Methi Moong Dal Masala Puri Recipe or Moong Dal Puri Recipe - is a tasty, crisp and one of the healthy Indian breakfast recipes. An irresistible twist to regular masala poori recipe with goodness of methi or fenugreek and moong dal yellow lentil. Yes, these puris are made of moong dal, methi ( fresh fenugreek leaves) and spicy tangy seasonings. This masala methi moong dal puri is a great way to introduce veggies and lentils to your kids meal as most of them are fussy eaters. Here is how to make methi moong dal masala puri recipe at home.
Moong Dal Puri
Methi or fresh fenugreek 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. This masala puri recipe pair up very well with any vegetarian or non-vegetarian curries like Chicken Kali Mirch, Kadhai paneer, Dubki wale Aloo. They taste super amazing with any chutneys or pickle too. It's a wholesome meal in itself.
Methi moong dal puri is perfect as a winter morning breakfast recipes or weekend brunch. It even goes very well as snacks recipe 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 recipe.
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Methi Masala Moong Dal Puri Recipe
Masala Puri Recipe
Ingredients
- 1 cup moong dal (split and husked green lentil, soaked for 3-4 hours)
- 3.5 cups whole wheat flour
- 1.5 cup fenugreek leaves ((methi) finely chopped)
- 1 teaspoon green chilies (coarsely crushed)
- 2 teaspoon ginger (grated)
- 1 teaspoon red chili powder
- ¾ teaspoon turmeric powder
- 1.5 teaspoon carom seeds ((ajwain))
- 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
Instructions
- To start with, first, grind the soaked moong dal into a fine paste without using any water
- Then, 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. Then, cover the dough with damp kitchen towel and keep it aside for 15-20 minutes.
- After resting the dough, give it one good knead. Then, 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, until heated well
- Then, 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 masala puri 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 methi moong dal masala puri hot and crisp with any vegetable curry of your choice.
Nutrition
How to make methi moong dal masala puri recipe
To start with, first, grind the soaked moong dal into a fine paste without using any water
Then, 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. Then, cover the dough with damp kitchen towel and keep it aside for 15-20 minutes.
After resting the dough, give it one good knead. Then, 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, until heated well
Then, 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 masala puri 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 methi moong dal masala puri hot and crisp with any vegetable curry of your choice.
Divya
Is this made from green moong dhal or yellow moong dhal split....
Farrukh Aziz
Hi Divya,
I have used yellow split moong dal for this recipe.
Nandini
Can the same dough be used to make parathas instead of frying as puris?
Farrukh Aziz
Hi Nandini,
Yes you can 🙂
rose
I would love to try out this recipe. Is there no oil added to the dough mixture?
Farrukh Aziz
Hello Rose,
No, I have not added oil in dough mixture, but if you wish to you can add couple of teaspoons of it and proceed 🙂
Zeenat Rais
I tried tthese and were amazing... thank u so much
Vinaya Kamath
I have tried this masala puri recipe so many times Farrukh, it has become my family favourite. Thank you very much, you really have a beautiful blog.
Farrukh Aziz
Thank you so much Vinaya for your lovely feedback 🙂
Regards
Farrukh
Sreelatha@ Framed Recipes
Such a gorgeous capture Farrukh. I like to make fried items as healthy as possible, and this poori fits the bill.
Ami@NaiveCookCooks
Your pictures always leave me hungry!!
Farrukh Aziz
Ami - I wish I could have fed you this poori right away 🙂
Jyothi@currytrail.in
i'm trying to keep away from fried stuff Farrukh and you are tempting me enough to eat it.. 😀 gorgeous puri and yes i'm eyeing on those tawa and kadai.. 😛
Farrukh
Jyothi - You take all my pooris but please spare the tawa and kadai ????????
Manprit
Very nice dish. Delicious.
Farrukh Aziz
Thank you Manprit 🙂
Melinda
Woooow delectable & healthy to with unique recipe
Farrukh Aziz
Thanks Melinda 🙂 <3