Moong/Mug Dal er khasta Barfi (Lentil stuffed crispy Barfi) – Delicious Tea time snack Recipe

“you can’t get a cup of tea big enough or a book long enough to suit me.” –C.S. Lewis

Indeed!

Its almost like my mind was read..dont get me wrong.I love coffee..I like making coffee at home. I love finding quick fixes to store bought frothy drinks but give me one drink (other than just water, of course!) I have to live with all my life? I choose tea. Period.
I am a tea person. I need my two cups of green tea twice daily.
-No sugar.
-No milk.
-Just a pinch of cinnamon or a few lemon drops, please.

But what is tea without a little this or that. Like in Bengal we lovingly say,

“Cha er saathe taa” !

This recipe of mine is just that “this” which compliments your evening tea perfectly.

Its a barfi and no its not sweet!
It’s a crispy barfi stuffed with a yummy spicy mixture of green gram(moong dal)(lentil). Its crisp enough to make it crackle between your teeth and smooth enough to swallow in a big mouthful.

Best part you ask???
Its so versatile. Not only can it be served with almost  anything – be it tea, frothy coffee, some sweet dish, as starters

Find out how to make the easiest cake with easiest milk frosting in the world! In microwave oven & in gas top(pressure cooker)

or with a lovely piece of delicious vanilla cake & milk chocolate frosting!

A savoury & sweet combo! Also, it’s as simple as it gets! Pure vegetarian delight!

Easy yet tasty!

Let’s get the tea party started !

Daal er khasta Barfi (Lentil stuffed crispy Barfi)

• Time: 30mins
• Difficulty: easy
• Print

Ingredients :

For the outer barfi covering-

• Refined/semi-refined flour (you could use flour for this..be it gluten free or wheat flour), 2 cups
• Salt, to taste
• Baking powder, 2 teaspoon
• Sugar, 1 teaspoon
• Cold/chilled water, as required for kneading
• Oil,1 tablespoon

For stuffing-

• Split green grams (moong daal), dry roasted & blended, 1 big cup
• Salt, to taste
• Sugar, 1 teaspoon
• Oil, 2 tablespoon for stuffing & for shallow/deep frying
• Ginger, 1 inch long, paste
• Green chillies, 2-3 paste (depending on your taste)
• Fennel seeds, paste/powder,1 teaspoon
• Kashmiri red chiili/red chilli powder, to taste (I used less than 2 teaspoon of normal red chilli powder use more in case of kashimiri red chilli powder)
• Cumin seeds (for tempering), 1 teaspoon
• Turmeric, ½ teaspoon
• Garam masala powder, 1 teaspoon (Or 1/2 inch stick of cinnamon, 2 small cloves, 2 small cardamom paste will do)
• Water, 2-4 tablespoon

 

Method :

For the barfi (outer part), make a dough by mixing the dry ingredients (flour, salt, baking powder, sugar) and oil well with cold water (for crisp). Knead well for 5 minutes. Keep aside.

For the stuffing, dry roast the daal/dal (lentil) on a wok or non-stick pan and grind it.

On a pan/wok/kadai, put oil and heat it. Add the cumin seeds and let it get brown. Add ginger paste, fennel seed powder, green chillies, salt, sugar, chilli powder, coriander powder and cook them all.

Add the lentil powder  and mix well. Add a the water and mix well. Cook till the mixture is stuffing consistency. Add garam masala paste or powder and remove from heat.

Now, roll the dough balls (small 1 inch diameter balls) with a little flour to avoid sticking.

Arrange the cooled lentil mixture in a line at one end and wrap roll the flattened dough. Cut them into small bite size pieces and stick the ends of barfi (after cutting) to avoiding leaking of any stuffing while frying

(as shown below)

Deep or shallow fry them. Serve hot with tea with some home made tomato or tamarind sauce.

Try this delicious snack for yourself, your family or kids to surprise!!

Look at some pins 🙂