Name: Moong Dal Stuffed Poori recipe by Nandini Mitra at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: For the stuffing:; 1 cup yellow moong dal; 1 cup water to cook the dal; Salt to taste; Asafoetida or hing according to taste; Salt to taste; 2 teaspoons sugar; For tempering:; 2 tablespoon ghee; 1/4 tsp kalonji; 1 tablespoon grated ginger; Chopped fresh coriander leaves; For the Dough:; 2 cups maida; 1 cup wholewheat atta; 1/2 teaspoon salt; 3 tablespoons of ghee; Water as required

Ingredients Serving: 4

For the stuffing:
1 cup yellow moong dal
1 cup water to cook the dal
Salt to taste
Asafoetida or hing according to taste
Salt to taste
2 teaspoons sugar
For tempering:
2 tablespoon ghee
1/4 tsp kalonji
1 tablespoon grated ginger
Chopped fresh coriander leaves
For the Dough:
2 cups maida
1 cup wholewheat atta
1/2 teaspoon salt
3 tablespoons of ghee
Water as required

Instructions

Add all the ingredients for the dough and knead it with water to make a nice, soft dough.
Cover with a damp cloth and let it rest.
Cook the dal with all the ingredients in a cooker for three whistles.
If any water remains, then dry it over the gas.
In a kadai, put little oil, add the kalonji and add the grated ginger. Cook for about a minute.
Now add the cooked dal and mix well.
Add the chopped fresh coriander. Mix well. Keep aside.
Heat oil in a kadhai to cook the pooris.
Make lemon sized balls from the dough, make a small cup of the dough and fill in a teaspoon of the moong dal mixture.
Roll it out in a flat round (nice and thin but make sure the stuffing doesn't come out).
Deep fry the pooris in hot oil till nice, crisp, fluffy and golden.
Serve hot with aloo subzi.

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