Moong Dal Potli Recipe - With Baked Option
Total Time: 40 minutes
Cuisine: Indian
Ingredients:
- salt
- yellow moong dal (split)
- amchur (dry mango powder)
- ghee
- asafoetida (hing)
- fennel seeds (saunf)
- red chilli powder
- water
- raisins
- almonds (badam)
- coriander powder
- flour (maida)
- garam masala powder
- sunflower oil
Instructions:
- To begin making the Moong Dal Potli Recipe , take a big bowl, add refined flour, clarified butter and salt to it
- Mix well
- Add enough clarified butter to get a crumb like texture
- Now add little water at a time and knead the dough, cover and keep aside for 30 minutes
- To prepare the stuffing, coarsely grind the soaked moong dal without adding any water
- Keep aside
- Into a preheated nonstick pan, add cooking oil
- Once the oil is warm add all the spices like the hing, red chilli powder, coriander powder, garam masala powder, amchur powder and fennel seeds
- Mix to combine and quickly add in the chopped almonds, raisins and grounded moong dal in it
- Stir continuously and saute for 3 to 4 minutes until well combined
- Once done turn off the heat and transfer the mixture into a bowl
- Divide the dough into ten equal sized portion and roll into balls
- Flatten them slightly with your palm to form discs
- Roll out the discs into small pooris, then apply little water on edges
- Now place 2 teaspoons of the moong dal stuffing in the center, form pleats and bring together the edges to form a pouch
- Now heat oil in a kadai or deep pan, fry the Moong Dal potlis in medium heat until they turn in golden brown in color
- Once done drain on a kitchen towel
- Or for a healthier option, brush the Moong Dal Potli with oil, arrange each potli 2 cm apart from each other on a baking tray and bake in preheated oven at 180 degrees Celsius for 18-20 minutes or till crisp and done
- Serve these Moong Dal Potli Recipe as starters or during tea time along with khajoor imli chutney or dhaniya pudina chutney and Masala Chai