Green Moong Dal Ki Stuffed Poori


Deep-fried pooris keep a special place in Indian cuisine. Whenever there are special occasions,  pooris are a must to cook. There are communities in India that add plain pooris to their day-to-day menu. Their meals with pooris are called Pakki Rasoi
There is an endless variety to prepare pooris across 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 amchur are added to the cooked dal. This tangy-spicy dal is stuffed into whole wheat atta dough to make yummy pooris. These pooris can be had for breakfast, brunch, or lunch with plain curd or raitas.

Course – Breakfast/Brunch/ Lunch

Cuisine – Indian

 Prep Time – 5 minutes

 Cook Time – 20 Min

 Total Time – 25 min

 Yield – 6 Servings

 Author – Bharti Dhawan

Ingredients for stuffed Poories

1- Whole wheat atta dough (tightly Kneaded)
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
9- Some atta/flour is required for dusting
10- sufficient oil for deep frying
Preparation For Poories
Add all the powdered spices, whole spices, herbs, chopped onions, and salt to the cooked dal to make stuffing for pooris
Instruction 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 cooked sookhi  moong dal on it
2- Cover the disk and make a ball again. Spread with a rolling pin and add to hot oil in the kadahi
3- Deep fry it until golden and crisp both sides
4- Make all the pooris just like this. Serve these tasty pooris with plain curd or raita