Chunni Ki Puri (Moong Dal and Besan Fried Puri)
Description:
Chunni Ki Puri is a North Indian delicacy that brings a unique twist to the classic puri by incorporating yellow moong dal into the dough. The addition of moong dal not only makes the puris a bit healthier but also adds a heartier texture. With the goodness of protein-packed moong dal and the earthy taste of gram flour (besan), these puris are perfect for a wholesome meal. Traditionally served as part of a meal with spicy curries or raita, these crispy delights are a perfect choice for lunch or dinner.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1/4 cup (washed, soaked, and drained) |
| Gram Flour (Besan) | 1/2 cup |
| Whole Wheat Flour | 2 cups |
| Salt | To taste |
| Asafoetida (Hing) | 1/4 teaspoon |
| Oil (for dough) | 1 tablespoon |
| Oil (for deep frying) | As required |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Yield: 15-20 puris
Instructions:
-
Soaking and Cooking Moong Dal:
- Start by washing and soaking the yellow moong dal for about 20 minutes. This will help soften the dal for easier mashing.
- In a pressure cooker, add the soaked dal along with 1/2 cup of water and cook for 2 whistles. Once done, turn off the heat and let the pressure release naturally.
- After the pressure has released, mash the cooked dal using a whisk or churner. There should be very little water remaining, but you can keep this aside to add to the dough if necessary.
-
Preparing the Dough:
- In a large mixing bowl, combine the whole wheat flour, besan, salt, asafoetida (hing), and the mashed moong dal.
- If the mixture feels dry, gradually add a little water and knead until it forms a firm dough.
- Once the dough is smooth, drizzle a teaspoon of oil over it and knead for a few more minutes to make it soft and pliable.
- Cover the dough with a muslin cloth and set it aside for 15 minutes to rest.
-
Rolling and Frying the Puri:
- Heat a heavy-bottomed pan with oil, enough for deep frying the puris.
- Divide the dough into small, equal portions and roll them into smooth balls.
- Dust your work surface with whole wheat flour and gently flatten the dough balls with a rolling pin. Roll each ball into a small circle, about 2-1/2 to 3 inches in diameter.
-
Frying the Puri:
- Once the oil is hot, carefully slide the rolled puris into the oil.
- Using a slotted spoon, gently press the puri while it fries. This will help it puff up beautifully.
- Once the puri puffs up, flip it over and fry until golden brown and crispy on both sides.
- Remove the puri from the oil and drain excess oil by placing it on a kitchen towel.
-
Serving:
- Serve the freshly fried Chunni Ki Puri hot with your favorite curry or side dish, such as Jodhpuri Aloo or Rawal Pindi Style Chole.
- For an added delight, serve with a cooling Boondi Raita on the side.
Tips:
- To make the puris even crispier, ensure that the oil is hot enough before frying.
- You can also stuff these puris with a spiced potato filling for a variation.
- These puris can be enjoyed as a snack with chutneys or yogurt for a delightful treat.
Enjoy the crispy, savory goodness of Chunni Ki Puri with a side of your favorite curries and relish the delicious flavors of this North Indian classic!
