This popular deep-fried bread recipe made with mung dal paste and wheat flour. the recipe is very similar to the traditional poori’s which are made with either wheat flour or plain flour, but with the addition of lentils in it. it is one of the popular street food from northern India and is typically served as a breakfast or evening snack with a choice of spicy gravy curry or chutney. You can add this poori in your kids and husband lunch box also.
This recipe can be made with both wheat flour and plain flour but always I have used wheat flour from a health perspective. alternatively, but you can use both wheat and plain flour in a 1:1 ratio. Always deep fry single poori’s at a time and do not overcrowd with multiple poori’s. also.
video recipe of moong dal poori
Preparation time- 10 min
Cooking time- 10 min
Serve- 4 person
Cuisine- North Indian breakfast
Ingredients-
1 cup moong daal soaked (overnight)
2 cup wheat flour
½ tspn turmeric powder
½ tspn red chilli powder
2-3 garlic (optional)
2-3 green chilli
½ jeera
Salt to taste
Oil for frying
Dhaniya patti
Method-
Firstly, soak 1 cup moong dal for 2 hours.
Drain off the water and blend to a smooth paste adding garlic green chilli and jeera add little water.
Transfer the moong dal paste to a large bowl.
Further, add 2 cup wheat flour, and add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp kasuri methi and ½ tsp salt and one tspn oil.
Mix well combing all the spices well.
After that add water as required and knead to a tight dough.
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.
Drop the rolled dough into the hot oil.
Press until the poori puffs up and splash oil to puff up fully.
Flip over and fry until it turns golden brown.
Finally, take out the fry poori on plate and serve.
Serve with chutney or gravy wali aloo ki sabji.
my latest video recipe
