Rajasthani Moong dal puri / poori is one of the most delicious recipe which is enjoyed as a snack & meal both. These pooris are extremely crispy, tasty and relished by all age groups. Moong dal poori can be made with different ways but the dal paste over the poori has its own unique taste.
A very healthy & crispy recipe for tiffin, lunch box, tea time snacks or for breakfast too
Moong Dal pooris are used for travelling too because of there long shelf life and need not to heat before using
Mostly people in Rajasthan enjoy this delicacy around Holi time where pooris can be made before hand
DISH : MOONG DAL PURI – RAJASTHANI SPECIAL
SERVES : 35-40 READY PIECES
CUISINE : INDIAN VEGETARIAN RECIPES – RAJASTHANI CUISINE
COURSE : MAIN COURSE and SNACKS BOTH
…… INGREDIENTS …..
For kneading dough
1 cup wheat flour / atta
1/2 tsp red chilli powder
1/2 tsp salt
1/2 tsp jeera
1/2 tsp ajwain / caraway seeds
1/2 tsp turmeric powder / haldi
1.5 tbsp oil
water – as needed
For preparing Dal Paste
1/2 cup moong dal / yellow moong dal mogar
2 green chillies
2 tsp ginger or 1/2 inch piece of ginger
1 tsp jeera / cumin seeds
2 tbsp coriander seeds
1 tsp kasuri methi
1 tsp red chilli powder
1/4 th tsp heeng / asafoetida
1 tbsp green coriander leaves
1 tsp salt
2 tbsp water
…… DIRECTIONS ….
How to knead the dough —— Take atta or wheat flour in a bowl, add all other ingredients and make a hard dough, cover and keep it aside for 15-20 minutes
How to make dal paste ———Wash and soak moong dal for 3-4 hours, put it in the mixer grinder along with all other ingredients. Add little water to make a thick coarse paste. Keep it aside
Final Step ——
1. Take one part of the dough, roll out big, give any shape or size of your choice. Prepare all the puris in the same pattern
2. Prick all the pooris so that they can cook from inside
3. Heat oil on moderate heat, apply 1 tsp dal paste and put them in hot oil to fry while keeping the dal paste side down
4. Fry from both the sides till golden brown
5. Prepare all the puris in the same fashion
6. Serve hot
DO’s & DON’Ts
1. Keep dal paste little thick and coarse to give a crunchy taste
2. Thinner paste would not stick to the puri and while frying it can cause problem
3. Puris can be de-shaped if the dough is soft rather knead a hard dough
4. Use punjabi atta or medium wheat flour which has strength to hold dal paste
5. Although these puris doesn’t need any accompaniment but taste better along with fresh mint coriander chatni
Music courtesy : Bensound adventure
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