Delicious Moong Dal and Spinach Puri Recipe for Kids
Moong Dal Palak Puri Recipe
If your kids are tired of the usual parathas and vegetable dishes for breakfast or lunch, a little creativity in the kitchen can make a big difference. This time, try making puris by blending spinach and moong dal (split green gram) with wheat flour. This not only introduces a delightful flavor but also enhances the nutritional value of the meal. The combination of spinach and moong dal is particularly appealing for those seeking an easy way to incorporate greens and lentils into their diet.
The Moong Dal-Palak Puri, prepared using Chef Sanjeev Kapoor's technique, features a vibrant color and a subtle spice aroma that distinguishes it from regular puris. These puris are perfect for breakfast, a child's lunchbox, or a festive meal, and can be paired with pickles, yogurt, or a vegetable dish.
Ingredients for Moong Dal-Palak Puri
To make these puris, gather 1 cup of sprouted or soaked whole moong dal, half a cup of spinach, 1 cup of wheat flour, and 2 tablespoons of semolina (sooji). For seasoning, include a 1-inch piece of ginger, 2 green chilies, half a teaspoon of carom seeds (ajwain), salt, and half a teaspoon of turmeric powder. Prepare 1 tablespoon of oil and about half a cup of water (or as needed) for kneading the dough, along with extra oil for frying.
Preparing the Moong-Palak Paste
Begin by thoroughly washing the moong dal and soaking it. Clean the spinach, blanch it briefly, and drain the excess water. Next, combine the moong dal, spinach, ginger, and green chilies in a mixer jar. Add a little water and blend until you achieve a smooth paste, ensuring it’s not too watery to facilitate easy dough kneading.
Kneading the Puri Dough
Transfer the paste to a large bowl. Incorporate the wheat flour, semolina, carom seeds, salt, and turmeric powder, mixing well. Knead into a slightly firm dough, adding water as necessary. Finally, mix in a tablespoon of oil and knead again. Cover the dough with a damp cloth and let it rest for about 10 to 15 minutes. This resting period allows the dough to set, making it easier to roll out the puris; if it becomes too soft, you can add a bit more wheat flour.
How to Roll and Fry the Puris
Divide the dough into small balls. Lightly oil the rolling surface and roll each ball to a medium thickness. Avoid rolling the puris too thin, as this can impact their taste and texture. Heat oil in a deep pan (*kadhai*) and add the puris one at a time. If the oil is hot enough, the puris will puff up gradually. Flip them over and fry until they are golden brown and crispy on both sides. Remove the fried puris from the pan and place them on a paper towel to absorb excess oil.
What to Serve With?
Serve the hot Moong Dal-Spinach puris with potato curry (*aloo ki sabzi*), yogurt, pickles, or green chutney. For children, pairing them with a mildly spiced vegetable dish or yogurt is an excellent choice. The vibrant green color makes the dish visually appealing, encouraging kids to try something new. If you prefer a healthier option, the same mixture can be used to create small tikkis (patties) or parathas on a griddle (*tawa*); however, deep-frying is essential for achieving the signature crispy texture of traditional puris.