Ingredients with Measurements:
- 1 cup moong dal (split yellow lentils)
- 1 cup all-purpose flour
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Water as needed
- Oil for frying
Special Equipment Needed:
- Rolling pin
- Deep frying pan
Step-by-Step Instructions:
1. Rinse the moong dal in water and soak it for 2 hours.
2. Drain the water and grind the moong dal into a coarse paste.
3. In a mixing bowl, combine the moong dal paste, all-purpose flour, turmeric powder, cumin powder, coriander powder, red chili powder, and salt.
4. Mix well and gradually add water to form a smooth dough.
5. Cover the dough and let it rest for 30 minutes.
6. Divide the dough into small balls and roll them into thin circles.
7. Heat oil in a deep frying pan over medium heat.
8. Fry the puris in hot oil until they puff up and turn golden brown.
9. Remove the puris from the oil and place them on a paper towel to remove excess oil.
Time:
Preparation time: 2 hours (including soaking time)
Cooking time: 30 minutes
Temperature:
Medium heat for frying
Serving size:
This recipe makes approximately 15-20 puris.
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 16g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Green chili paste can be used instead of red chili powder.
- Ghee can be used instead of oil for frying.
Variations:
- Add chopped onions, ginger, and green chilies to the dough for added flavor.
- Stuff the puris with spiced mashed potatoes or paneer for a different twist.
Tips and Tricks:
- Make sure the dough is smooth and pliable for easy rolling.
- Add water gradually to avoid making the dough too sticky.
- Fry the puris in hot oil to ensure they puff up properly.
Storage Instructions:
Store the puris in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
Reheat the puris in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
Serve the puris on a platter with a side of chutney or pickle.
Garnishes:
Garnish the puris with chopped cilantro or mint leaves.
Pairings:
Serve the puris with aloo sabzi (potato curry) or chana masala (chickpea curry).
Suggested Side Dishes:
Serve the puris with raita (yogurt dip) or kachumber salad (cucumber and tomato salad).
Troubleshooting Advice:
- If the puris don't puff up, the oil may not be hot enough. Increase the heat and try again.
- If the puris are too oily, drain them on a paper towel for a few minutes before serving.
Food Safety Advice:
- Make sure the oil is hot enough before frying to avoid undercooked puris.
- Use clean utensils and surfaces to avoid contamination.
Food History:
Moong dal shor puri is a popular street food in India, especially in the northern regions.
Flavor Profiles:
Moong dal shor puri has a crispy texture with a savory and slightly spicy flavor.
Serving Suggestions:
Serve the puris as a snack or as a side dish with a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian