Deliciously crisp Mong Daal Paare—every bite brings a satisfying crunch, perfect for tea-time or a quick munch! Pair them with your favorite chutney or enjoy them as-is for a snack that’s both light and flavorful. #happycookingtoyou #foodfusion #araywahh
Ingredients:
-Mong daal (Yellow lentil) ¾ Cup (soaked 1 hour)
-Hari mirch (Green chilli) sliced 2
-Himalayan pink salt 1 & ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Chaat masala 1 tsp
-Haldi powder (Turmeric powder) ¼ tsp
-Ghee (Clarified butter) melted 2 tbs
-Hara dhania (Fresh coriander) 1-2 tbs
-Water ½ Cup
-Atta (Fine flour) 1 & ½ Cup or as required
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Ghee (Clarified butter) soft ¼ Cup
-Maida (All-purpose flour) 2 & ½ tbs
-Cooking oil for frying
Directions:
-In a grinder,add yellow lentil,green chillies,pink salt,red chilli powder,chaat masala,turmeric powder, clarified butter,fresh coriander,water & grind well to make a paste.
-Take out in a bowl,add fine flour,cumin seeds,red chilli crushed,mix well & knead until dough is formed (add more flour, if required),cover & let it rest for 15-20 minutes.
-Grease hand with oil,take a dough (150g),make a ball,dust dry flour & roll out into thin sheet with the help of rolling pin.
-In a bowl,add clarified butter,all-purpose flour & mix well.
-Apply prepared flour paste on the rolled dough & sprinkle dry flour.
-Fold all four sides into a square shape,sprinkle dry flour & roll out with the help of rolling pin.
-Apply prepared flour paste on the rolled dough,sprinkle dry flour & fold the sides of dough towards the center.
-Apply prepared flour paste in the center of dough,flip the dough & press gently.
-Sprinkle dry flour,flatten it with the help of rolling pin & cut into half inch-thick strips.
-In a wok,heat cooking oil & fry on low flame until golden & crispy.
-Can be stored in an airtight container for up to 7 days.
