moong dal puri recipe | moong dal ki puri | moong dal poori with detailed photo and video recipe. an extremely popular deep-fried bread recipe made with mung bean or green gram paste and wheat flour. the recipe is very similar to the traditional poori’s which are made with either wheat flour or plain flour, but with the addition of lentils in it. it is one of the popular street food from northern india and is typically served as a breakfast or evening snack with a choice of spicy gravy curry.
well, if you ask my preference with options like roti or poori, i would always jump on to poori. particularly, the combination of puri kurma or poori bhaji is my all-time favourite. hence i try to explore different kinds of deep-fried bread and the latest addition to it is the lentil-based poori. compared to the flour-based puri, these are dense and are more filling in nature. but tastes so great when served with a paneer gravy or any spicy gravy. i personally like the simple paneer ki sabzi made with yoghurt, but you should be good using most of my curries under paneer section. in addition, i have not personally tried with aloo bhaji but i trust, it should be equally good. let me know what do you think of this combination, either by email or by comments.
furthermore, i would also like to add some more tips, suggestions and variations to the moong dal puri recipe. firstly, the recipe can be made with both wheat flour and plain flour. i personally like the plain flour but i have used wheat flour from a health perspective. alternatively, you can use both wheat and plain flour in a 1:1 ratio. secondly, deep fry these puri’s in a high flame and the oil has to be very hot. hot oil helps to puff the poori’s and also absorbs less oil. lastly, deep fry single poori’s at a time and do not overcrowd with multiple poori’s. also, you can prepare the disc well ahead in advance and deep fry them in one stretch.
finally, i request you to check my other detailed roti naan recipes collection with this post of moong dal puri recipe. it mainly includes my other detailed recipes like chole bhature, poori, ragi roti, rumali roti, how to make roti, chur chur naan, lauki thepla, garlic naan, luchi, bajra roti. further to these i would also like to mention my other related recipe categories like,
moong dal puri video recipe:
recipe card for moong dal ki puri recipe:
moong dal puri recipe | moong dal ki puri | moong dal poori
Ingredients
- ½ cup moong dal
- ¼ cup water
- 2 cup wheat flour
- 2 tbsp rava / semolina / suji, fine
- ¼ tsp turmeric
- 1 tsp chilli powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp kasuri methi, crushed
- water, for kneading
- ½ tsp salt
Instructions
- firstly, soak ½ cup moong dal for 2 hours.
- drain off the water and blend to a smooth paste adding ¼ cup water.
- transfer the moong dal paste to a large bowl.
- further, add 2 cup wheat flour and 2 tbsp rava.
- also add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp kasuri methi and ½ tsp salt.
- mix well combing all the spices well.
- further, add water as required and knead to a tight dough.
- add 1 tsp oil and knead again forming a smooth dough.
- now take a ball and roll using a rolling pin.
- roll to slightly thick thickness.
- drop the rolled dough into the hot oil.
- press until the puri puffs up and splash oil to puff up fully.
- flip over and fry until it turns golden brown.
- finally, drain off the moong dal puri and is ready to enjoy with paneer sabzi.
Nutrition
how to make moong dal puri with step by step photo:
- firstly, soak ½ cup moong dal for 2 hours.
- drain off the water and blend to a smooth paste adding ¼ cup water.
- transfer the moong dal paste to a large bowl.
- further, add 2 cup wheat flour and 2 tbsp rava.
- also add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp kasuri methi and ½ tsp salt.
- mix well combing all the spices well.
- further, add water as required and knead to a tight dough.
- add 1 tsp oil and knead again forming a smooth dough.
- now take a ball and roll using a rolling pin.
- roll to slightly thick thickness.
- drop the rolled dough into the hot oil.
- press until the puri puffs up and splash oil to puff up fully.
- flip over and fry until it turns golden brown.
- finally, drain off the moong dal puri and is ready to enjoy with paneer sabzi.
notes:
- firstly, make sure to knead the dough tight. if the dough is soft then poori will turn oil.
- also, grind the dal really smooth. if there are any dal then poori will not puff.
- additionally, adding rava helps to get crispiness to puri.
- finally, moong dal poori recipe tastes great when served hot.