How To Make Moong Dal Puri
Ingredients :
1/2 Cup spllit skinless green gram (Dhuli moong dal), soaked
1 12 Cups Whole Wheat Flour (Atta)
1 Teaspoon Ginger Paste
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Coriander Powder
1/4 Teaspoon Cumin Powder
1/4 Teaspoon Garam Masala Powder
Salt to taste
Oil for deep frying
1 12 Cups Whole Wheat Flour (Atta)
1 Teaspoon Ginger Paste
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Coriander Powder
1/4 Teaspoon Cumin Powder
1/4 Teaspoon Garam Masala Powder
Salt to taste
Oil for deep frying
Method :
1) Drai and coarsely grind the moong Dal.
2) Heat two tablespoon oil in a non stick pan. Add ginger paste and saute for half a minute on medium heat. Add chilli powder,coriander powder,cumin powder and garam masala powder and saute for half a minute.
3) Add salt and ground moong dal and saute for three to four minutes. Set aside to cool.
4) Take whole wheat flour ihn a deep bowl. Add salt and sufficent water and knead into a soft dough. Cover with a damp cloth and rest the dough for fifteen minutes.
5) Divide both the dough and the stuffing into eight portions each. Take one porrtion of dough in your plam, spread it slightly, place a portion of stuffing and gather in the edges and roll into a ball. Roll out into a purl of three inch diameter. Simillarly make the rest of the puris.
6) Heat sufficient oil in a Kadai and deep fry the puris, one by one, till lightly browned. Drain on absorbent paper. Serve hot.
All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.
2) Heat two tablespoon oil in a non stick pan. Add ginger paste and saute for half a minute on medium heat. Add chilli powder,coriander powder,cumin powder and garam masala powder and saute for half a minute.
3) Add salt and ground moong dal and saute for three to four minutes. Set aside to cool.
4) Take whole wheat flour ihn a deep bowl. Add salt and sufficent water and knead into a soft dough. Cover with a damp cloth and rest the dough for fifteen minutes.
5) Divide both the dough and the stuffing into eight portions each. Take one porrtion of dough in your plam, spread it slightly, place a portion of stuffing and gather in the edges and roll into a ball. Roll out into a purl of three inch diameter. Simillarly make the rest of the puris.
6) Heat sufficient oil in a Kadai and deep fry the puris, one by one, till lightly browned. Drain on absorbent paper. Serve hot.
All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.
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