Moong Dal Poori is a popular street food snack like Bedmi Pooris and Urad Dal Ki Kachori. It can be served with veg gravy preparations like Aloo Rassedar, Aloo Matar ki Sabzi and also pairs up nicely with Gud-Imli ki chutney.
Often I work on different recipes that could feature in Breakfast/snack recipe list. Most of us have a particular tough question to face every morning, a question that’s been plaguing the humanity since time immemorial. No, I am not referring to the issue of global warming here. It would be addressed by the experts in time to come. What I am referring here is something equally serious- “What’s on menu for breakfast?”. Pun aside though, every morning we face the same problem and it isn’t easy to answer. Our answer may please some while it may end up disappointing others in the family.
I am often on lookout for recipes that everyone in my family appreciates. Moong Dal Poori is one such palate pleasing recipe that has ended up pleasing everyone at home. I like to serve it with veg gravy preparations like Aloo Rassedar, Dhaba style Aloo Matar ki Sabzi. The beauty of this preparation of Pooris is that on particularly busy mornings, when making veg gravy is not possible due to time constraints, it pairs up nicely with some Gud-Imli ki chutney or just some Tomato ketchup (I have eaten it with ketchup quite a number of times).
If you have equally fussy family, you must immediately try out this Moong Dal ki Poori. I am pretty sure they would love these delicious Pooris- subtly spiced, crisp and filling enough to keep you full for couple of hours.
Let’s go through this delicious recipe of Pooris.
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- 2 Cups=250gms Whole Wheat Flour
- 1 tbsp Semolina (Sooji/Rava)
- ¼th tsp Sugar
- Cooking Oil
- ¼th Cup=70gms Moong Dal (Soaked in water for an hour)
- 5-6 Cloves of Garlic
- ½-inch Ginger root
- 4 Green Chilies
- 1 tsp Cumin Seeds
- 1 tsp Lime Juice
- ¼th Cup Coriander Leaves (chopped)
- ¼th tsp Asafoetida Powder
- ½ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- ½ tsp Garam Masala Powder
- We will grind a green masala paste. In a grinder jar, put Green Chilies. Add Ginger, Garlic, Cumin Seeds, Coriander Leaves and Lime juice. Grind into a fine paste. We have used 1 tbsp water while grinding green masala paste
- Let's now make a Moong Dal paste. Drain water and grind Dal into a fine paste. Grind without adding any extra water.
- Heat 1 tbsp Cooking Oil in a Pan. Add Asafoetida Powder, Green Masala Paste, Turmeric Powder, Red Chili Powder, Garam Masala Powder and Salt to taste. Cook Masala until you get rid of the raw smell. We have cooked masala paste for couple of mins. Now add Moong Dal paste and mix Moong Dal with masala. Masala starts to leave the pan and is ready now. Take it off the heat.
- We will Knead a firm dough now. In a large bowl, put wheat flour. Add Semolina, Sugar and Salt, 1 tbsp Hot Oil. Mix all the ingredients
- Add Moong Dal mixture and mix well. Add water and knead into a fine dough. We have used ¾th Cup of water for kneading. Keep the dough covered for 15 mins.
- Let's roll dough into Pooris. Take a lemon sized ball. Shape it into a smooth ball. Apply some Oil on board. With a rolling pin, roll balls into round Pooris. These Pooris will be a bit thick.
- If you find it difficult to roll round Pooris, here's an easy trick. Take a large portion of dough. Without worrying about the shape, roll this ball flat (equal thickness). With a bowl, cut round shaped Pooris. Thus you can make round Pooris easily.
- Heat Oil for deep frying Pooris. Oil must be sufficiently hot for frying. Drop in a small portion of dough in hot Oil. If it rises up on the surface immediately, then Oil is sufficiently hot. If it sinks, you must wait for some more time. Drop in a Poori. Gently press and allow it to puff and become lightly brown in color.
- Similarly fry other Pooris
- These Moong Dal Pooris can be served with Aloo Rassedar and Aloo Matar Sabzi. These Pooris can also be served with Gud-Imli ki Chutney or ketchup
- Tip of the Day:
- Add Semolina and Sugar while making Pooris. For 1 cup Wheat flour add 1 tbsp Semolina and Pinch of Sugar. Adding Semolina will make Pooris crispy and crunchy. Adding Sugar will ensure Pooris remain puffed after frying for longer time.
Click to watch recipe video