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    Home » Recipes » Indian Breads

    Methi Moong Dal Masala Puri Recipe | Moong Dal Puri

    Published: Feb 5, 2016 || Last updated: Jun 11, 2020 by Farrukh Aziz

    8333 shares
    Jump to Recipe

    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 moong dal masala puri recipe, moong dal puri recipe, moong dal poori

    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

    methi moong dal masala puri recipe, moong dal puri recipe, moong dal poori
    4.67 from 6 votes
    Print

    Masala Puri Recipe

    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 with goodness of methi or fresh fenugreek and moong dal yellow lentil.
    Course Breakfast, Main Course
    Cuisine Indian, Vegan
    Prep Time 15 minutes
    Cook Time 15 minutes
    Resting Time 20 minutes
    Total Time 30 minutes
    Servings 10 servings
    Calories 221kcal
    Author Farrukh Aziz

    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
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    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

    Calories: 221kcal | Carbohydrates: 43g | Protein: 10g | Fat: 1g | Sodium: 13mg | Potassium: 160mg | Fiber: 6g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 2.3mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

    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.

    methi moong dal masala puri recipe, moong dal puri recipe, moong dal poori

    « Arbi Masala Curry (Arbi Ka Salan)
    Lahsuni Methi Ka Raita (Garlic and Fenugreek Leaves in Yogurt) »

    Reader Interactions

    Comments

    1. Divya

      April 29, 2021 at 4:01 am

      5 stars
      Is this made from green moong dhal or yellow moong dhal split....

      Reply
      • Farrukh Aziz

        April 30, 2021 at 3:40 pm

        Hi Divya,
        I have used yellow split moong dal for this recipe.

        Reply
    2. Nandini

      April 09, 2020 at 10:33 pm

      Can the same dough be used to make parathas instead of frying as puris?

      Reply
      • Farrukh Aziz

        April 10, 2020 at 6:10 am

        Hi Nandini,
        Yes you can 🙂

        Reply
    3. rose

      June 17, 2019 at 4:41 pm

      I would love to try out this recipe. Is there no oil added to the dough mixture?

      Reply
      • Farrukh Aziz

        June 19, 2019 at 9:49 am

        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 🙂

        Reply
    4. Zeenat Rais

      February 20, 2019 at 5:38 am

      I tried tthese and were amazing... thank u so much

      Reply
    5. Vinaya Kamath

      September 25, 2018 at 7:02 am

      5 stars
      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.

      Reply
      • Farrukh Aziz

        September 25, 2018 at 7:03 am

        Thank you so much Vinaya for your lovely feedback 🙂

        Regards
        Farrukh

        Reply
    6. Sreelatha@ Framed Recipes

      February 05, 2016 at 6:52 pm

      Such a gorgeous capture Farrukh. I like to make fried items as healthy as possible, and this poori fits the bill.

      Reply
    7. Ami@NaiveCookCooks

      February 05, 2016 at 6:02 pm

      Your pictures always leave me hungry!!

      Reply
      • Farrukh Aziz

        February 05, 2016 at 6:14 pm

        Ami - I wish I could have fed you this poori right away 🙂

        Reply
    8. Jyothi@currytrail.in

      February 05, 2016 at 4:46 pm

      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.. 😛

      Reply
      • Farrukh

        February 05, 2016 at 6:19 pm

        Jyothi - You take all my pooris but please spare the tawa and kadai ????????

        Reply
    9. Manprit

      February 05, 2016 at 3:58 pm

      Very nice dish. Delicious.

      Reply
      • Farrukh Aziz

        February 05, 2016 at 4:27 pm

        Thank you Manprit 🙂

        Reply
    10. Melinda

      February 05, 2016 at 3:05 pm

      Woooow delectable & healthy to with unique recipe

      Reply
      • Farrukh Aziz

        February 05, 2016 at 4:27 pm

        Thanks Melinda 🙂 <3

        Reply

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