I love starting mornings with some heavy brunch especially over a weekend 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.
Check out the video to make Moong Dal Poori:
Pinch the dough and make small balls.
Heat Oil and deep fry poori.
Moong Dal Poori Recipe
- Wheat flour - 2 cups
- Moong dhuli / yellow lentil / pasiparappu - 1/4 cup
- Semolina/rava/sooji - 1 tbsp
- Turmeric powder - 1/4 tsp
- Kasuri Methi - 1 tbsp
- Red chilli powder - 1 tsp
- Salt to Taste
- Vegetable Oil for deep frying ( I used Idhayam mantra Groundnut Oil)
Clean and Soak lentil for 2 hours. Drain the water and grind it to make a paste. Add minimum required water to make a smooth paste.
Add wheat flour, lentil paste, semolina, turmeric powder, salt, kasuri methi, red chilli powder in a mixing bowl and knead it nicely by adding little by little water.
Now add 1 tbsp oil and knead again. Set aside for 15 minutes.
Now make small balls of it and flatten it with a rolling pin in a round shape.
You can use dry flour to roll the dough smoothly but use only minimum dry flour while rolling the dough.
Heat oil in a frying pan. 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.
Slide the raw poori into the oil carefully. You have to keep regulating the flame to make sure oil doesn't get too hot. Press down lightly on the pooris as it fries to help it puff up.
Once pooris turn golden brown, put them on a strainer or a paper tissue to drain excess oil.