Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, moong dal ki kurkuri poori. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Moong Dal Ki Kurkuri Poori is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Moong Dal Ki Kurkuri Poori is something which I have loved my whole life. They’re nice and they look wonderful.
She deep-fried them one at a time in a small kadhai and told me it's called Korma ki Poori. "Why is it called Korma ki Puri?". I asked. "What's the korma in this?". She replied, "In the earlier days, my mom used to bring whole moong dal from the market and grind it by hand in the stone grinding mill. मूंग दाल खस्ता कचौरी Moong Dal Khasta Kachori recipe
To get started with this particular recipe, we must prepare a few ingredients. You can have moong dal ki kurkuri poori using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Moong Dal Ki Kurkuri Poori:
- Prepare 1 cup Moong Dal
- Prepare 2 cups Whole Wheat Flour
- Make ready 2 tsp Red Chilli Powder
- Get 2 tsp Fennel Seeds Powder
- Make ready to taste Salt
- Get pinch Asafoetida
- Take 1 tbsp White and Black Sesame Seeds
- Get 1/4 cup Oil
- Make ready as needed Oil for Frying
Sabut moong ki dal is a staple dal in every Indian household. It is nutritious, healthy and goes well with most of the Indian side dishes. Hari moong ki dal is very simple and easy to make. It is perfect to go along with rice and roti.
Steps to make Moong Dal Ki Kurkuri Poori:
- Rinse the moong dal and let it drain completely. Grind the moong dal until coarse. Soak it in 1/2 cup water for 30 minutes or more. Strain it and reserve the water to use for kneading.
- In a large bowl mix all the ingredients ie. the ground and soaked and strained dal, wheat flour, red chilli powder, fennel seeds powder, salt, asafoetida and oil. Form into a semi firm dough. If needed, use the strained water, a few teaspoons at a time. Cover and keep for 10-20 minutes.
- Heat oil in a small kadhai on medium heat. Make small balls from the dough and roll out circles. You can decide on the diameter and thickness.
- Deep fry on both sides in hot oil until brown and crispy. Drain on kitchen towel.
- Note: The pooris will not puff up because of the coarseness of moong dal that creates tiny holes in the poori when rolling out.
- Enjoy these crunchy Moong Dal Poori with a hot cup of ginger-cardamom tea.
It can be served with any sabji like bhindi, gobhi or any paneer recipe too. How to make Moong Dal Kachori. Take maida in a big bowl, add salt and oil and mix well. Now add little water at a time and knead soft dough same as required Coarsely ground the soaked moong dal. When oil is sufficiently hot, add cumin seeds and saute for while.
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