Moong Daal Chips with Achari dip
A healthy fried snack of lentil and flour
Servings: 3 people
Calories: 373kcal
Ingredients
- 1 cup Whole Wheat Flour / Atta
- 2 tbsp Yellow Moong Daal
- 2 tbsp Semolina / Sooji
- 1 tsp sesame seeds /til
- 1 tsp Roasted Cumin Powder / Jeera Powder
- 1.5 tsp Lemon Juice / Nimbu Ka Ras
- 3 tbsp cooking oil
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 1 tsp Sugar / Chini
- 1 tsp Red Chili Powder/ Laal Mirch
- 1 tsp Salt / Namak
Achari dip
- 1/2 cup Yogurt/Curd
- 1/4 tsp Mustard Seeds / Rai *
- 1/4 tsp Fenugreek Seeds / Methidana
- 1/4 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Fennel Seeds / Saunf
- 1 Green Chillies / Hari Mirch
- 1 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 1/2 tsp Sugar / Chini
- pinch salt
Instructions
- Soak moong daal for 2 hours and then grind into a paste.
- Take all the ingredients in a big bowl and mix well .
- Add daal paste and mix, add water if needed and make a medium hard dough.
- Make balls from the dough and roll to make a thin chapati.
- Cut into thin and long stripes.
- Heat oil in a pan and deep fry these chips in batches on medium heat till golden brown.
- Cool and store in a airtight jar.
Achari dip
- Dry roast all the seeds on low flame and then grind to make a fine powder.
- Beat curd and add chopped green chili ,coriander, sugar ,salt and 1/2 tsp ground masala powder.
- Let it chili for 15 minutes then serve with moong daal chips.
- You can add this spice mix in any raita to enhance the flavor .
- serving suggestions-serve as a starter or snack .
Nutrition
Calories: 373kcal | Carbohydrates: 47g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 858mg | Potassium: 349mg | Fiber: 8g | Sugar: 5g | Vitamin A: 283IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 3mg