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A traditional Indian fried bread, crispy on the outside with a soft, savory filling of spiced moong dal. This festive treat from the Braj region is perfect for special occasions, pairing wonderfully with aloo sabzi or chutney.
For 4 servings
Prepare the Dal
Knead the Dough
Cook the Filling
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A traditional Indian fried bread, crispy on the outside with a soft, savory filling of spiced moong dal. This festive treat from the Braj region is perfect for special occasions, pairing wonderfully with aloo sabzi or chutney.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 446.85 calories per serving with 13.11g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Stuff and Roll the Ramruch
Fry the Ramruch
Serve
For a lower-calorie option, you can pan-fry the Ramruch with a little oil until golden brown on both sides, or bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through. Brush with oil before baking for better color and texture.
You can experiment with other fillings, such as a spiced urad dal filling (like in Bedmi Puri) or a savory sattu (roasted gram flour) filling.
Adjust the amount of green chilies and red chili powder to suit your preference for a milder or spicier taste.
The filling is made from moong dal, a legume that is an excellent source of plant-based protein, which is essential for muscle repair and growth.
Made with whole wheat flour (atta), Ramruch provides a good amount of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
The combination of complex carbohydrates from whole wheat and protein from dal provides a steady release of energy, keeping you full and energized for longer.
One serving of Ramruch, which is approximately 3 pieces, contains around 445-470 calories. The majority of these calories come from carbohydrates and the oil absorbed during deep-frying.
Ramruch is a traditional, indulgent dish that is typically deep-fried, making it high in calories and fat. However, it does offer nutritional benefits from the whole wheat flour (fiber) and moong dal (protein). It's best enjoyed in moderation as part of a balanced diet, especially on festive occasions.
Ramruch tastes best when served fresh and hot. You can do the prep work in advance: the dough can be made and refrigerated for up to 24 hours, and the filling can be prepared and stored in an airtight container in the refrigerator for 2-3 days. Assemble and fry just before serving.
There could be a few reasons. The dough might be too soft or too dry. The oil might not be hot enough. Also, ensure you press the puri gently with a spoon as soon as you put it in the oil; this helps trap steam inside and makes it puff.
This usually happens if the oil temperature is too low. When the oil is not hot enough, the puri stays in it for longer and absorbs more oil before it can cook and crisp up. Ensure the oil is at a steady medium-high heat.
Traditionally, Ramruch is served with a tangy and spicy potato curry (aloo ki sabzi). It also pairs wonderfully with mint-coriander chutney, tamarind chutney, plain yogurt (dahi), or a spicy mango pickle.