Baked Mag Dal Puri

About this recipe

Soaked yellow moong dal ground into dough creates puris with a tender interior and crispy edge, without deep frying. The whole wheat flour provides structure while cumin and asafoetida add savoury notes that prevent these from tasting sweet. Baking at high heat creates puffiness and browning while keeping oil content minimal. Moong dal's mild flavour allows spices to shine: cumin adds nuttiness, asafoetida contributes savoury earthiness, and ginger-chilli paste brings warmth. The dal creates a tender crumb that contrasts beautifully with the crispy baked exterior, creating a puri that feels both light and satisfying. The dough must be firm—not too wet, which creates dense puris, or too dry, which causes cracking. The soaking and grinding happen by hand to maintain the slightly grainy texture that distinguishes these from smooth leavened breads. Rolling thin and uniform ensures even baking and proper puffing. Serve warm with chhundo or pickle for contrast. These keep for one day at room temperature and can be stored in an airtight container for up to two days.