Moong Dal Ki Puri


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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 –

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.

Ingredients for moong dal puris

Method –

  • 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. 

    Roll the dough into puris

  • 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.

Moong dal puris

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