Moong Dal Puri Chaat

Ingredients list for Moong Dal Puri Chaat

• 1/2 cup Skinless Split Green Gram soaked
• 2 cup Whole Wheat Flour
• 1/2 inch piece Ginger
• 2 Green chillies
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Coriander seeds
• to deep fry Salt
• 2 tablespoons Oil
• 2 medium Potatoes boiled and peeled
• 2 tablespoons Green chutney
• 1 cup Yogurt
• as required Black salt (kala namak)
• as required Red chilli powder
• as required Roasted cumin powder
• 4 tablespoons Sweet date and tamarind chutney
• as required Sev
• 4 tablespoons Fresh coriander leaves

Method

1. Roughly chop ginger and green chillies and grind them with cumin seeds, coriander seeds, moong dal and salt and transfer into a bowl.
2. Add atta, 2 tbsps oil and mix.
   Add a little water and knead into a stiff dough.
3. Heat sufficient oil in a kadai.
   Roll the dough into long sausages, cut into small pieces, apply a little oil to each piece and roll into small puris.
4. Make a few slashes on each puri.
   Slide them into hot oil and deep fry till light brown and crisp. Drain on absorbent paper.
5. Chop potatoes.
   Add green chutney to yogurt and mix well.
6. Arrange the puris on serving platter, put a few potato pieces on each puri.
   Sprinkle salt, black salt, red chilli powder and roasted cumin powder.
7. Drizzle yogurt-chutney, sweet chutney, red chilli powder, roasted cumin powder, sev and coriander leaves.
   Serve immediately.

Nutrition Info