Directions
Moong Dal Masala Puri, Aloo Sabji
Ingredients
For Poori Dough (700 gms, 17 poori/40 gms each)
Moong Dal, skinless (मूंग दल धुली) – ½ cup
Peppercorn (काली मिर्च) – 10 nos
Fennel seeds (सौंफ) – 1 tbsp
Cumin (जीरा) – 1 tsp
Green chilli, chopped (हरि मिर्च) – 2 nos
Ginger, chopped (अदरक) – 2 tsp
Turmeric (हल्दी) – ½ tsp
Asafoetida (हींग) – ¾ tsp
Coriander powder (धनिया पाउडर) – 1 tbsp
Red chilli powder (लाल मिर्च पाउडर) – ½ tsp
Chaat masala (चाट मसाला) – 1 tsp
Kasuri methi powder (कसूरी मेथी पाउडर) – ¾ tsp
Water (पानी) – ¾ cup (approx)
Whole wheat flour (आटा) – 2 cups
Salt (नमक) – 1½ tsp (approx)
Semolina (सूजी) – 2-3 tbsp
Oil (तेल) – a dash
For Aloo Bhaji
Oil (तेल) – 5-6 tbsp
Asafoetida (हींग) – ¾ tsp
Bay leaf (तेज पत्ता) – 1 no
Cumin (जीरा) – 2 tsp
Cloves (लौंग) – 3-4nos
Green chilli, chopped (हरि मिर्च) – 2 nos
Ginger, chopped (अदरक) – 1 tbsp
Gram flour (बेसन) – 1 tbsp
Turmeric (हल्दी) – 1 tsp
Chilli powder (लाल मिर्च पाउडर) – 1½ tsp
Fresh Tomato puree (ताज़े टमाटर की प्यूरी) – 1 cup (using 2-3 nos large tomato)
Salt (नमक) – to taste
Black salt (काला नमक) – ¾ tsp
Amchur (अमचूर) – 1½ tsp
Coriander powder (धनिया पाउडर) – 1 tbsp
Boiled potato, large (उबला आलू) – 4 nos
Water (पानी) – 3 cups
Garam masala (गर्म मसाला) – ½ tsp
Pepper powder (काली मिर्च पाउडर) – ½ tsp
Kasoori methi powder (कसूरी मेथी) – ½ tsp
Coriander, chopped (ताज़ा धनिया) – a handful
Steps
|
1
Done
|
First, strain the soaked moong dal that has been soaked overnight and transfer it to a grinder. Add peppercorns, fennel seeds, cumin seeds, green chilies, ginger, turmeric, asafoetida, coriander powder, red chili powder, chaat masala, kasuri methi powder, and some water. Grind the mixture until it becomes a smooth paste. |
|
2
Done
|
Next, take a large plate and add dry flour, salt, the moong dal paste, and fine semolina. Knead the mixture into a tight dough, adding water if it feels too dry. Coat the dough with oil and let it rest. After resting, grease a rolling pin and a flat surface with oil. Divide the dough into portions according to your desired poori size. Shape each portion into a round ball and roll it out using the rolling pin. Fry the rolled pooris in hot oil and take them out when they puff up. Your moong dal poori is ready! |
|
3
Done
|
Now for the sabji: In a kadhai (wok), heat some oil and temper it with asafoetida, bay leaves, cumin seeds, cloves, green chilies, and chopped ginger. Cook on low heat for a few minutes. Then, add turmeric, red chili powder, tomato puree, salt, black salt, and amchur (if the tomatoes aren’t tangy enough). |
|
4
Done
|
When the oil begins to separate from the tomato puree, add crushed boiled potatoes along with coriander powder. Once the potatoes have a nice color, add some water. When it starts boiling, add garam masala, black pepper powder, kasuri methi powder, and freshly chopped coriander. Your aloo sabji is ready! |
