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Thursday, April 24, 2014

Moong Dal Puri Chaat

Today we are moving to the desert state of India, Rajasthan - The land of kings. This western state of India is home for some of the beautiful palaces of India. The desert region, the arid climate and scarcity of fresh vegetables have largely influenced Rajasthan's cooking style. Food that could be stored for longer and which needed no reheating were preferred. Some of the famous dishes from the region include dal bati choorma, ghevar, mawa ke kachori, malpuas, pyaz kachori, Bikaneri bhujiya, ghatte ki subzi and papad ki subzi.
After going nuts over whether to cook ghevar or mawa ke kachori for months, I ended up preparing a chaat instead. I was looking for an evening snack and happened to see this at Sanjeev kapoor's website. We love chaats and so naturally enjoyed this.  

Ingredients:
1/2 cup yellow moong dal
2 cups wheat flour / atta
Salt to taste
1/2 inch piece ginger
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 green chillies
2 tbsp oil + extra for frying
2 potatoes, peeled, cubed and boiled
1 cup yogurt
Sweet date-tamarind chutney
2 tbsp green chutney (I added extra.)
Red chili powder as required
Black salt / kala namak as required
Cumin powder as required
Sev
Cilantro
Making pooris:
* Soak moong dal in water for about 30 minutes and drain.
* Grind together moong, ginger, green chillies, cumin seeds, coriander seeds and salt. Transfer the ground mixture to a bowl and add wheat flour and 2 tbsp oil to it. Knead into a stiff dough adding water as needed.
* Divide the mixture into marble sized balls and roll them into small discs. Make a few slashes on the discs so that they won't puff up while frying.
* Heat oil in a small kadai / deep pan. Gently slide the rolled out disc and fry till brown and crisp. Drain on absorbent towels. Repeat the process with the remaining discs.

Assembling:
* Add green chutney and yogurt to a bowl and mix well.
* Arrange the puris on a serving platter. Put a few potato pieces on puris. Sprinkle salt, chili powder, black salt and cumin powder. Drizzle yogurt chutney, sweet chutney, cumin and chili powders, sev and cilantro. Serve immediately.



15 comments:

Nivedhanams Sowmya said...

a great alternative to the potato stuffing!! looks super tempting and delicious...

Ms.Chitchat said...

Looks very appetising. Would love to have it any time.

Priya Suresh said...

Very interesting chaat, i thought that this chaat goes for deepfried moongdal and puri, but this moongdal puri sounds quite different..Irresistible chaat.

Varadas Kitchen said...

Love shev poori chat. It looks so colorful and appetizing!

Harini-Jaya R said...

These puris sound so different and interesting and the chaat is always welcome at our end as well.

Srivalli said...

Wow your plate is so inviting Suma..I love all the chats this state has and can have these anytime..:)

Pavani N said...

Such a tempting and addictive chaat.

Sandhya Ramakrishnan said...

Anytime for any chaat! Love the chaats and this is new to me!

Usha said...

Interesting chaat. I can have chaat anytime of the day but do not make it at home as often as I would love to. Thsi chaat looks delicious

Nalini's Kitchen said...

Addition of moong dhal is quiet interesting and inviting,delicious looking chaat..

Chef Mireille said...

what a great looking chaat to dig into

Jayanthi Padmanabhan said...

moong dal papdi is ingenious.. must be so much tastier than the regular maida papdis.. definitely going to try this

Padmajha PJ said...

So different and I am sure it tastes just as great! Bookmarked this to try...

Archana Potdar said...

Wow this is awesome. These pooris are perfect for my little ones tiffin.Thanks

vaishali sabnani said...

I too use a lot of moong daal in my cooking..the pooris sound so interesting and a chat with these is going to be all the more interesting would love to try these:)