Moong Methi Masala Poori Recipe | Methi Dal Poori
Moong methi masala poori is a spicy, crispy, deep fried flatbread made with fenugreek leaves, moong dal & spices mixed with wheat flour dough.
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.
