20m.total
1hr Prep
20m.Cook
Makhni dal-puri
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ingredients serve

Ingredients for Makhni dal-puri Recipe

  • 1/2 cup Black Lentils
  • 0.13 cup Kidney Beans
  • 1 Onions, Finely Chopped
  • 1 Tomatoes, Pureed
  • 1 teaspoon Ginger Garlic Paste
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Red Chili Powder
  • 1/4 teaspoon Garam Masala
  • As required Salt To Taste
  • as required Oil For Cooking
  • as required For Puris
  • 1 cup Wheat Flour
  • as per your need Water As Needed
  • As required Salt To Taste
  • as required Oil For Deep Frying

Directions: Makhni Dal-puri Recipe

Cooking Directions

  • STEP 1.Soak black lentils and kidney beans overnight. Pressure cook them until soft.
  • STEP 2.In a separate pan, heat oil and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until golden brown.
  • STEP 3.Add tomato puree, red chili powder, garam masala, and salt. Cook until the oil separates.
  • STEP 4.Add the cooked lentils and kidney beans to the tomato gravy. Simmer for 15-20 minutes.
  • STEP 5.For the puris, knead wheat flour with water and salt to make a soft dough. Divide into small balls and roll them into circles.
  • STEP 6.Deep fry the puris until puffed and golden brown.
  • STEP 7.Serve the makhni dal-puri hot with rice or naan.

Cooking Tips

  • You can add cream or butter to the dal for a richer and creamier texture.
  • For a smoky flavor, you can add a piece of charcoal to the dal and drizzle some ghee over it before serving.
  • You can garnish the dal with fresh cream and coriander leaves for added flavor and presentation.

Storage and Serving

  • Makhni dal-puri is best served hot.
  • You can store any leftovers in separate airtight containers in the refrigerator for up to 3 days.
  • Reheat the dal and puris separately in a microwave or on a stovetop before serving.
Nutrition
value
538
calories per serving
25 g Fat24 g Protein53 g Carbs9 g FiberOther

Current Totals

  • Fat
    25g
  • Protein
    24g
  • Carbs
    53g
  • Fiber
    9g

MacroNutrients

  • Carbs
    53g
  • Protein
    24g
  • Fiber
    9g

Fats

  • Fat
    25g

Vitamins & Minerals

  • Calcium
    44mg
  • Iron
    4mg
  • Vitamin A
    122mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    92mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    156mg
  • Manganese
    1mg
  • Phosphorus
    417mg
  • Selenium
    50mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp