Ingredients
- 1 cup moong dal (split green gram), soaked for 3-4 hours
- 1 cup, fenugreek leaves (methi) finely chopped
- 3 cups, whole wheat flour
- 1 tsp, green chilies, chopped
- 1 tsp, chili powder
- 1 tsp ajwain ( carom seeds)
- 1 tsp, ginger, grated
- ¼ tsp turmeric powder
- 1 tsp powdered sugar,
- 1 tsp lemon juice
- 1 tsp garam masala powder
- A pinch of asafoetida
- Salt to taste
- Water as required
- Oil for frying
Process
- 1. Grind the soaked moong dal into a fine paste without using any water.
- 2. In a large bowl, add all the other ingredients along with ground dal and knead into a smooth and medium stiff dough using very little water. Cover the dough with a damp kitchen towel and keep it aside for 15-20 minutes.
- 3. After resting the dough, knead well once more and divide the dough into small equal portions.
- 4. Heat oil for frying. Roll out the dough balls into puris.
- 5. Slide in the pooris and let fry till golden brown. Drain excess oil and serve hot with desired accompaniment.
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