Green Moong Dal Ki Stuffed Poori



Deep fried pooris keep a special place in the Indian cuisine. Whenever there are special occasions,  pooris are a must to cook. In fact, there are communities in India which add plain pooris in their day to day menu. Their meals with pooris are called Pakki Rasoi
There is an endless variety to prepare pooris across the extent of our country. Bedmi pooris, methi pooris, bathua poori, even beetroot poori, urad dal poori and so on. All the variations are eaten fondly with chana/chole dishes and aloo ki sabji. They also go well with any raita or plain curd
Today I’m going to share a unique variety of pooris. This is moong dal ki stuffed pooris. This recipe has two parts For this pooris, I have cooked whole moong dal first adding various spices and then onion, coriander leaves and aamchur are added to cooked dal. This tangy-spicy dal is stuffed into whole wheat atta dough to make yummy pooris. These pooris can be had in breakfast, brunch or lunch with plain curd or raitas.


Course – Breakfast/Brunch/ Lunch

Cuisine – Indian

 Prep Time – 5 hrs or overnight for soaking dal

 Cook Time – 40 Min

 Total Time – 5 hrs 40 Min

 Yield – 6 Servings

 Author – Bharti Dhawan

 Ingredients For Sookhi Moong Dal

1- Whole moong dal (washed and soaked overnight)  – 1 cup
2- Water – 3 cups
3- Oil – 1 tbsp
4- Salt – 2 TSP
5- Red chilly powder – 2 tsp
6- Garam masala powder – 2 tsp
7- Dry coriander powder – 2 tsp
8- Heeng/Asofotida powder – 1 tsp
9- Cumin seeds – 1 tsp
Ingredients for stuffed Poories
1- Whole wheat atta dough (tightly Kneaded)
2- Sookhi moong dal(cooked)  – 1 cup
3- Chopped onions – 1/4 cup
4- Chopped fresh coriander – 1/4cup
5- Aamchur/dry mango powder – 2 tsp
6- Red chilly powder – 1 tsp or to taste
7- Cumin seeds – 1 tsp
8- Chopped green chillies – 2 tsp

  Instructions For Sookhi Moong Dal

1- Heat oil and add cumin seeds/jeera and let them crackle. Add heeng powder followed by haldi powder and dry coriander powder
2- When both the spices are cooked for a while add soaked moong dal and stir well
Add water at this stage followed by salt, aamchur and red chilly powder
3- Bring it to 1 boil at the full flame and then at low flame with the lid on for 15 minutes or until all the moisture is gone. Let the dal cook undisturbed otherwise, it will become mushy. This dal should have a texture
4- Switch off the flame and let it cool completely. Add chopped coriander, onion, red chilly powder and aamchur powder to it and mix well. The dal is ready to stuff into pooris
Method for Pooris
1- Make medium sized balls out of dough and spread a little with a rolling pin(belan)
Dust some flour and put 2 tsp of sookhi  moong dal on it
2- Cover the disk and make a ball again. Spread with rolling pin and add to hot oil in the kadahi
3- Deep fry it until golden and crisp
4- Make all the pooris just like this. Serve these tasty pooris with plain curd or raita