Moong Dal Kachori

Name: Moong Dal Kachori
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Moong dal (soaked and crushed); 2 tbsp Crushed Coriander; 1/2 tsp Garam Masala; 1/2 tbsp Fennel Seeds; 1/2 tbsp Crushed Cumin Seeds; 1/4 tsp Asafoetida; 1/2 tsp Kasoori Methi; 1 tbsp Red Chilli Powder; 1 tsp Black Salt; 1 tsp amchoor powder; 1/2 tsp Black Pepper; 1/4 cup Besan; 1/2 tsp crushed ginger; 2 tbsp Oil; 1 1/2 cup Maida; 1 tsp salt; 1/4 cup ghee; as required Water; 1/4 tsp Carom seeds

Jyoti Ghuge @cook_19626299

Germany

#indianstreet
#ind3
#goldenapron3

Jyoti Ghuge @cook_19626299

Germany

#indianstreet
#ind3
#goldenapron3

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Ingredients

2 servings

1/2 cupMoong dal (soaked and crushed)
2 tbspCrushed Coriander
1/2 tspGaram Masala
1/2 tbspFennel Seeds
1/2 tbspCrushed Cumin Seeds
1/4 tspAsafoetida
1/2 tspKasoori Methi
1 tbspRed Chilli Powder
1 tspBlack Salt
1 tspamchoor powder
1/2 tspBlack Pepper
1/4 cupBesan
1/2 tspcrushed ginger
2 tbspOil
1 1/2 cupMaida
1 tspsalt
1/4 cupghee
as requiredWater
1/4 tspCarom seeds

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Steps

1

Soak moong daal for 2-3 hours after that transfer it to a blender jar and crush it.
2

Now take a pan add oil in it. Once the oil is hot add cumin seeds, crushed coriander seeds, crushe fennel seeds and stir it.
3

After this add chopped ginger and green chilli and saute it for 1 minute. Now add besan to it roast it till the besan leaves its smell and aroma starts to come.
4

Roast besan on medium flame for 1-2 minutes. Once the besan is roasted properly then add kasoori methi,red chilli powder, turmeric powder, garam Masala, black salt,amchoor powder and mix it well.
5

Now add crushed moong dal and roast it till it gets completely dry. Cook this for 6-7 minutes on medium flame.Once the mixture is done keep it aside to get cool down.
6

Now in a bowl take maida add salt, ghee, carrom seeds and water and make a soft dough.
7

Let the dough rest under a damp cloth for 10 minutes.
8

Make small dough balls roll into flat disc then add mixture into the circle and pull in all the sides together pinch it and seal it completely.
9

Heat oil on a very low flame. Add kachori into the oil.
10

Fry them until they turn brown in colour for 8-10 minutes.
11

Place them on absorbent paper. Khasta kachori is ready.