Chunni Ki Puri Recipe - Moong Dal & Besan Fried Puri Recipe Recipe At Home

To begin making the Chunni ki Puri / Dal & Besan Puri method, wash and soak the moong dal for 20 mins.In a pressure cooker, toss in the dal along with 1/2 cup of moisture and pressure low-boil for 2 whistles and turn off the mildly hot. Allow the pressure to release naturally.Once the pressure has released, mash dal with a whip or churner, and allow it to cool.

There will be very little moisture remaining which you can use to make the poori pastry mix.In a large mixing mixing bowl, toss in whole wheat ground mix, besan, seasoning, hing and the mashed dal.

toss in a little moisture if required and massage into a firm pastry mix. toss in a teaspoon of oil on the top and massage for a few more mins until creamy.

put a lid on with a muslin cloth and set aside.In a heavy bottomed pot, toss in required amount of oil for frying the Dal & Besan Puri.Divide the Dal & Besan Puri pastry mix into equal portions, and dust the surface with whole wheat ground mix and flatten the pastry mix balls with the rolling pin.

Roll them out into a 2-1/2 to 3 inch diameter circle.Once the oil is heated, gently shred in the Dal & Besan Puri.Using a slotted spoon, keep pouring oil over the puri and gently press the puri, so that the chunni ki puri puffs up. At this point, turn the puri to the other side and shallow fry till it turns golden brown.strain the Dal & Besan Puri on a kitchen towel to absorb the extra oil and enjoy fiery. enjoy Chunni ki Puri/Dal & Besan Puri along with Jodhpuri Aloo method or Rawal Pindi Style Chole method and Boondi Raita for a weekday meal.