I do not think Puri/Poori needs any introduction from my side 🙂 ; nonetheless, for all my global friends, Puri is a deep fried Indian bread made up of whole wheat flour. Puri is almost an essential part of every special Indian occasion. We Indians irrespective of our states, regions, religion, shape and size love to devour these Indian breads in many combinations – Chhole-Puri, Chana-Puri, Halwa-Puri, Puri-Aloo ki Subzi, and the list can simply go on 🙂 However I am not covering any of these today but sharing something unique – Moong Dal Puri, which as the name suggests is Puri made from Moong daal (yellow split lentil). I recently prepared it for the first time on Shitla Astami (a day marked in respect to goddess Shitla Mata), and it was an instant superhit. The credit for the recipe goes to my darling Mumma as she introduced it to me recently. Moong Dal Puri is a crispy and spicy puri which can be enjoyed equally as a main bread item or as a standalone snack.
The ingredients for making Moong Dal ki Puri are :
1. Moong dal (Yellow split lentil) : 1 cup
2. Whole Wheat Flour : 1.5 cup
3. Chickpea Flour/ Gramflour (Besan) : 1 Tbsp
4. Red Chilli Powder : 1 tsp
5. Turmeric Powder (Haldi) : 1/8 tsp
6. Coriander Powder (Dhaniya) : 1/2 tsp
7. Dried Fenugreek Leaves (Kasuri Methi) : 2 tsp
8. Dried Mango Powder (Amchur) : 1/4 tsp
9. Garam masala : 1/2 tsp
10. Roasted Cumin Powder (Bhuna jeera powder) : 1/2 tsp
11. Salt : to taste
12. Oil : 1 Tbsp + for deep frying
Wash, rinse and soak the Moong daal in enough water (warm) for 1-2 hours. Post this, drain out the water and put the daal in a big bowl. Now add all the ingredients (listed above) into it and make a firm dough. Note that there is no need to add water.
Grease this dough with some oil and, pinch out lemon size balls from this dough. You will get around 23-25 balls with this recipe; grease all the balls with some oil.
Take one dough ball, roll out into a thin small circle (about 3 inch diameter).
Heat oil in a wok (kadai). When the oil is sufficiently hot, put the raw puri into the oil and deep fry on medium flame till the puri becomes golden brown from both sides.
Your crispy, yummy Moong Daal Puri is ready to be devoured! You can enjoy these crispy, spicy puris on its own and/or with yogurt/chutney/tea/coffee.
You can also store these crispy puris upto 7-8 days for a later consumption.
Insider Tips / Finer Points :
- You may adjust spices as per your taste buds.
- You may also add rice flour for more crispiness.
- To check that the oil is sufficient hot, put a small piece of dough into the oil; if it comes up quickly to the top then the oil is ready to fry the puris.
- Make sure you roll out thin puris otherwise they will not be crispy.
- Don’t fry them too long otherwise it will taste bitter.