Moongdal Twisties
Ingredients
- ½ cup Yellow Moong Dal washed & soaked for 4 hours
- Salt
- 1 cup Water
- 2.5 cup Wheat Flour
- 1 tsp Cumin Seeds
- 1 tsp Red Chilli Flakes
- 1 tsp Dry Mango Powder
- 1 tsp Nigella Seeds
- ½ tsp Turmeric Powder
- 1 tsp Carom Seeds
- ¼ tsp Asafoetida
- Salt
- 3 tbsp Oil
Instructions
- In a cooker add dal, salt, water cover and cook on medium flame for 2-3 whistles.
- Once dal is cooked let it cool down completely.
- Once cooled transfer into a bowl add wheat flour, cumin seeds, red chili flakes, dry mango powder, nigella seeds, turmeric powder, carom seeds, asafoetida, salt, oil and mix well.
- Once mixed add little water at a time and make a semi soft but smooth dough.
- Once dough is done rub oil on palm and grease dough with oil and let it rest for 15 minutes.
- After 15 minutes divide the dough into 4 parts.
- Take one portion cover and keep the rest aside.
- Roll the dough ball into a chapati and cut it into strips and slit from the center as well.
- Take one strip and twist it gently.
- Heat oil on medium low heat and drop the twisties into it.
- Fry till golden brown and crisp once almost cooked increase the heat to give color.
Video
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