Name: Moong Daal Potli or Deep Fried Split Green Gram Pouch recipe by Roop Parashar at BetterButter
Prep time: 195 min
Cook time: 30 min
Total time: 225 min
Yield: 4
Ingredients: 1 1/2 Cup refined flour; 2 tbsp clarified butter; Water as needed; Salt to taste; For stuffing:; 1/2 cup split skinless green gram (Soaked); Pinch of Asafoetida(Hing); 1 tsp garam masala; 1 tsp Chilli powder; 1 tsp dry mango powder(amchur); 2 tbsp coriander powder; 2 tbsp coarsely grounded fennel seeds; 2 tsp oil; 1 tsp Salt; 1.5 tsp raisins; 1 tbsp chopped almonds

ABOUT Moong Daal Potli or Deep Fried Split Green Gram Pouch RECIPE

Moong Daal Potli or Deep Fried Split Green Gram pouch is a starter Recipe. These mini pouches are inspired by the Asian Wontons, momos, dim sums and dumplings. It tastes really good, and also looks unique because of their shapes.

Ingredients Serving: 4

1 1/2 Cup refined flour
2 tbsp clarified butter
Water as needed
Salt to taste
For stuffing:
1/2 cup split skinless green gram (Soaked)
Pinch of Asafoetida(Hing)
1 tsp garam masala
1 tsp Chilli powder
1 tsp dry mango powder(amchur)
2 tbsp coriander powder
2 tbsp coarsely grounded fennel seeds
2 tsp oil
1 tsp Salt
1.5 tsp raisins
1 tbsp chopped almonds

Instructions

Take a big bowl, add refined flour, clarified butter and salt in it. Mix well.
Now add enough water and knead the dough, cover and keep aside for 30 minutes.
To prepare the stuffing, coarsely ground the soaked moong dal (without water)as shown in pictures.
Now heat a non-stick pan, add 2 tsp cooking oil in it. Then add all spices, chopped almonds, raisins and grounded moong daal in it. Saute for 3 to 4 minutes (stir continuously).
Now turn off the flame and transfer the mixture into a bowl.
Now divide the dough into ten equal sized portions and roll into balls.
Flatten them slightly with your palm to form discs. And roll out the discs into small pooris, then apply little water on edges.
Now place 2 tsp stuffing in the centre, form the pleats of a pouch. Evenly and carefully pinch together the edges of the puri to form pleats and complete them as a pouch shape(as shown in pictures).
Now heat oil in a kadhai or deep pan, fry them on medium flame until they turn in golden brown in colour. Then take them out from the oil and place them on absorbent paper.
Now your Delicious Moong daal pouched are ready to eat….Serve them with a hot cup of tea….enjoy!!: blush:

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