With such beautiful place to stay in, I was thrilled to bake something (my first love) and nonetheless I planned to bake an Indian snack, moong dal masala poori. In India this pooris are deep fried with proper crisp texture, mostly we pair it with our masala tea for evening snack. But as I said earlier, I was thrilled to bake and this is what the best opportunity was. So here is my healthy and baked version of crispy moong dal masala pooris...:)
1 cup yellow moong dal flour (you can also soak yellow moong dal in water for 2-3 hours and later with a little water, grind it in to a fine paste like texture)
1 1/2 cup of whole wheat flour
1/4 cup of chickpea flour (besan)
2 tbsp of olive oil or sunflower oil
2 tsp white sesame seeds
1 1/2 tsp red chilly powder
1 /2 tsp turmeric powder
1/4 tsp dry mango powder (aamchur powder)
1 tsp roasted cumin powder
1 tsp chaat masala powder (optional)
2 tsp of hand crushed kasuri methi ( dry fenugreek leaves)
Salt to taste and
Water at room temperature to knead into a stiff dough..!!
In a large bowl, mix all the ingredients well. Add water, make sure to add little at time, we need stiff and firm dough and not soft at all ( it should be rolled without dusting flour).
Note: If you are using soaked moong dal, make sure, water is already added while pulsing it, so be careful with water when kneading the poori dough.
Once the dough is kneaded, divide it into 5-6 equal portions.
Roll each portion in to round semi thin rotis.
Use cookie cutter for equal size and shape of pooris. Place the cut pooris in to slightly greased baking tray.
Preheat oven at 180degree Celsius for 20 minutes.
Once preheating is done, bake the pooris at 180 degree Celsius for 10-12 minutes until crisp and slight golden brown on outside.
Note: keep a close check after 9 minutes of baking. You don't want to burn them.
Once done allow it to cool on wire rack and store it in air tight container.