Farsi puri | Wheat moongdal farsi puri | atta moongdal papdi | atta papdi recipe

Moongdal farsi puri

Easy and simple crispy deep fried snack recipe made with wheat, moong dal, and a blend of spices for lip-smacking taste. Unlike the maida or traditional farsi puri recipe, it is more crisp and thin in size but can be consumed for the same purpose. This crispy puri is typically used as an evening munching snack with a cup of tea but can also be used to make chaat recipes too. Do try this!

The key to making crispy moong dal farsi puri at home are:
  • Soak moong dal into hot water for 1-2 hrs or till it becomes soft.
  • Oil or ghee should be perfectly incorporating into flour, so flour should have a crumbly texture and hold shape between hands.
  • Knead puri dough is firm and not soft like chapati dough. I recommend adding water in batches while kneading so to keep it under control. Also after resting time dough will become slightly soft.
  • Roll the puris should be slightly thinner than a normal chapati or Rotis. this would help in attaining a crisp brittle texture.
  • Fry puri in small batches in a medium flame. Once deep-fried, store them in an airtight container for longer shelf life.
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Recipe video

Moongdal farsi puri

Recipe card for wheat moogdal farsi puri

Nehas Cook Book
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Snacks
Cuisine Indian


  • 2 cup wheat flour
  • ¼ cup moong dal
  • 1 tbsp cumin seeds
  • ½ tsp crushed black pepper
  • 2 tbsp sesame seeds
  • 1 tsp ajwain
  • Pinch of hing
  • Salt to taste
  • 3-4 green chilli
  • 1 tsp ginger
  • 1 tbsp curry leaves
  • 3 tbsp coriander leaves
  • 5 tbsp oil
  • ½ cup water or as required
  • Oil for frying


  • Wash and soak moong dal into slightly hot water for 1-2 hrs or till it becomes soft.
  • Drain water from soaked moong dal and keep it aside.
  • Then in a mixture jar, green chili, ginger, curry leaves, and coriander leaves. grind it into a coarse paste. Keep it aside.
  • Now in a mixing bowl, add wheat flour, cumin seeds, crushed black pepper, sesame seeds, ajwain, a pinch of hing, salt, grinded masala, and oil.
  • Mix well and flour mixture together using fingertips till the mixture becomes crumbly breadcrumbs-like.
  • Add little water at a time and start kneading the dough. The dough should be stiff and hard.
  • Cover the dough and rest for at least 15 minutes.
  • After resting time, knead it once again to smooth out and divide the dough into equal parts.
  • Make a smooth ball and flatten it out between your palm.
  • take a plastic ban and grease with oil. place a small ball-sized dough, press, and flatten using a cup.flatten as thin as possible.
  • drop the puri into hot oil keeping the flame on medium.
  • fry both the sides on medium flame until the puri turns golden and crisp.
  • drain off the puri onto the wire rack to remove excess oil.
  • store in an airtight container and enjoy wheat moong dal papadi for up to 3 weeks.


  • crushed masala gives a good flavor to farsi puri.
  • flour should have a crumbly texture and hold shape between hands.
  • knead the tight and smooth dough for farsi puri.
  • roll thin and medium-size puri.
  • fry pooris on medium flame.


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