---
title: "Commercial Bangladeshi Dal Puri Recipe"
description: "A commercial Bangladeshi dal puri recipe yielding 80 pieces, with measured filling, leak-free shaping, controlled frying, holding and cost guidance."
url: https://rosuii.com/recipes/dal-puri-recipe
lang: en
course: breakfast
cuisine: Bangladeshi
difficulty: medium
prep_minutes: 60
cook_minutes: 90
total_minutes: 150
yield: "80 pieces, or 40 two-piece plates"
servings: 40
tags: ["veg-only", "spicy", "curry", "breakfast", "bread"]
source: Rosuii (https://rosuii.com)
---

# Commercial Bangladeshi Dal Puri Recipe

A commercial Bangladeshi dal puri recipe yielding 80 pieces, with measured filling, leak-free shaping, controlled frying, holding and cost guidance.

## Ingredients

- 1 kg Motor dal, cleaned and rinsed
- 4.3 L Water, 3 L for soaking and cooking, approximately 1.3 L for dough
- 6.27 L Soybean oil, 120 ml for filling, 150 ml for dough and 6 L clean fryer fill
- 12 g Dried red chilli, stems removed
- 25 g Cumin seeds
- 20 g Coriander seeds
- 250 g Onion, finely chopped
- 40 g Garlic paste
- 30 g Ginger paste
- 8 g Turmeric powder
- 50 g Green chilli, finely chopped
- 50 g Coriander leaves, washed, dried and finely chopped
- 12 g Garam masala powder
- 70 g Salt, 45 g for filling and 25 g for dough
- 2.4 kg All-purpose flour, maida
- 200 g Fine semolina, suji

## Equipment

- Commercial deep fryer or deep kadai
- Heavy-bottomed cooking pan
- Commercial dough mixer
- Digital portion scale
- Rolling pins and worktable
- Wire draining racks
- Spider strainer
- Food thermometer

## Method

1. **Soak the motor dal** — Soak the rinsed motor dal in the allocated water for 4 hours, preferably below 25°C. If the kitchen is hotter or soaking will run longer, refrigerate it at 5°C or below. The soaked grains should swell evenly without a sour smell.
2. **Cook and drain dal** — Bring the dal to a gentle simmer at 95°C to 98°C and cook for 18 to 25 minutes. Stop when a grain crushes easily between two fingers but still holds its outline. Drain for 10 minutes so no free water remains.
3. **Toast and crush spices** — Dry-toast the dried chilli, cumin and coriander seeds over medium heat for 2 to 3 minutes. Remove them when aromatic and one shade darker, before they smoke. Cool briefly and crush to a coarse powder.
4. **Cook the dal filling** — Heat 120 ml oil in a heavy pan to about 160°C, then cook the onion for 6 to 8 minutes until lightly golden. Add the pastes, turmeric and crushed spices for 2 minutes, then add the dal, green chilli, coriander leaves, garam masala and 45 g salt. Mash and stir for 10 to 15 minutes until the mixture is crumbly, cohesive and leaves a clean trail across the pan.
5. **Cool filling safely** — Spread the filling no deeper than 5 cm on clean trays and cool below 30°C before stuffing. This normally takes 25 to 35 minutes under a clean, ventilated preparation area. If holding for later, refrigerate promptly and bring it to 5°C or below within 4 hours.
6. **Mix and rest dough** — Combine the maida, suji and remaining salt, then mix in 150 ml oil until evenly coated. Add most of the dough water and knead for 8 to 10 minutes, adding the remainder only as needed; the finished dough should be smooth, medium-firm and about 24°C to 27°C. Cover and rest for 25 minutes.
7. **Portion dough and filling** — Weigh the dough into 80 portions of approximately 51 g and the cooled filling into 80 portions of 25 g. Keep both covered at room temperature and finish portioning within 30 minutes. The filling balls should hold their shape without leaving moisture on the tray.
8. **Stuff and roll evenly** — Flatten one dough portion, enclose one filling portion and pinch the seam completely closed. Rest filled balls for 5 minutes, then roll each to 12 to 13 cm diameter and about 3 mm thickness. Reject or repair any piece showing exposed dal, trapped air or a split edge.
9. **Fry and drain puris** — Heat the fryer oil to 175°C to 180°C and fry four pieces per load for 2 to 3 minutes, turning once or twice. Lightly press each surface during the first 10 seconds; properly shaped puris will puff and become evenly golden with small blisters. Drain on a wire rack for at least 2 minutes and confirm the oil returns above 170°C before loading again.

