Moongan ji Masala Puri

Method

Tap a number to tick off a step.

1. 1

   In a paat (large flat dish used for mixing and kneading), combine the moong, whole wheat flour and ghee and mix until the flour has absorbed the moisture from the moong.

2. 2

   Chop the green chillies, ginger, coriander and mint finely.

3. 3

   Add the chopped ingredients, cumin seeds, coriander-cumin powder, turmeric, curd and salt to the moong-flour mixture.

4. 4

   Mix well and knead to a semi-soft dough, adding water in very small amounts at a time.

5. 5

   Divide the dough into 6 equal portions.

6. 6

   Flatten each portion and roll it with a rolling pin into a pancake about 5 inches across, dusting with a little wheat flour.

7. 7

   Heat the oil over a medium flame. When it is hot, slide in one puri at a time and press it gently with a kanch (perforated frying spoon) in the kadai (deep frying pan) so that it puffs up. Puris only puff when the oil is quite hot.

8. 8

   Lift out each puri and drain off the excess oil.