One of our most beloved breakfast options include puri sabzi. Here's a fun take on the traditional way to cook puri. It is perfect for a Sunday morning breakfast, and a perfect snack for those long journeys. Hope you all like it.
Ingredients
Yellow moong dal or Lentils (100 gm)
Atta (300 gm)
Green Chilli or Hari mirch (2-3)
Turmeric or Haldi (1/4 teaspoon)
Salt (to taste)
Asofoetida or Hing (pinch)
Coriander leaves
Oil to fry the puri in
Recipe
Put the moong dal in a pan with some water and open cook it till it becomes half cooked. It should still feel coarse after being taken out of the pan.
Grind the half cooked dal in a mixer.
To this dal add hari mirch, salt, coriander leaves, hing and haldi. Mix it well and set it aside.
Knead the atta into soft dough and split the dough into little balls for the puri.
Flatten out the dough balls to fill in the mix. Seal it up and then roll out the puri into a flat disk.
Heat some oil in a pan and put the stuffed puri in.
Fry till the puri turns golden brown, then take it out.
Dab the excess oil away and your puri is now ready to be served.
You can serve the dal stuffed puri with aloo ki sabzi, matar paneer, vegetable pickle or chilli pickle and gur (jaggery).
Best served hot.
Let me know if you tried this recipe and how to liked it by clicking a picture and tagging my instagram handle @maakipasand. I'll be delighted to see you all try out my mother's recipes and will definitely respond to them all.
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