Methi Moong Masala Poori

1 cup moong dal ( split and husked green lentil), soaked for 3-4 hours
1&1/2 cup, fenugreek leaves ( methi) finely chopped
3&1/2 cups, whole wheat flour
1 teaspoon, green chilies, coarsely crushed
1 teaspoon, chili powder
1&1/2 teaspoon ajwain ( carom seeds)
2 teaspoon, ginger, grated
3/4 teaspoon turmeric powder
1 teaspoon sugar,
2 teaspoon lemon juice
1 teaspoon garam masala powder
A pinch of heeng ( asafoetida)
Salt to taste
Water as required
Oil for frying

Method: Grind the soaked moong dal into a fine paste without using any water. In a large bowl, add all the ingredients along with ground dal and start kneading the dough. Adding very little water, knead smooth and medium stiff dough. Cover the dough with damp kitchen towel and keep it aside for 15-20 minutes. After resting the dough, give it one good knead and divide the dough into small equal sized balls depending upon the size of the pooris you prefer to make. Heat enough oil in a kadhai or deep pan. Take one ball, grease it little and roll it out into a puri. Once the oil is hot reduce the heat to medium, gently slide in the poori and with the back of the ladle slightly press it, it will puff up. Fry until golden and crisp from both the sides. Take them out and place them onto absorbent paper. Repeat the same for all the pooris. Serve them hot and crisp with any vegetable curry of your choice.

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