Moong Dal Potli Recipe – With Baked Option
Introduction
Moong Dal Potli, a delightful Indian snack, is a deep-fried or baked delicacy that will surely leave you wanting more. The crispy outer layer, with a flaky texture, hides a warm, spicy, and flavorful yellow moong dal filling. Whether you’re looking to indulge in a crispy deep-fried version or prefer a healthier, baked alternative, this recipe offers both! The addition of aromatic spices, sultana raisins, and slivered almonds elevates the flavor, making it an exceptional starter for any occasion.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1-1/2 cups |
| Ghee | 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 |
| Oil | 2 teaspoons |
| Salt | To taste |
| Sultana Raisins | 1-1/2 teaspoons |
| Slivered Almonds (Badam) | 1 tablespoon |
Preparation Time: 20 minutes
Cook Time: 20 minutes
Instructions
Making the Dough:
- In a large mixing bowl, combine the all-purpose flour (maida), ghee, and salt. Mix thoroughly until the ghee is well incorporated, and the mixture resembles crumbs.
- Gradually add water to the mixture, a little at a time, and knead into a smooth, soft dough. Cover the dough and allow it to rest for 30 minutes.
Preparing the Stuffing:
- Soak the yellow moong dal in water for 15-20 minutes. After soaking, coarsely grind the moong dal without adding water. Set it aside.
- Heat 2 teaspoons of oil in a preheated non-stick pan. Once hot, add the asafoetida (hing), red chili powder, coriander powder, garam masala powder, amchur (dry mango powder), and fennel seeds. Stir well to combine.
- Add the soaked and coarsely ground moong dal, sultana raisins, and slivered almonds to the pan. Stir continuously for 3-4 minutes, ensuring all the ingredients are well incorporated and cooked evenly.
- Turn off the heat and transfer the stuffing to a separate bowl. Let it cool slightly before using it for filling.
Assembling the Potlis:
- Divide the dough into 10 equal portions. Roll each portion into a ball and then flatten it slightly using your palms to form small discs.
- Using a rolling pin, roll each disc into a small poori (flat, round dough).
- Lightly moisten the edges of the dough discs with water. Place about 2 teaspoons of the moong dal stuffing in the center of each disc.
- Carefully fold the edges of the dough to form pleats, bringing them together at the top to form a pouch, resembling a small potli.
Cooking Options:
Deep-Fried Option:
- Heat oil in a deep pan or kadai over medium heat.
- Once the oil is hot, carefully drop the prepared moong dal potlis into the oil. Fry them in batches, turning them occasionally, until they turn golden brown and crispy.
- Remove the potlis from the oil and drain excess oil by placing them on a kitchen towel.
Baked Option:
- Preheat your oven to 180°C (350°F).
- Place the moong dal potlis on a baking tray, ensuring they are spaced about 2 cm apart.
- Lightly brush each potli with oil for a golden finish.
- Bake for 18-20 minutes or until the potlis turn crisp and lightly browned.
Serving Suggestions:
These Moong Dal Potlis are perfect as a starter for any gathering or as a delightful evening snack with a hot cup of Masala Chai. They pair beautifully with chutneys like khajoor imli chutney (date-tamarind chutney) or dhaniya pudina chutney (coriander-mint chutney). Whether deep-fried or baked, these potlis make a flavorful and visually appealing snack for any occasion.
Enjoy your crispy, flavorful Moong Dal Potlis!
