Rajasthani Mogar Ki Poori | How to make Rajasthani Mogar Ki Poori

By Rina Vora  |  24th Apr 2016  |  
5 from 2 reviews Rate It!
  • Rajasthani Mogar Ki Poori, How to make Rajasthani Mogar Ki Poori
Rajasthani Mogar Ki Pooriby Rina Vora
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About Rajasthani Mogar Ki Poori Recipe

Poori as we call it, is a fried form of traditional Indian bread. But in Rajasthan, paranthas are generally referred to as Poori or Poodi. Mogar in Rajasthan is the term used for skinless Moong Dal/ Moth Dal. Mogar ki Poori is a very commonly prepared form of paranthas in the Jain households here, my dear friend Sunita Maloo guided me to prepare this yummy dish!

Rajasthani Mogar Ki Poori is an authentic dish which is perfect to serve on all occasions. The Rajasthani Mogar Ki Poori is delicious and has an amazing aroma. Rajasthani Mogar Ki Poori by Rina Vora will help you to prepare the perfect Rajasthani Mogar Ki Poori in your kitchen at home. Rajasthani Mogar Ki Poori needs 30 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Rajasthani Mogar Ki Poori. This makes it easy to learn how to make the delicious Rajasthani Mogar Ki Poori. In case you have any questions on how to make the Rajasthani Mogar Ki Poori you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Rina Vora. Rajasthani Mogar Ki Poori will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Rajasthani Mogar Ki Poori

Ingredients to make Rajasthani Mogar Ki Poori

  • Skinless Moong/Moth dal 1/2 cup
  • wheat flour/atta 1 cup
  • oil 3 tbsp + to brush the pooris
  • salt to taste
  • jeera/Cumin Seeds 1/2 tsp
  • red chilli powder 1/2 tsp
  • turmeric/Haldi Powder 1/4 tsp
  • asafoetida/hing a pinch
  • coriander Seeds/Sabut Dhaniya 1/2 tsp
  • fennel seeds/Saunf 1/2 tsp
  • Carom Seeds/Ajwain 1/4 tsp
  • Kasoori methi 1/2 tsp
  • Water to cook the dal and knead the dough

How to make Rajasthani Mogar Ki Poori

  1. Wash and soak the dal for at least 30 mins, the maximum soaking time of 1-2 hours will be fine. Drain. While cooking the dal, keep in mind that more the soaking time, the lesser water it will take for the dal to cook and vice versa.
  2. Heat 1 tbsp oil in a kadhai/pan, add jeera, when it crackles add hing, remove from flame and add the turmeric and red chilli powders. Mix in the dal and return it to the flame. Stir for a couple of minutes, add water just enough to cook the dal.
  3. Once the water comes to a boil, lower the flame, cover and cook till all the water dries up and the dal is soft but whole. Add more water if the dal is undercooked. Take it off the flame and let it cool.
  4. In the meantime, lightly heat the whole spices except the kasoori methi and jeera and pound them to create a half broken spice mix. Mix in the kasoori methi too.
  5. Take wheat flour, add salt to taste, remember the dal has salt too. Add the remaining 2 tbsp oil, cooked dal and the spice mix. Mix it well and knead into a medium soft dough, adding water as required. Rest the dough for 10-15 minutes.
  6. Divide the dough into 6 equal portions, shape into a ball and flatten. Dust with dry flour and roll out into discs of about 6-7" diameter.
  7. Heat a tawa/griddle and cook the pooris/paranthas on medium heat, brushing with oil on both sides. Lightly press and rotate the discs to ensure they are evenly browned.
  8. Serve them hot or cold, with curds/garlic chutney or any pickle of your choice. It can be served as main course too with kadhi.

My Tip:

These pooris remain good for 3-4 days, hence are excellent for travel. Make smaller discs and pierce with a fork, deep fry in hot oil on a medium flame and you have excellent tea time snack ready.

Reviews for Rajasthani Mogar Ki Poori (2)

Rachna Solanki2 years ago


Sunita Maloo2 years ago