Methi Moong Dal Masala Puri Recipe | Moong Dal Puri

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

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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

Keyword Masala Puri Recipe, Moong Dal Poori

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

to prepare masala moong dal puri recipe

• 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
• 3/4 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

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.

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

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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.