Ingredients: 1-1/2 cups All Purpose Flour (Maida),4 tablespoons Ghee,Salt – to taste,Water – as needed,1/2 cup Yellow Moong Dal (Split),Asafoetida (hing) – a pinch,1/2 teaspoon Garam masala powder,1/2 teaspoon Red Chilli powder,1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Fennel seeds (Saunf) – coarsely pounded,2 teaspoons Sunflower Oil,Salt – to taste,1-1/2 teaspoons Raisins,1 tablespoons Slivered Almonds (Badam)
Time in minutes: 40 Servings: 6 Course: Snack Diet: Vegetarian
Instructions: To begin making the Moong Dal Potli Recipe , take a big bowl, add refined flour, clarified butter and salt to it. Mix well. Add enough clarified butter to get a crumb like texture. Now add little water at a time and knead the dough, cover and keep aside for 30 minutes.To prepare the stuffing, coarsely grind the soaked moong dal without adding any water. Keep aside.Into a preheated nonstick pan, add cooking oil. Once the oil is warm add all the spices like the hing, red chilli powder, coriander powder, garam masala powder, amchur powder and fennel seeds. Mix to combine and quickly add in the chopped almonds, raisins and grounded moong dal in it. Stir continuously and saute for 3 to 4 minutes until well combined.Once done turn off the heat and transfer the mixture into a bowl.Divide the dough into ten equal sized portion and roll into balls. Flatten them slightly with your palm to form discs. Roll out the discs into small pooris, then apply little water on edges.Now place 2 teaspoons of the moong dal stuffing in the center, form pleats and bring together the edges to form a pouch. Now heat oil in a kadai or deep pan, fry the Moong Dal potlis in medium heat until they turn in golden brown in color. Once done drain on a kitchen towel.Or for a healthier option, brush the Moong Dal Potli with oil, arrange each potli 2 cm apart from each other on a baking tray and bake in preheated oven at 180 degrees Celsius for 18-20 minutes or till crisp and done. Serve these Moong Dal Potli Recipe as starters or during tea time along with khajoor imli chutney or dhaniya pudina chutney and Masala Chai.