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Mugsamli or Bhaja Muger Puli (Fried Bengali Dumplings with Toasted Moong Pulses)

Crispy Mugsamli can be had just like that or with a sprinkle of Jhola Gur or liquid aromatic date palm jaggery. In case you don’t have Jhola Gur, you can use homemade jaggery syrup too, made by boiling jaggery and water in equal quantities. There are people who prefer to dunk it in 1:1 sugar syrup for 10 minutes, but I prefer Mugsamli crispy, with just a generous sprinkle of Jhola Gur.


  • Moong Daal I used unpolished Shonamuger daal, which has tiny grains: 400 g
  • Rice powder: 150 g
  • Refined flour: 100 g
  • Cumin seeds: ¾ tsp
  • Black pepper powder: 1.5 tbsp
  • Salt: ¾ tsp
  • For the stuffing:
  • Freshly grated coconut: 2 cups
  • Grated Nolen Gur aromatic date palm jaggery: 1 cup
  • Khoya grated: 1 cup
  • A mixture of Ghee and oil for deep-frying.
  • Jhola gur liquid jaggery as an accompaniment.


  • Toast the pulses till golden brown and aromatic. Now wash the daal three times and soak for 30 min.
  • Discard the water and wash the pulses once again. Add the pulses to boiling water in which salt has been added. The water should be just enough to submerge the pulses. Slow-cook until the water is almost evaporated out and the pulses and cooked through. Let it cool at room temperature.
  • While still warm, mash the pulses and mix-in the rice powder, refined flour, cumin seeds and black pepper powder. Make a smooth dough. If the dough feels too dry, add little water.
  • Oil your palms generously and make ping-pong-sized balls out of the dough. Cover and keep aside.
  • Side-by-side, make the stuffing by cooking together the coconut, jaggery and Khoya. Let it cook until it looks semi-wet: almost on the dry side.
  • Switch off the flame and let the stuffing cool down at room temperature.
  • Oil your hands again. Flatten one ping-pong-ball-shaped dough in your palms. Add a teaspoonful of the coconut mixture at the centre.
  • Enclose the stuffing by giving the dough a traditional Bengali “Puli” shape. Ensure that there are no cracks.
  • You have to oil your hands each time you make these Mugsamli pulis.
  • Shallow-fry in a pan until golden brown on both sides. Be careful and gentle while flipping. I use two tablespoons for the same.
  • Remove the Mugsamlis on an absorbent paper.
  • Drizzle liquid jaggery or Jhola Gur generously. Otherwise, soak in warn sugar syrup (1: 1 ratio) for 10 min.