SOAK - 2 HOURS

firstly, soak ½ cup moong dal for 2 hours

1

BLEND

drain off the water and blend to a smooth paste adding ¼ cup water.

2

MOONG DAL PASTE

transfer the moong dal paste to a large bowl.

3

WHEAT FLOUR - 2 CUP

further, add 2 cup wheat flour and 2 tbsp rava

4

GARAM MASALA

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.

5

MIX WELL

mix well combing all the spices well

6

TIGHT DOUGH

further, add water as required and knead to a tight dough

7

OIL - 1 TSP

add 1 tsp oil and knead again forming a smooth dough

8

ROLL GENTLY

now take a ball and roll using a rolling pin

9

SLIGHTLY THICK

roll to slightly thick thickness.

10

DEEP FRY - HOT OIL

drop the rolled dough into the hot oil

11

PRESS GENTLY

press until the puri puffs up and splash oil to puff up fully.

12

SPLASH OIL

flip over and fry until it turns golden brown

13

READY TO EAT

finally, drain off the moong dal puri and is ready to enjoy with paneer sabzi

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