## Notes

**This commercial dal puri recipe produces 80 medium pieces, enough for 40 two-piece breakfast plates.** Allow an additional 4 hours for soaking the dal. The working schedule covers about 60 minutes of preparation and 90 minutes of cooking, shaping and frying with a trained two-person team.

## Why dal puri works for commercial breakfast service

**Dal puri works commercially because its main ingredients are stable, familiar and easy to portion.** Motor dal, maida and dry spices can be purchased in planned quantities without depending on short-lived produce. The filling can be prepared before the rush, while frying can be matched to incoming orders.

Two pieces make a practical breakfast portion, but one-piece snack sales and larger combo plates are also possible. Keep each size as a defined menu variation rather than allowing staff to estimate portions. Tea, alur dom, mixed vegetable bhaji and dim bhaji are suitable additions, but their costs and serving weights must be calculated separately.

## Ingredient quality matters most in the dal and oil

**Evenly sized motor dal and clean frying oil have the greatest effect on texture and customer acceptance.** Old dal can take much longer to soften, while mixed-size grains cook unevenly. Buy from a supplier who can provide the same grade consistently, and inspect for insects, stones, excess powder and stale odour.

Use medium-strength fresh maida rather than very weak flour that tears during stuffing. Fine suji gives the shell a slightly firmer bite, but coarse suji can puncture thin dough. Whole cumin, coriander and dried chilli should smell strong when crushed; weak spices encourage cooks to add more without improving flavour.

Neutral soybean oil is practical for both dough and frying. Filter the fryer oil during long service, and discard it according to condition rather than colour alone. Foaming, thick texture, smoke at normal frying temperature or a bitter smell indicate deterioration.

## The filling must be dry, fine and cohesive

**Correct dal filling should hold together when squeezed but separate into soft crumbs when rubbed.** It must not release water onto the tray. Dal that is completely pureed becomes sticky and produces a heavy centre, while undercooked grains create hard points that break the dough.

Cook the soaked dal only until individual grains crush easily between two fingers. Drain it thoroughly before it enters the spice base. Evaporation in the final pan stage is essential: drag a spatula across the pan and confirm that the exposed line stays visible for several seconds.

Mash while the dal is hot, leaving a fine, even grain rather than a smooth blender paste. A food processor can be used in short pulses for a larger batch, but continuous processing releases too much starch. Always cool the filling before stuffing because hot filling softens the dough, creates steam and weakens the seal.

## Stuffing and rolling control leakage

**Leak-free dal puri depends on matching the filling weight to the dough weight and keeping the sealed side thicker than the centre.** For this batch, use approximately 51 g dough and 25 g filling per piece. Check every tenth portion on a scale instead of trusting hand size.

Flatten each dough ball with a slightly thicker centre, place the compacted filling in the middle and bring the edges together without trapping air. Pinch the joint firmly, remove any excessive dough nub and keep the seam facing upward for the first light press. Resting the filled balls briefly relaxes the gluten and reduces spring-back.

Roll from the centre outward with gentle quarter turns. Do not force the pin across a visible lump of dal. Use only a light dusting of flour, because loose flour falls into the fryer, burns and shortens oil life. A small leak should be pinched closed before frying rather than covered with more dry flour.

## Frying volume must follow fryer recovery

**The correct frying range is 175°C to 180°C, with loads small enough for the oil to recover quickly.** In a 6-litre fryer, begin with four pieces per load and test whether the temperature returns above 170°C within 30 seconds. A larger basket does not justify a larger load if recovery is slow.

Lower each puri carefully and press its surface lightly with a spider for the first few seconds to encourage inflation. Turn after the underside becomes firm and pale gold. The finished shell should be evenly golden, blistered and crisp without dark seams.

Low-temperature frying increases oil absorption and produces a greasy shell. Excessive heat colours the outside before the seam and inner dough cook. During a rush, assign one worker to rolling and one to frying; the fryer worker should not leave the oil unattended to portion filling or serve customers.

