Methi Moong Masala Puri

Methi Moong Masala Puri is a delicious crisp puri loaded with yumminess and nutrition.Yes, these puris are made of healthy moong dal, methi ( fresh fenugreek leaves) and spicy tangy seasonings.Methi Moong Masala Puri is a great way to introduce veggies and lentils to your kids meal as most of them are fussy eaters and methi along with moong provide good nutrition to the kids as it is loaded with iron, vitamins, minerals and proteins. When making for kids, spiciness can be adjusted accordingly. These puris pair up very well with any vegetarian or non-vegetarian curries like Kadhai Chicken, Kadhai paneer, Dubki wale Aloo, Keema Matar, Tindora Masala, Vegetable Jalfrezi. They taste super amazing with any chutneys or pickle too. It’s a wholesome meal in itself.
Methi Moong Masala Puris are perfect for winter morning breakfasts or weekend brunch and even for chai time ( evening tea).Puri dough can be made ahead and stored in a refrigerator, so it makes an ideal bread menu for any parties or festivals. Here is how I did this yummy crisp methi moong masala puri..

Methi Ki poori

Methi Moong Masala Puri

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

Moong dal poori

Methi Moong Masala Puri

First of all, 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 puris 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 puris 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 puris.
Serve them hot and crisp with any vegetable curry of your choice.

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