Moong Dal Palak Puri Recipe: If the children at home turn up their noses at the sight of the same old parathas, puris, and vegetable dishes for breakfast or lunch, a little change in the kitchen can work wonders. This time, you can make puris by mixing spinach and moong dal (split green gram) into wheat flour; this not only offers a unique taste but also makes the meal more nutritious. The combination of spinach and moong is likely to appeal especially to those looking for an easy way to include green vegetables and lentils in their daily diet.

The Moong Dal-Palak Puri prepared using Chef Sanjeev Kapoor's method boasts an attractive color, and the subtle aroma of spices sets it apart from ordinary puris. Whether for breakfast, a child's lunchbox, or a special holiday meal, these puris can easily be served with pickle, yogurt, or a vegetable dish.

Ingredients for Moong Dal-Palak Puri
For these puris, you will need 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 flavor, add a 1-inch piece of ginger, 2 green chilies, half a teaspoon of carom seeds (ajwain), salt, and half a teaspoon of turmeric powder. Keep 1 tablespoon of oil and about half a cup of water (or as needed) ready for kneading the dough. You will also need extra oil for frying the puris.

Prepare the Moong-Palak Paste First
Start by washing the moong dal thoroughly and soaking it. Clean the spinach, blanch it briefly, and drain off the excess water. Now, place the moong dal, spinach, ginger, and green chilies into a mixer jar. Add a little water and grind everything into a smooth paste. Ensure the paste isn't too runny, as that could make kneading the dough difficult.

Kneading the Puri Dough
Transfer the prepared paste into a large bowl. Add the wheat flour, semolina, carom seeds, salt, and turmeric powder, and mix well. Knead into a slightly firm dough, adding water as needed. Finally, add a tablespoon of oil and knead the dough thoroughly once more. Cover it with a damp cloth and let it rest for about 10 to 15 minutes. This brief resting period helps the dough set, making it easier to roll out the *puris* later; if the dough becomes too soft, a little extra wheat flour can be added.

**How ​​to Roll and Fry the Puris**
Now, divide the dough into small balls. Lightly grease the rolling surface with oil and roll out each ball to a medium thickness. There is no need to roll the *puri* too thin, as this can affect its taste and texture. Heat oil in a deep pan (*kadhai*) and add the *puris* one by one. If the oil is at the right temperature, the *puri* will gradually puff up. Flip it over and fry until golden brown and crispy on both sides. Remove the fried *puri* from the pan and place it on a paper towel to absorb any excess oil.

**What to Serve With?**
Serve the piping hot Moong Dal-Spinach *puris* with potato curry (*aloo ki sabzi*), yogurt, pickles, or green chutney. For children, serving them with a mildly spiced vegetable dish or yogurt is a great option. The green color makes the dish visually appealing, which can help encourage children to try something new. If you prefer a lower-oil option, the same mixture can be used to make small *tikkis* (patties) or *parathas* on a griddle (*tawa*); however, deep-frying is essential to achieve the signature crispy texture of a traditional *puri*.

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