How to make Moong Dal Puri Chaat - Moong dal ground with ginger, green chillies and kneaded with atta, made into puris and served with yogurt, potatoes, chutneys.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Skinless Split Green Gram, Whole Wheat Flour

Cuisine : Uttar Pradesh

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Moong Dal Puri Chaat Recipe Card

Moong Dal Puri Chaat

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Moong Dal Puri Chaat checkout Moong Stuffed Capsicum, Moong Dal aur Til ke Vade. You can also find more Snacks and Starters recipes like Prawn Fritters On Sugarcane Sticks, Spring Dosas, Special Chicken Sausage Samose, Fluffy Omelette.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Moong Dal Puri Chaat Recipe

  • Skinless Split Green Gram soaked 1/2 cup

  • Whole Wheat Flour 2 cup

  • Ginger 1/2 inch piece

  • Green chillies 2

  • Cumin seeds 1/2 teaspoon

  • Coriander seeds 1/2 teaspoon

  • Salt to deep fry

  • Oil 2 tablespoons

  • Potatoes boiled and peeled 2 medium

  • Green chutney 2 tablespoons

  • Yogurt 1 cup

  • Black salt (kala namak) as required

  • Red chilli powder as required

  • Roasted cumin powder as required

  • Sweet date and tamarind chutney 4 tablespoons

  • Sev as required

  • Fresh coriander leaves 4 tablespoons


Step 1

Roughly chop ginger and green chillies and grind them with cumin seeds, coriander seeds, moong dal and salt and transfer into a bowl.

Step 2

Add atta, 2 tbsps oil and mix. Add a little water and knead into a stiff dough.

Step 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.

Step 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.

Step 5

Chop potatoes. Add green chutney to yogurt and mix well.

Step 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.

Step 7

Drizzle yogurt-chutney, sweet chutney, red chilli powder, roasted cumin powder, sev and coriander leaves. Serve immediately.