Left Over Dal Recipe – Dal Poori

Got some leftover dal sitting in your fridge? Don’t let it go to waste! Turn it into a delicious and crispy Leftover Dal Poori, a perfect way to reinvent your meal. This leftover dal recipe blends whole wheat flour with spices and dal. It creates soft yet crunchy pooris. They pair wonderfully with tea or coffee. This poori recipe is perfect for a lazy Sunday brunch. It is also great for a quick weekday treat. It’s a game-changer for using up leftovers in the most delicious way possible!

No-Waste Queen & My Love for Pooris – A Childhood Nostalgia

If there’s one thing I absolutely hate, it’s waste—especially when it comes to food. Growing up, I watched my mum work her magic in the kitchen, turning every leftover into something new and exciting. Nothing ever went in the bin; it always found its way into a delicious creation. And me? I was always the happiest when that “creation” was poori! Because let’s be real—who can resist a crispy, puffed-up poori? Definitely not me.

Back then, I didn’t realize that my mum’s leftover dal poori was her way of upcycling yesterday’s meal. She turned it into today’s crispy indulgence. I just thought she had some secret superpower to make my favorite food appear more often. “Maa, can we have poori again?” I’d ask with hopeful eyes, and she’d smile, already kneading the dough with leftover dal. That golden, flaky, deep-fried beauty paired with a hot cup of chai—pure joy on a plate!

Now, as an adult (who still can’t resist pooris), I carry forward her tradition of zero-waste cooking. If there’s dal in my fridge, you bet it’s turning into something fabulous! I try to be all about healthy eating most days. However, some days are meant for ignoring calories and embracing crispy, fried happiness. After all, balance is key, right? 😜

So, here’s my Leftover Dal Poori Recipe, straight from my childhood kitchen to yours. Whether you’re trying to reduce food waste, this recipe is perfect. If you’re just craving a quick and tasty poori, it also hits the spot. This is the best way to transform leftovers into something lip-smackingly good. Enjoy it hot, and if anyone asks about the calories—just take another bite and pretend you didn’t hear them! 😆

Why These Ingredients? – The Perfect Mix for Crispy & Flavourful Leftover Dal Poori

This leftover dal poori recipe is a perfect blend of textures and flavors, making use of everyday pantry staples. Here’s why each ingredient plays a crucial role:

• Whole Wheat Flour (1.5 cups): The base of the dough, giving structure and a wholesome, slightly nutty taste. Whole wheat keeps the pooris sturdy while still allowing them to puff up beautifully.
• Semolina (4 tbsp): The secret to extra crispy pooris! Semolina adds a subtle crunch, ensuring that your poori recipe isn’t just soft but has that perfect bite.
• Salt (1 tsp): Because no dish is complete without it! Salt balances all the flavors and enhances the overall taste.
• Red Chilli Powder (1 tsp): A little heat never hurts! This adds a mild spice kick, but you can adjust the quantity based on your preference.
• Leftover Dal (2/3 cup): The star of the show! You can use any dal—moong, masoor, toor, or chana dal—all work beautifully. The dal adds moisture, flavor, and protein, making the dough rich and hearty.
• Kasuri Methi (1 tbsp): Dried fenugreek leaves bring a wonderful aroma. They provide a slightly bitter, earthy taste. This makes the pooris more flavorful.
• Oil (for deep frying): Because a poori isn’t a poori unless it’s fried to golden perfection! Use a neutral oil like sunflower or canola for the best results.

Leftover Dal Poori Recipe – Make Crispy Pooris with Leftover Dal

1. Dough Making – Because Poori Starts with a Solid Foundation

In a large mixing bowl, add whole wheat flour, semolina, salt, red chilli powder, and kasuri methi. Mix everything well—think of it as a dry spice party. Now, bring in the guest of honor: your leftover dal. Add it gradually and knead the mixture into a smooth dough. If things feel a bit dry, invite some lukewarm water to the party, but only a little!

2. Resting Time – The Dough Deserves a Nap

Brush the dough with a little oil, cover it with a damp cloth, and let it rest for 10 minutes. This helps the gluten relax. It makes rolling easier. Let’s be honest, we all perform better after a short break.

3. Rolling – Channel Your Inner Roti Master

Divide the dough into equal portions and roll them into small, smooth balls. Now, roll each ball into a 3-4 inch disc—not too thick, not too thin, just perfect.

4. Deep Frying – The Golden Transformation

Heat enough oil in a kadhai or deep pan. To test if the oil is hot enough, drop a tiny piece of dough. If it sizzles and rises up, it’s showtime! Gently slide in the pooris, frying them till they puff up and turn a beautiful golden brown on both sides. Flip carefully and let them dance in the oil for a few seconds.

5. Serve & Enjoy – Because Fresh Pooris Wait for No One

Take them out on a kitchen towel to absorb excess oil, and serve hot with tea or coffee. Enjoy the crispy, flavorful goodness while smugly patting yourself on the back for turning leftovers into something spectacular!

Why Should You Try This Leftover Dal Poori Recipe

If you love crispy, puffy pooris and hate food waste, this leftover dal recipe is calling your name! Here’s why you need to try it:

1. Zero-Waste Cooking: Got leftover dal? Instead of reheating it for the third time, transform it into something exciting! This recipe lets you repurpose dal into a whole new dish—no waste, just taste!
2. Crispy, Flavorful & Irresistible: Thanks to semolina and kasuri methi, these pooris are not only crispy. They are also packed with subtle spice and herby goodness. Every bite is a burst of nostalgia and comfort.
3. Quick & Easy: No fancy ingredients, no complicated steps—just mix, roll, fry, and enjoy! Perfect for a lazy weekend brunch or an indulgent tea-time snack.
4. Nutritious & Filling: The dough is made with whole wheat flour. It also includes protein-rich dal. These pooris are more wholesome than regular ones. You get flavour AND nutrition in every bite!
5. Pairs with Anything: Serve these with pickle, yogurt, chai, or even chutney—they taste amazing with just about anything.

So, why settle for boring leftovers when you can enjoy crispy, golden, delicious leftover dal poori? Try it today—you’ll never look at dal the same way again! 😉

FAQs – Leftover Dal Poori Recipe

1. Can I use any dal for making leftover dal poori?

Absolutely! You can use moong dal, masoor dal, toor dal, chana dal, or even a mixed dal. Just make sure it’s not too watery—if needed, strain excess liquid before kneading the dough.

2. Why add semolina to the dough?

Semolina (suji/rava) makes the pooris crispier and prevents them from turning too soft after frying. It’s a small trick that makes a big difference!

3. Can I make these pooris without deep frying?

Pooris are traditionally deep-fried for that signature puffiness. If you prefer a healthier option, you can roll them slightly thinner. Cook them like parathas on a tawa with minimal oil.

4. How do I ensure my pooris puff up?

For perfectly puffed pooris:

• The oil should be hot (not smoking, but around 180°C).
• Fry them one at a time, pressing lightly with a spatula as they cook.
• Roll them evenly.

5. What can I serve with leftover dal poori?

These crispy delights go well with achar (pickle), yogurt, chai, or even a simple potato sabzi. For a fun twist, try them with a spicy chutney or chole!

6. Can I store the dough for later use?

Yes! You can refrigerate the dough for up to 24 hours. Just let it come to room temperature before rolling the pooris.

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