Aromatic, spicy and flavourful, but very kid-friendly, these Moong Dal and Whole Wheat Flour crispies make a wonderful snack to serve to guests attime of festival or to send in your kids’ tiffin box. Its a protein pack option for sudden hunger. It can be a Best Partner for a cup of Hot Tea/Coffee. One can enjoy this tasty crunch with simple Dal-Rice too.
There are some variations possible in this delicious crispies. One can add Chopped Coriander, spinach to add some more flavour and health . One can also add Black Sesame seeds to enhance the look and flavour.
I generally use Left over boiled Moong Dal / yellow split lentil /green split gram without skin. One can use even tempered Dal. But make sure its a plain one, or you have to remove eatables like tomato, curry leaves or green chillies from it before kneading dough.
Always fry on slow to medium flame. Frying on high can lead to half cooked or uncooked outcome.
- 1 cup Boiled Moong dal (At room temperature)
- 2.5 cup WholeWheat Flour
- 3 tbsp Oil
- 1.5 tsp Sesame Seeds
- 1 tsp Chaat Masala
- 1/2 tsp Dry Mango Powder (Amchur)
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Asafoetida (Hing)
- Oil to fry
Mix all the ingredients and prepare a semi soft dough . Keep it aside for 5-10 mins. Take a small porion and roll a thin big circle. With help of knife, cut into desired shape.
Fry on slow to Medium flame. Fry till it gets crispy. Allow it to cool completely on oil absorpant paper. Once cool completely , store in a Air tight container.
Hope you all will enjoy this crunchy munch.
Happy Cooking 🙂 🙂