Now I am sure you will agree with me that rainy days just cry out for deep fried crispy treats! Not the healthiest reaction to a brief change in weather, I am sure, but the tastiest no doubt:) I been waiting to make these puris and here was the perfect opportunity!! I was delighted with the result. We had them with Tikhat Masoor Dal, dahi (plain yogurt), and my favourite homemade Hari Mirch ka Aachar (Green Chili Pickle)!
3 cups atta (whole wheat flour)
1/2 cup saboot moongdal (Mung Bean - Whole), soaked overnight
1/3 cup cilantro
1 green chili
1/2 tsp zeera (cumin seeds)
1/2 tsp haldi (turmeric)
Salt to taste
1 tsp oil
Canola Oil, as needed for deep frying
- Drain and wash the soaked moong dal. Puree with the cilantro, green chili, and cumin).
- In a large mixing bowl, sift together the atta, salt, and turmeric.
- Pour the prepared puree into the atta mix.
- Use just enough hot water to bring all ingredients together into a stiff dough.
- Knead one teaspoon oil into the dough - this will make it smooth and non-sticky.
- Cover the dough and set aside for about half an hour.
- Heat oil in a kadai (wok) until it reaches smoking point.
- Now reduce the heat to medium.
- Divide the dough into 1" size balls.
- Using a rolling pin, roll the dough out into a 3" circle.
- Immerse gently into the heated oil and fry on both sides.
- The puri will puff up and turn lightly golden.
- Drain onto a kitchen towel and serve immediately.
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