Moong methi masala poori is a delicious crispy flatbread, made by deep frying dough made of wheat flour, moong dal (yellow lentils) and methi (fenugreek leaves).
Poori is a popular snack enjoyed all across the Indian subcontinent. It is eaten for breakfast and on special occasions in many parts of the country. The aroma of freshly fried, crispy & puffy pooris will surely make anyone’s mouth water.
This recipe for methi dal poori is a twist to the traditional plain poori, made by adding lentils, methi leaves and various spices to the dough. Not only is this version novel and tastier, but also more nutritious.
Main ingredients for moong methi masala poori
The poori is made with the following main ingredients –
- Whole wheat flour – this forms the base of the poori dough and provides binding to the rest of the ingredients
- Moong dal – also known as yellow lentils, moong dal is essentially split and skinned green gram. This provides a unique flavor and texture to the pooris and also adds some additional protein to the dish.
- Methi – known as fenugreek leaves in English, methi is a fresh green leafy vegetable with a slightly bitter taste. This bitterness complements the flavor of the poori and spices really well.
- Spices – a unique blend of spices takes this poori to a whole different level. I have added coarsely ground fennel seeds (saunf), coriander seeds (dhaniya), black peppercorn, ajwain (carom seeds) along with red chilli powder, turmeric powder and salt.
Some helpful tips for preparing moong methi masala pooris
This preparation method for this poori is almost similar to the plain poori, with just a few additional steps. Following are a few things to keep in mind –
- Grinding the moong dal – First you need to grind the moong dal into a smooth paste. You can either soak the moong dal for 2-3 hours and make a paste, or if you want to skip the soaking, you can steam / boil them for 15 mins before making the paste. Leftover dal also works well in this recipe.
- Use less water while grinding – only add the minimum amount of water to grind the dal, otherwise there might be too much water in the dough.
- Drain the methi – after washing the fenugreek leaves, make sure to drain and pat dry them to avoid making the dough too watery.
- Make a stiff dough – the dough for the pooris should be tight so that they do not absorb too much oil while frying.
- Fry in medium hot oil – make sure the oil is hot before adding the pooris, but not smoking.
Enhanced health benefits
Poori is generally not considered to be the best food for a healthy diet, due to it being deep fried. However, it can be consumed in moderation as part of an otherwise well balanced diet.
This recipe increases the nutritional value of plain poori by incorporating lentils & fenugreek. The moong dal added to this recipe is a great source of good quality proteins, fiber and fatty acids. Fenugreek or methi is well renowned for its health benefits and is a great source of dietary fiber, antioxidants and minerals like calcium, iron, magnesium etc.
Serving suggestions
These dal methi pooris go very well the classic combinations like aloo tamatar ki sabji, aloo gobi, chole, matar paneer etc. or with any other Indian curry.
You can also enjoy them with sweet accompaniments like aamras, rice kheer or atte ka halwa. The sweet side dishes complement the spicy & salty pooris very well.
To make moong methi masala poori at home follow the detailed step by step recipe with photos posted below.
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Suggested recipe collections :
Moong Methi Masala Poori Recipe | Methi Dal Poori
Recipe Info
Equipment
Ingredients For Moong Methi Masala Poori Recipe | Methi Dal Poori
- 2 Cups Whole Wheat Flour (Gehun ka Atta)
- 1/2 Cup Yellow Moong Dal (split & skinned green gram)
- 2 Cups Methi (Fenugreek Leaves)
- 1 Teaspoon Saunf (Fennel Seeds)
- 1 Teaspoon Coriander Seeds (Sabut Dhaniya)
- 1/2 Teaspoon Black Peppercorn (Sabut Kali Mirch)
- 1 Tablespoon Sooji (Rava / Semolina)
- 1/2 Teaspoon Ajwain (Carom Seeds)
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Salt or to taste
- 1 Cup Cooking Oil for frying
Step By Step Instructions for Moong Methi Masala Poori Recipe | Methi Dal Poori
- Thoroughly rinse the moong dal and add it to a pressure cooker along with 1 cup water.1/2 Cup Yellow Moong Dal (split & skinned green gram)
- Boil the dal till you get 1 whistle. Then grind it to a smooth paste. You can also soak moong dal for 2-3 hours and grind it directly.
- In a large mixing bowl, take some whole wheat flour and add sooji, ajwain, red chilli powder, turmeric powder and salt.2 Cups Whole Wheat Flour (Gehun ka Atta), 1 Tablespoon Sooji (Rava / Semolina), 1/2 Teaspoon Ajwain (Carom Seeds), 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Salt
- In a mortar and pestle, coarsely grind the whole spices like fennel seeds, coriander seeds and black peppercorns.1 Teaspoon Saunf (Fennel Seeds), 1 Teaspoon Coriander Seeds (Sabut Dhaniya), 1/2 Teaspoon Black Peppercorn (Sabut Kali Mirch)
- Then add the ground whole spices to the wheat flour as well.
- Add the paste prepared from the moong dal earlier to the bowl.
- Then add some chopped methi (fenugreek leaves).2 Cups Methi (Fenugreek Leaves)
- Mix all the ingredients and knead to make a stiff and tight dough. There will already be some water in the dal and methi leaves, so only add more water if still needed. Cover with a thin layer of oil to prevent it from drying.
- Make small round balls from the dough.
- Flatten them into round discs with a rolling pin. Brush a few drops of oil if the dough starts to stick.
- Add the poori in medium hot oil for frying.1 Cup Cooking Oil
- The poori will start to puff up.
- Then flip and fry from the other side, till both sides are golden brown and crispy.
- Moong methi masala poori is ready. Serve it hot with any curry of your choice.
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