I love starting Sunday mornings with some heavy brunch and usually my family prefers having some Poori Masala. I tried some Moong dal pooris today which is mainly made with yellow lentil and whole wheat flour. Poori is an Indian Flat bread and there is something about fluffed pooris that it is so irresistible. I’m going to enjoy my rest of the day being lazy and spending time with my family and wish you all a Happy Sunday!!!
Wheat flour – 3 cups
Moong dhuli / yellow lentil / pasiparappu – 1 cup
Besan/Gram flour – 1 tbsp
Green Chili – 1
Turmeric powder – 1/2 tsp
Ajwain/Carom seeds – 1 tsp
Salt to taste
Vegetable Oil for deep frying ( I used Sunflower oil)
1) Wash and Soak lentil for 2-3 hours. Drain the water and grind it with green chilly to make a paste. Add minimum required water to make a smooth paste.
2) Add wheat flour, lentil paste, besan, turmeric powder, salt, carom seeds, 1 tbsp oil in a mixing bowl and knead it nicely by adding little by little water ( Approx 1 cup) to make smooth dough.
5) Heat oil in a frying pan.
6) To check if the oil is warm, drop a small piece of dough into the oil. If it comes on top immediately, the oil is warm for frying.
7) Keep the flame on medium level and slide the raw poori into the oil carefully. You have to keep regulating the flame to make sure oil doesn’t get too hot.
8) Press down lightly on the pooris as it fries to help it puff up.
9) Once pooris turn golden brown, put them on a strainer or a paper tissue to drain excess oil.