The Perfect Hotel Style Dal Puri Recipe

That crispy, flaky, spicy dal puri you get in those old-school Dhaka hotels? Yeah, we cracked it. This one’s perfect with some raita, chutney, or just plain ketchup if you're feeling nostalgic.

Golden-brown puris, freshly fried, are beautifully arranged in a woven basket, showcasing their crispy and puffed texture.

For the Dough:

• 1½ cups all-purpose flour (maida)

• ½ tsp salt (or to taste)

• A big pinch of baking soda

• 2½ tbsp cooking oil

• ½ cup lukewarm water (add as needed)

Step 1:In a bowl, mix flour, salt, and baking soda. Make a little well in the center, pour in the oil, and rub it in with your fingers. Slowly add lukewarm water and knead into a tight dough. Don’t worry if it’s a bit rough—knead it for 4–5 minutes and let it rest for 15–30 mins. It'll soften up nicely.

For the Dal Filling:

• 1 cup red lentils (masoor dal), soaked 30 mins

• 1 cup water

• 1 tsp garlic paste

• ½ tsp ginger paste

• 1 tsp red chili powder

• ½ tsp turmeric

• 1 tsp roasted cumin powder

• 1 tsp garam masala

• Salt to taste

Step 2:In a pan, add water, garlic, ginger, chili powder, and turmeric. Stir it up and toss in the soaked dal. Cover and cook on low for 10 mins.

Step 3:Once the lentils are soft and cooked, take the lid off. Add cumin powder, garam masala, and salt. Cook off any extra water until the dal turns dry and sandy in texture. Let it cool.

Time to Assemble:

Step 4:Divide the dough into 7 equal balls, lightly grease them, and keep them covered.

Step 5:Take one ball, flatten it a bit, and use your thumbs to press and stretch it with a little hollow in the center. Add 1 tbsp of the dal mix, seal it well, and let it rest for 5 mins.

Step 6:Roll out into a puri—not too thin. Heat oil until it’s very hot. Drop in the puri and start tapping gently with a ladle so it puffs up. Flip once golden, fry both sides, and drain.

Enjoy hot with some raita, tangy chutney, or honestly, ketchup hits just right sometimes.This is Dhakar classic hotel vibes—right in your kitchen.