## Scale the process by capacity, not only multiplication

**Ingredient quantities can be scaled proportionally, but pan depth, mixer load and fryer load must stay controlled.** For a half batch, halve every ingredient and retain about 10 percent of the dough water until the texture is checked. Flour absorption changes between suppliers and storage conditions, so water may need a small adjustment.

For double or triple production, cook the filling in separate shallow-pan batches unless a steam kettle can evaporate moisture efficiently. Mix dough within the rated capacity of the machine and maintain the same mixing and resting times. Increase fryer stations or extend the production window instead of overcrowding one fryer.

## Holding and reheating require short service windows

**Freshly fried dal puri has its best texture within 20 minutes.** Drain it on a wire rack rather than stacking it in a deep bowl. Keep the rack in a warm, ventilated area; a sealed box traps steam and softens the crust.

If hot holding is required, maintain at least 60°C and use a perforated tray, but expect a gradual loss of crispness. Reheat one layer at 180°C in a convection oven for 3 to 4 minutes. Do not repeatedly cool and reheat the same pieces, and do not return finished puri to the fryer because it becomes excessively oily and dark.

Unfried filled portions may be refrigerated briefly in covered trays with separators, but extended storage makes the filling draw moisture from the dough. Prepare only the quantity expected for the next service block. Refrigerate spare filling at 5°C or below in shallow containers.

## Portioning determines yield and per-piece margin

**This batch should finish at 80 saleable pieces when the dough and filling are weighed consistently.** Record the finished filling weight after evaporation, then divide it by the 25 g target. If the yield is below plan, investigate draining loss, pan residue or over-drying before reducing the portion.

Follow a written portion control standard for dough, filling, plate count and accompaniments. Count torn, burnt, dropped and staff-consumed pieces separately from sales. Rosuii can record the filling and dough as productions, track wastage and compare item-sales and profit-and-loss reports without treating the entire fryer fill as oil consumed.

Per-piece margin is the selling price less the allocated cost of flour, dal, absorbed oil, spices, packaging and other variable inputs. Use actual batch yield in recipe costing, not the planned yield when leaks or rejects occur. For a two-piece plate, include both puris and every included side before judging the margin.

## Prevent mistakes that waste food and oil

**Wet filling, inconsistent weights and overloaded fryers are the three most expensive dal puri errors.** Wet filling causes leaks and contaminates the oil with dal particles. Overfilling reduces yield and raises breakage, while underfilling damages customer trust even when the food cost appears lower.

Do not leave rolled puris uncovered under a fan, because dry edges crack during frying. Do not stack raw pieces without separators, and never add wet crumbs or water near hot oil. Filter out loose flour and filling particles between rush periods so they do not burn onto later batches.

Keep cost stable by standardising supplier grades, measuring oil before and after service, and logging every rejected piece. Review reducing wastage practices when actual yield repeatedly falls below 80. A stable margin comes from controlled weight and saleable yield, not from quietly reducing the dal in each puri.

## Cost drivers

Frying oil and maida usually dominate the batch cost, followed by motor dal. Cost moves mainly with oil absorption, oil replacement frequency, supplier grade, filling weight and the number of torn or burnt pieces.

## FAQ

### How should this dal puri recipe be doubled for a larger rush?

Double the ingredients, but divide the filling and dough between pans or mixers that remain within their rated capacity. Keep each fryer load unchanged and add another fryer or start production earlier rather than overloading the oil.

### How long can fried dal puri be held for service?

Quality is best within 20 minutes on a ventilated wire rack. It may be hot-held at 60°C or above for a short service period, but the shell will soften progressively.

### Can chana dal replace motor dal?

Yes, but chana dal has a firmer texture and may require a longer soak and cooking time. Judge it by the same crushing test, drain thoroughly and adjust final pan drying until the filling is cohesive rather than wet.

### How long can the filling and stuffed puris be refrigerated?

Keep cooled filling at 5°C or below and use it within 24 hours. For best dough quality, use refrigerated stuffed puris within 6 hours, keeping them covered in single layers with separators.

### What should an operator do if the batch gives fewer than 80 pieces?

Weigh the finished dough and filling separately before portioning, then check actual portion weights every ten pieces. Short yield usually comes from oversized portions, filling left in the pan, excessive dough trimming or rejected pieces that were not recorded.

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