Moong Methi Masala Poori

40 minutes
Moong Methi Masala Poori Recipe - Ranveer Brar


  • 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


  • 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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