Always looking to try new dishes, I like to get tips and recipes from people I know. Recently a friend of mine mentioned that she made mung dal puri. I have heard of dal katchori(stuffed puri). I got the recipe from her and tried it out. I know it is fried stuff, but don't feel guilty, it has mung in it ;). It is crisp and aromatic and is very good to have for brunch on a cold weekend.
Ingredients:
1 Cup yellow mung dal, soaked for 2 hours and drained
1 Cup fenugreek leaves(methi)
3 Cups whole wheat flour
1 teaspoon green chili, coarsely crushed
2 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder(optional)
1 1/2 teaspoon ajwain(carom seeds)
1 teaspoon sugar
2 teaspoon lemon juice
1 teaspoon garam masala
a pinch asafotida
salt to taste
water to knead dough
oil to fry
Method:
1. Grind drained dal to paste in a mixer.
2. Take flour in a large bowl.
3. Add dal paste to the flour.
4. Mix remaining ingredients to the flour, except water and oil.
5. Mix everything and knead gently to make a soft dough. Add little water if needed. Cover and leave aside for 10 minutes.
6. Make small balls of the dough. using a rolling pin flatten the balls into small round puris.
7. Heat oil in a frying pan. When the oil is hot enough add one puri to the oil. Cook on both sides. Remove from oil and drain.
Serve hot with potato subji.
Notes: You can substitute fresh methi with kasoori methi(dried methi).
This puri can be taken for travel. It stays good for few days.
Ingredients:
1 Cup yellow mung dal, soaked for 2 hours and drained
1 Cup fenugreek leaves(methi)
3 Cups whole wheat flour
1 teaspoon green chili, coarsely crushed
2 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder(optional)
1 1/2 teaspoon ajwain(carom seeds)
1 teaspoon sugar
2 teaspoon lemon juice
1 teaspoon garam masala
a pinch asafotida
salt to taste
water to knead dough
oil to fry
Method:
1. Grind drained dal to paste in a mixer.
2. Take flour in a large bowl.
3. Add dal paste to the flour.
4. Mix remaining ingredients to the flour, except water and oil.
5. Mix everything and knead gently to make a soft dough. Add little water if needed. Cover and leave aside for 10 minutes.
6. Make small balls of the dough. using a rolling pin flatten the balls into small round puris.
7. Heat oil in a frying pan. When the oil is hot enough add one puri to the oil. Cook on both sides. Remove from oil and drain.
Serve hot with potato subji.
Notes: You can substitute fresh methi with kasoori methi(dried methi).
This puri can be taken for travel. It stays good for few days.
