Lentil Puri is a soft, flavorful flatbread stuffed with seasoned ground lentils and cooked on a hot tawa until lightly golden and perfectly puffed. Inspired by traditional dhalpuri, this version uses tender lentils blended with garlic, herbs, and roasted cumin to create a rich and satisfying filling wrapped in delicate homemade dough.

Why You’ll Love This Recipe

Lentil Puri delivers all the comfort and flavor of classic stuffed roti with a delicious lentil twist. The filling is aromatic, mildly spiced, and beautifully balanced with fresh herbs and roasted cumin.

You will love this recipe because:

• It uses simple pantry ingredients.
• The lentil filling is hearty and protein-rich.
• The dough turns out soft and pliable.
• It pairs perfectly with curries, vegetables, or stews.
• The filling can be prepared ahead of time.
• It freezes well for future meals.
• It offers a wonderful alternative to traditional split pea dhalpuri.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons brown sugar (optional)
1 teaspoon salt
1 3/4 cups lukewarm water
1 pinch yeast (optional)

For cooking:
1/2 cup vegetable oil, or as needed for brushing

For the lentil filling:
2 cups dry lentils, picked through and rinsed
Water for boiling
4 cloves garlic
1–2 hot peppers, to taste
1/2 cup bandhania (culantro) leaves, chopped (or scallions or cilantro as substitute)
3 tablespoons vegetable oil
2 teaspoons ground roasted cumin (geera)
1 teaspoon salt, or to taste

Directions

Prepare the Lentils

1. Rinse the lentils thoroughly in several changes of water and drain.
2. Bring a medium pot of water to a boil over high heat.
3. Add the lentils and return to a rolling boil.
4. Reduce heat to medium and cook for 20–25 minutes until the lentils are tender but still firm. They should crush easily between your fingers without being mushy.
5. Drain completely and allow them to cool fully.

Process the Filling

6. In a food processor, add garlic, hot peppers, and bandhania. Process until finely minced.
7. Add one-third of the cooked lentils and process until very fine.
8. Transfer to a bowl and repeat with the remaining lentils in two batches. Mix all processed lentils together.

Cook the Filling

9. Heat 3 tablespoons oil in a large nonstick pan over medium heat.
10. Add the ground lentil mixture, roasted cumin, and salt.
11. Stir well and cook for about 5 minutes, until moisture reduces and no large lumps remain.
12. Remove from heat and allow the mixture to cool completely.
13. Divide the filling into 6 to 8 equal balls.

Prepare the Dough

14. In a large bowl, combine flour, baking powder, salt, sugar, and yeast if using.
15. Gradually add lukewarm water while mixing until no dry flour remains.
16. Knead into a soft, smooth dough. It should be soft but not sticky.
17. Cover and let rest for 30–45 minutes.

Shape the Dough

18. Divide the dough into 3 large balls.
19. Divide each again into two equal pieces to make 6 balls (or 8 for smaller roti).
20. Cover and let rest for 10–15 minutes.

Fill the Dough

21. Flatten one dough ball into a small disk.
22. Place about 1/4 cup of lentil filling or one lentil ball in the center.
23. Stretch the edges of the dough over the filling and seal at the top.
24. Gently press to secure and place seam-side down.
25. Keep covered and repeat with remaining dough.

Roll and Cook

26. Heat a tawa or flat skillet over medium-high heat until very hot.
27. Lightly brush the surface with oil.
28. Dust your counter with flour and gently flatten one stuffed dough ball.
29. Roll into an 8-inch circle, ensuring even thickness and thin edges.
30. Carefully place onto the hot tawa.
31. When small bubbles form, brush with oil and flip.
32. Brush the other side with oil and flip again.
33. Cook until lightly golden on both sides and fully cooked, about 1–2 minutes per side.
34. Remove and place in a towel-lined container.
35. Repeat with remaining dough.

Servings and timing

Servings: 6 to 8 lentil puris

Preparation time: 1 hour 15 minutes
Cooking time: 30 minutes
Total time: Approximately 1 hour 45 minutes

Approximate nutrition per serving (based on 6 servings):
Calories: 404 kcal
Carbohydrates: 56 g
Protein: 14 g
Fat: 14 g
Fiber: 13 g

Variations

Chickpea Version
Replace lentils with cooked chickpeas processed the same way.

Green Pigeon Pea Version
Substitute lentils with cooked green pigeon peas for a slightly sweeter, nuttier flavor.

Herb Variation
Use cilantro or scallions instead of bandhania if unavailable.

Spice Adjustment
Add extra roasted cumin or a pinch of ground coriander for deeper flavor.

Whole Wheat Option
Replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.

Storage/Reheating

Refrigeration
Store cooked lentil puri in an airtight container in the refrigerator for up to 3 days.

Freezing
Wrap individually in parchment paper and freeze for up to 2 months.

Reheating
Reheat on a warm tawa or skillet for 1–2 minutes per side. You may lightly brush with oil to restore softness. Avoid microwaving too long, as it may toughen the bread.

Filling Storage
The lentil filling can be refrigerated for up to 3 days or frozen for up to 2 months.

FAQs

Can I make the lentil filling ahead of time?

Yes, the filling can be made up to three days in advance and stored in the refrigerator.

Why should the lentils remain firm and not mushy?

Firm lentils help create a fluffy, crumbly filling rather than a paste.

Can I skip the yeast in the dough?

Yes, yeast is optional. It adds slight softness but is not required.

What if my dough feels too sticky?

Lightly dust with flour and knead gently until soft and manageable.

How do I prevent the filling from bursting out?

Seal the dough carefully and avoid overfilling.

Can I use canned lentils?

It is better to use dry lentils for proper texture control, but well-drained canned lentils may work in a pinch.

Why does my roti not puff?

The tawa may not be hot enough, or the dough may be rolled unevenly.

Can I use whole wheat flour only?

Yes, but the texture will be slightly denser.

What dishes pair well with lentil puri?

It pairs beautifully with curry chicken, curry shrimp, vegetable curries, or stewed dishes.

How do I keep the roti soft after cooking?

Store them wrapped in a clean kitchen towel to retain moisture.

Conclusion

Lentil Puri is a comforting and flavorful flatbread that brings together soft homemade dough and a perfectly seasoned lentil filling. With patience and careful rolling, you can create beautifully puffed puris that rival any traditional version. Whether served alongside your favorite curry or enjoyed on its own, this recipe is a delicious and versatile addition to your kitchen.

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