Thursday, 30 July 2015

Moong Dal Puri

Moong Dal Puri
For Dough
Wheat Flour – 2 cup
Oil – 1 tsp
Salt to taste
For stuffing
Moong Dal (without skin) – 1/2 cup
Oil – 2 tbsp
Cumin seeds – 1/2 tsp
Coriander powder – 1/2 tsp
Chat Masala – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Salt to taste
Oil for frying

Wash and soak moong dal in enough water for 4-5 hours. Drain the moong dal. Heat oil in a pan. Add cumin seeds and let them crackle. Add the drained moong dal and saute for 3-4 minutes. Add coriander powder, red chilli powder, chat masala and little salt. Mix well and slightly crush the dal with the back of a stirring spoon. Cook till masala become dry. Remove from the heat and let it cool. Mix flour with a little salt. Add oil and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Heat oil in a kadai for frying. Divide the dough into lemon sized balls. Take a ball and roll it into a circle. Put some prepared mixture in the center. Join all the edges of the dough (rolled puri) to seal mixture in the center and press with your palm. Roll it again like a puri (about 4-5 inches in diameter) using little flour for dusting. Deep fry the puri in kadai till golden brown and crisp. Drain and place the puri on an absorbent paper to remove excess oil. Prepare remaining puris in the same way. Serve hot with pickle, raita or sabji.

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