Moong Dal Puri

INGREDIENTS:

Split green gram skinless (dhuli moong dal) - 1/2 cup

Whole wheat flour (atta) - 1 1/2 cups

Ginger paste - 1 teaspoon

Red chilli powder - 1 teaspoon

Coriander powder - 1/2 teaspoon

Cumin powder - 1/4 teaspoon

Garam masala powder - 1/4 teaspoon

Salt - to taste

Oil - 1 tablespoon + to deep fry

METHOD:

Drain and coarsely grind the moong dal. Heat two tablespoons oil in a pan. Add ginger paste and sauté for half a minute on medium heat. Add red chilli powder, coriander powder, cumin powder and garam masala powder and sauté for half a minute. Add salt and ground moong dal and sauté for three to four minutes. Set aside to cool. Take whole wheat flour in a deep bowl. Add salt, one tablespoon oil and sufficient water and knead into a soft dough. Cover with a damp cloth and rest the dough for fifteen minutes. Divide both the dough and the stuffing into eight portions each. Take one portion of dough in your palm, spread it slightly, place a portion of stuffing and gather in the edges and roll into a ball. Roll out into a puri of three inch diameter. Similarly make the rest of the puris. Heat sufficient oil in a kadai and deep fry the puris, one by one, till lightly browned. Drain and place them on an absorbent paper. Serve hot.