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Rajasthani Mogar Ki Poori

Rina Vora
30 minutes
Prep Time
30 minutes
Cook Time
3 People
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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!

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Rajasthan
  • Roasting
  • Boiling
  • Sauteeing
  • Breakfast and Brunch

Ingredients Serving: 3

  1. Skinless Moong/Moth dal 1/2 cup
  2. Wheat flour/atta 1 cup
  3. oil 3 tbsp + to brush the pooris
  4. salt to taste
  5. Jeera/Cumin Seeds 1/2 tsp
  6. Red chilli powder 1/2 tsp
  7. Turmeric/Haldi Powder 1/4 tsp
  8. Asafoetida/hing a pinch
  9. coriander Seeds/Sabut Dhaniya 1/2 tsp
  10. Fennel Seeds/Saunf 1/2 tsp
  11. Carom Seeds/Ajwain 1/4 tsp
  12. Kasoori methi 1/2 tsp
  13. water to cook the dal and knead the dough


  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.

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Rachna Solanki
Rachna Solanki   May-05-2016

Sunita Maloo
Sunita Maloo   Apr-25-2016

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