SOAK - 2 HOURS
firstly, soak ½ cup moong dal for 2 hours
drain off the water and blend to a smooth paste adding ¼ cup water.
MOONG DAL PASTE
transfer the moong dal paste to a large bowl.
WHEAT FLOUR - 2 CUP
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
OIL - 1 TSP
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.
DEEP FRY - HOT OIL
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
READY TO EAT
finally, drain off the moong dal puri and is ready to enjoy with paneer sabzi