Moong Dal Polo

Name: Moong Dal Polo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 0.5 cup moong dal (yellow split, washed); 1 cup water (for pressure cooking dal); 2 cup whole wheat flour (atta); 1 tsp oil (for dough); 0.5 tsp cumin seeds; 0.5 tsp fennel seeds; 2 pcs dried red chili; 1 inch ginger (finely grated); 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 0.25 tsp salt (for dough)

RATING

4.3/5(28)

TASTE SCORE

8/10

Soft, flaky whole wheat flatbreads stuffed with a spiced yellow moong dal filling. A beloved Bengali breakfast or evening snack, these golden-brown polos are pan-fried to crispy perfection and pair wonderfully with tangy achar or a simple kachumber salad.

PREP

15m

COOK

25m

SERVES

2 PIECES

307 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Pressure cook the moong dal.
1.Wash the moong dal and add it to a pressure cooker with 1 cup water.
2.Pressure cook for 2 whistles, then let the pressure release naturally.
3.Drain off any excess liquid — the dal should be cooked but not mushy.
4.Mash very lightly with the back of a spoon and set aside.
knead · ~15 min
Make the dough.
1.In a large bowl, combine the whole wheat flour, 1 tsp oil, and 0.25 tsp salt.
2.Add water gradually, kneading until you get a soft, smooth dough.
3.Cover with a damp cloth and rest for 15 minutes.
temper · ~7 min
Prepare the dal filling.
1.Heat 1 tsp oil in a small pan over medium heat.
2.Add cumin seeds, fennel seeds, and dried red chilies — sizzle for 30 seconds.
3.Stir in grated ginger and chopped green chilies; sauté for 30 seconds.
4.Add turmeric powder, then the cooked dal and 0.25 tsp salt.
5.Cook for 2-3 minutes, stirring, until the mixture is dry but not crumbly.
mix · ~5 min
Cool and shape the filling.
Let the dal mixture cool completely. Divide into 8 equal portions and shape each into a small round ball.
TIPMake sure the filling is dry — wet filling tears the dough and leaks during rolling.
prep · ~2 min
Divide the dough.
Divide the rested dough into 8 equal portions. Shape each into a smooth ball and keep covered so it doesn't dry out.
assemble · ~15 min
Stuff and roll each polo.
1.Take one dough ball, dust lightly with flour, and roll to a 4-inch disc.
2.Place one portion of dal filling in the center.
3.Gather the edges, pinch to seal, and flatten gently.
4.Dust with flour and roll carefully into a 5-6 inch flatbread.
5.Repeat for all 8 portions.
TIPRoll gently with even pressure. Use minimal flour — too much makes the polo dry.
fry · ~20 min
Cook the polos on the tawa.
1.Heat a tawa over medium-high heat. Place a rolled polo on it and cook for 30 seconds until bubbles appear.
2.Flip over and drizzle 0.5 tbsp oil around the edges and on top.
3.Press gently with a spatula and cook until golden brown spots appear on both sides.
4.Repeat with remaining polos, wiping the tawa clean between batches if needed.
TIPMedium-high heat gives you the crispiest exterior without burning the bread.
serve
Serve hot.
Stack the polos and serve immediately with a side of mango pickle or fresh onion rings.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure the moong dal is drained well before mashing; excess moisture makes the filling too wet to roll.
2
Let the dal filling cool completely before shaping into balls — hot filling will tear the dough.
3
Use a gentle, even hand when rolling the stuffed dough to prevent the filling from bursting out.
4
If the dough sticks while rolling, dust with a little dry flour, but keep it minimal to avoid dry polos.
5
Cook each polo on a medium-high heat tawa for a crisp exterior without burning the bread.
6
Keep rolled polos covered with a damp cloth to prevent them from drying out before cooking.

RECIPE VARIATIONS