MOONGAN JI MASALA PURI

Green gram deep fried unleavened Bread
(by Jaya Gajria Bhatia)

Ingredients
1/2 tsp each of haldi, dhana jeera, whole jeera
salt to taste
1 tbs of ghee (as mon)
1/2 tbsp of dahi
Moong (Ufra / Gutyia) – 1 cup1/2 tsp each of haldi, dhana jeera, whole jeera
salt to taste
1 tbs of ghee (as mon)
1/2 tbsp of dahi

Mix mung and atta and ghee very well till moisture from mung is absorbed by atta.
Now add all other ingredients and mix well. Now knead the atta (dough) by adding very little water at a time. Knead till the dough is of good consistency to roll out the usual puris.

Fry the puris and serve hot with masala chai, dahi, green chutney.
Whole wheat flour – 3 cups
Turmeric powder – ½ tsp.
Cumin seeds – ½ tsp.
Coriander-cumin powder – ½ tsp.
Green chillies – 2 nos.
Ginger – ¼” piece
Fresh Coriander leaves – 2 tblsp.
Fresh mint leaves – 1 tblsp.
Ghee – 1 tblsp.
Curd – ½ tblsp.
Salt – to taste
Oil – for frying

Method
1. In a paat, mix the moong, whole wheat flour and ghee till the moisture from the moong is absorbed by the flour.
2. Chop the green chillies, ginger, coriander and mint leaves finely.
3. Add chopped green chillies, ginger, cumin seeds, coriander-cumin powder, turmeric powder, chopped coriander & mint leaves, curd and salt to the moong flour mixture.
4. Mix well and knead to make semi-soft dough by adding very little water at a time.
5. Divide the dough into 6 equal portions.
6. Flatten each portion and with a rolling pin, roll out each portion into a 5 – inch pan-cake, using a little wheat flour to do so.
7. Heat the oil for frying on a medium flame. When hot, add Puris (one at a time) and with a kanch (perforated frying spoon), lightly press down the Puris in the kadai, doing this will puff up the Puris. The Puris will puff up only when the oil is quite hot.
8. Remove and drain off excess oil.

To serve
Mungan ji Masala Puri is a very versatile item and can be eaten for breakfast, lunch or dinner. It can be accompanied with Masala Tea, Curd or Dharan ji Chutney.