Dinner

Moong Dal Kachori

INGREDIENTS

For the Dough
2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste

For The Moong Dal Filling
1/2 cup yellow moong dal (split yellow gram), soaked for 2 hours and drained
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (Hing)
1 tsp ginger-green chilli paste
1 tsp chilli powder
1/4 tsp turmeric powder (Haldi)
salt to taste
2 tbsp besan (Bengal gram flour)
1 tsp Catch garam masala
1 tsp dried mango powder (amchur)

Other Ingredients
oil for deep-frying

INSTRUCTIONS

For the dough

  1. Take the purpose flour in a big, deep bowl and add oil and ghee. Add a little water accordingly and knead the soft dough.
  2. Cover the dough with a wet muslin cloth and keep aside for 15-20 minutes.

For the moong dal filling

  1. Preheat 3-4 tbsp oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté for a minute or two.
  2. Add the soaked moong dal, salt, red chilli powder, turmeric powder and ginger-green chilli paste. Proceed to pour ¼ cup of water and mix well.
  3. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
  4. Switch off the flame, add the besan, Catch garam masala and dried mango powder and mix well.
  5. Take the filling and divide it into 12 equal portions and set it aside for cooling.

How to proceed

  1. With the dough divided into 12 equal portions, roll each portion into a 63 mm. (2 1/2) diameter circle.
  2. Put one portion of moong dal in the centre and then cover it with dough. Seal it from all sides and dust off the excess dough.
  3. Roll the filled portion again into a 75 mm. (3″) diameter circle, while ensuring that the filling does not spill out.
  4. Heat the oil for frying and keep the flame to a low. When it is just hot enough, add the kachoris one by one.
  5. After 4 minutes, decrease the flame and deep-fry on a slow flame for 5 to 6 minutes.
  6. Place the kachoris on absorbent paper towels and serve immediately.

 

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