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Moong Dal Puri is a popular North Indian dish, especially during festivals and weddings. It takes the humble puri to another level by stuffing it with a spiced moong dal filling. The lentil filling makes the puri more flavorful and protein-rich while keeping the outer layer crisp and golden.
Paired with a tangy, slightly spicy tomato chutney, this combo makes for a satisfying meal. The chutney balances the richness of fried puris with its freshness. Together, it’s festive yet homely, hearty yet light enough for breakfast, lunch, or dinner.
This dish is also versatile — the puris can be served with pickles, aloo sabzi, or even curd, while the tomato chutney goes well with dosas, idlis, and snacks.
Prepare Moong Dal Filling
Grind soaked dal with green chili and ginger to a coarse paste (no water). Mix in cumin powder, coriander powder, chili powder, and salt.
Make Dough
Knead wheat flour with 1 tsp oil, salt, and little water into a stiff dough. Rest 20 minutes.
Stuff & Roll Puris
Divide dough into balls. Flatten slightly, add 1 tsp dal mixture, and seal. Roll gently into small puris.
Fry Puris
Heat oil. Fry puris one at a time until golden and puffed. Drain on paper towels.
Make Tomato Chutney
Heat oil in a pan. Add mustard seeds, curry leaves, dry red chili, and garlic. Sauté briefly. Add onions and green chili, fry until golden. Add tomatoes, salt, and jaggery. Cook till tomatoes turn soft and chutney thickens. Cool slightly and blend smooth (optional).
Serve
Serve hot moong dal puris with tangy tomato chutney.
Yes, husked yellow moong dal works fine, but taste will be milder.
Traditionally they are fried, but you can air-fry at 200°C for 10–12 minutes (brush with oil). Texture will be closer to kachori.
Yes — curd, aloo sabzi, mango pickle, or green chutney pair very well.
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