Moong Dal Poori
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Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2 Cups=250gms Whole Wheat Flour
  • 1 tbsp Semolina (Sooji/Rava)
  • Salt
  • 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
Instructions
  1. 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
  2. Let's now make a Moong Dal paste. Drain water and grind Dal into a fine paste. Grind without adding any extra water.
  3. 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.
  4. 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
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Similarly fry other Pooris
  10. 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
  11. Tip of the Day:
  12. 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.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/moong-dal-poori/