Many sweet and savoury dishes are made with protein rich moong dal. Today I am sharing the recipe of popular north Indian delicacy moong dal ki puri. The deep fried crispy and fluffy puris are everyone’s favourite in our family. I usually make these spicy puris for our weekend brunch.
These puris are mildly spiced with red chilli powder, green chilli, amchoor and salt, and for the authentic flavour I use few digestive spices such as ajwain, saunf, dana meethi, adrak and hing.
The best accompaniment with the hot hot puris are –
- Aloo tamatar ki sabzi.
- Kaddu ki khatti meethi sabzi.
- Pudina ka raita.
- Zucchini raita.
- Coriander dhania ki chutney.
- Cucumber and peanut salad.
- Methi salad.
- Khajur aur imli ki chutney (saunth)
Simple and easy recipe of moong dal ki puris –
Ingredients for 30 to 34 puris-
- Moong dal (de-husked split green gram dal ) – 1 tea cup
- Aata (wheat flour) – 2 tea cup
- Dahi (curd) – 2 tbsp
- Refined oil – 2 tbsp
- Hing (asafoetida) – ⅛ tsp
- Saunf ( fennel seeds) – 1 tbsp
- Jeera (cumin seeds ) – ½ tsp
- Dana meethi (fenugreek seeds ) – ½ tsp
- Ajwain (carom seeds) – ½ tsp
- Adrak (ginger) – ½” piece
- Hari mirch (green chilli) – 2
- Haldi (turmeric powder) – ¼ tsp
- Lal mirch (red chilli powder) – 1 tsp
- Dhania (coriander powder) – 1 tbsp
- Garam masala powder – ¼ tsp
- Amchoor (dry mango powder) – 1 tsp
- Salt according to taste.
- Sufficient refined oil for frying puris.
- Rinse and soak moong dal and dana meethi in sufficient water for 2 to 3 hours.
- Drain water from the dal.
- In a grinder jar, combine moong dal, saunf, ajwain, hing, jeera, adrak, hari mirch, haldi, lal mirch powder, garam masala powder, dhania powder, amchoor powder, and dahi, grind this mixture into a coarse paste.
- In a plate, take aata, add salt and 2 tbsp refined oil and mix properly.
- Now add moong dal mixture and combine everything. Add water as required and knead the flour into semi tight dough.
- Brush oil on the dough and keep in a covered container for 15 to 20 minutes.
- Knead the dough again and divide into equal portions and make small lemon sized balls.
- Roll each ball into 3 to 4” diameter.
- Heat sufficient refined oil in the kadhai (wok).
- To check the hotness of the oil, put one small dough ball in it, if it comes up immediately, oil is ready to fry puris.
- Deep fry puris on medium heat from both the sides until it is golden and crispy.
- Strain puris on absorbent paper.
- Serve hot, crispy and fluffy puris with your favourite sabzi.