Chunni Ki Puri (Moong Dal & Besan Fried Puri) Recipe
Chunni Ki Puri is a popular North Indian snack that combines the rich flavors of moong dal (yellow split lentils) and gram flour (besan). These crispy, golden-fried puris are soft on the inside, slightly crunchy on the outside, and are typically served as part of a hearty meal with curries or raita. This recipe features a simple preparation process, making it an ideal choice for a satisfying lunch or snack. Paired with side dishes like Jodhpuri Aloo or Rawal Pindi Style Chole, and complemented with refreshing Boondi Raita, this dish offers a balanced and flavorful meal. Let’s dive into the step-by-step instructions to make this traditional delight.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1/4 cup |
| Gram Flour (Besan) | 1/2 cup |
| Whole Wheat Flour | 2 cups |
| Salt | To taste |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sunflower Oil (for dough) | 1 tablespoon |
| Sunflower Oil (for frying) | As required |
Nutritional Information
(per serving, approximate)
| Nutrient | Value |
|---|---|
| Calories | 230 kcal |
| Carbohydrates | 30g |
| Protein | 7g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 180 mg |
Preparation Time
| Prep Time | Cooking Time | Total Time |
|---|---|---|
| 15 minutes | 15 minutes | 30 minutes |
Serving
| Servings | Cuisine | Course | Diet |
|---|---|---|---|
| 3 | North Indian Recipes | Lunch | Vegetarian |
Instructions
1. Preparing the Moong Dal:
- Begin by washing and soaking the yellow moong dal in water for about 20 minutes. This softens the dal and helps it cook faster.
- In a pressure cooker, add the soaked moong dal along with 1/2 cup of water. Pressure cook for 2 whistles, then turn off the heat. Allow the pressure to release naturally before opening the cooker.
- Once the pressure has been released, mash the cooked dal with a whisk or churner until smooth. Let it cool. There should be very little water left in the dal, which you can use to adjust the consistency of the dough later.
2. Making the Dough:
- In a large mixing bowl, combine the whole wheat flour, besan (gram flour), salt, and asafoetida (hing).
- Add the cooled mashed moong dal to the flour mixture. If necessary, add a little water to help bind the ingredients into a firm dough.
- Add 1 tablespoon of sunflower oil to the dough and knead it until smooth and pliable. The oil helps to make the puris soft yet crisp when fried.
- Once kneaded, cover the dough with a muslin cloth and let it rest for about 10 minutes.
3. Frying the Puris:
- Heat a sufficient amount of sunflower oil in a heavy-bottomed pan for deep frying. The oil should be hot enough for the puris to puff up when added but not smoking.
- Divide the dough into small equal-sized portions. Roll each portion into a ball.
- Dust a clean surface with a little whole wheat flour. Take one dough ball at a time and flatten it with a rolling pin. Roll the dough into a circle, approximately 2.5 to 3 inches in diameter. Be gentle while rolling to prevent the dough from tearing.
- Once the oil is hot, gently slide the rolled puri into the pan. Using a slotted spoon, press down gently on the puri, while continuously spooning hot oil over the top to help it puff up.
- When the puri puffs up, turn it over and fry the other side until golden brown and crispy. This should take about 1-2 minutes on each side.
- Remove the puris from the oil and drain them on a kitchen towel to absorb excess oil.
4. Serving:
- Serve the Chunni Ki Puri hot, paired with a side of Jodhpuri Aloo or Rawal Pindi Style Chole for a delightful North Indian meal. You can also serve it with a refreshing Boondi Raita to balance out the flavors.
- Enjoy your crispy, golden Chunni Ki Puri with family and friends!
Tips & Variations
- For extra crispiness: You can add a pinch of baking soda to the dough. This helps in making the puris even more puffed and crispy.
- Use of spices: If you like your puris to have more flavor, you can add a pinch of carom seeds (ajwain) or cumin seeds to the dough.
- Make ahead: The dough can be prepared in advance and stored in the refrigerator for up to 2 days. Just make sure to cover it properly to prevent it from drying out.
Conclusion
Chunni Ki Puri is a delightful, crispy, and flavorful dish from North India that is easy to make and absolutely delicious. The combination of moong dal and besan adds a wonderful depth of flavor, while the fried puris offer the perfect texture. Whether enjoyed as a snack or part of a larger meal, these puris are sure to be a hit at the dinner table. Try this recipe today and experience the true essence of North Indian comfort food!
