Moong Dal Potli Recipe – With Baked Option
This delightful Indian snack, Moong Dal Potli, offers a mouthwatering blend of crunchy dough and flavorful moong dal stuffing, perfect for tea time or as a starter. The potlis can be deep-fried for a crispy exterior or baked for a healthier twist, offering versatility and deliciousness in every bite.
Ingredients:
For the Dough:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 1/2 cups |
| Ghee (Clarified Butter) | 4 tablespoons |
| Salt | To taste |
| Water | As needed |
For the Stuffing:
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1/2 cup |
| Asafoetida (Hing) | A pinch |
| Garam Masala Powder | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Fennel Seeds (Saunf) – Coarsely Pounded | 1/2 teaspoon |
| Sunflower Oil | 2 teaspoons |
| Salt | To taste |
| Raisins | 1 1/2 teaspoons |
| Slivered Almonds (Badam) | 1 tablespoon |
Prep Time:
- 20 minutes
Cook Time:
- 20 minutes
Total Time:
- 40 minutes
Servings:
- 6 servings
Cuisine:
- Indian
Course:
- Snack
Diet:
- Vegetarian
Instructions:
-
Prepare the Dough:
Begin by placing the all-purpose flour (maida) in a large bowl. Add the ghee and salt. Mix the ingredients well, ensuring that the ghee is evenly distributed throughout the flour. Use your fingers to work the ghee into the flour, creating a crumbly texture. Gradually add water little by little and knead the mixture into a soft dough. Cover the dough with a damp cloth and let it rest for about 30 minutes. -
-
Prepare the Stuffing:
Wash the moong dal thoroughly and soak it in water for about 30 minutes. After soaking, drain the water and coarsely grind the moong dal without adding any water. Keep it aside.Heat sunflower oil in a nonstick pan over medium heat. Once the oil is hot, add asafoetida (hing) and the dry spices: red chilli powder, coriander powder, garam masala powder, amchur powder, and fennel seeds. Stir to combine. Quickly add the coarsely ground moong dal along with chopped almonds and raisins. Saute the mixture for about 3 to 4 minutes, stirring continuously until it becomes well combined and slightly aromatic. Turn off the heat and transfer the stuffing mixture to a bowl. Set it aside to cool.
-
Shape the Potlis:
Divide the dough into 10 equal portions and roll each portion into a ball. Using your palm, flatten each ball slightly to form a disc. Roll out each disc into a small, thin poori. Apply a small amount of water along the edges of the poori to help seal the potli. -
Stuff the Potlis:
Place about 2 teaspoons of the moong dal stuffing in the center of each disc. Carefully fold the edges of the poori to form pleats and gather them together at the top to create a pouch or potli. Pinch the edges together securely to seal the stuffing inside. -
Fry the Potlis:
Heat oil in a deep pan or kadai over medium heat. Once the oil is hot, carefully drop the prepared potlis into the oil, a few at a time. Fry the potlis until they turn golden brown and crispy on all sides. Once done, remove them from the oil and place them on a kitchen towel to drain excess oil.OR (Baked Option):
For a healthier version, brush each potli lightly with oil. Arrange the potlis 2 cm apart on a baking tray lined with parchment paper. Preheat the oven to 180°C (350°F) and bake the potlis for 18-20 minutes, or until they are crisp and golden. -
Serve:
Serve the Moong Dal Potlis as a snack or appetizer, paired with sweet and tangy Khajoor Imli Chutney or refreshing Dhaniya Pudina Chutney, and a cup of hot Masala Chai for the ultimate experience.
Enjoy this crispy, savory treat with a rich, spiced moong dal filling, perfect for sharing with friends and family!
