Moong Dal Kachori (Flaky and Tasty)

Name: Moong Dal Kachori (Flaky and Tasty)
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 2 cups Maida/All purpose flour -; 1 tsp Salt (for dough) -; 4-5 tsp Ghee/Clarified butter -; 1/2 tsp Ajwain -; 1/2 cup Moong Dal/Yellow lentils-; 1 pinch Hing/Asafoetida -; 3 tsp Oil (for mixture) -; 1 tsp Cumin seeds -; 1 tsp Fennel seeds -; 1 tsp Ginger paste -; 1/2 tsp Red chilli powder-; 1 tsp Finely chopped green chillies -; 1 tsp Salt (for mixture) -; 1/2 tsp Garam masala powder -; Gram flour - 5 to 6 tsp; 1/2 tsp Aamchur/Dry mango powder -; Extra oil to deep fry

Rashmi Rao @cook_16536491

Bengaluru

#LDCRAVINGS1 #ldcravings1 #streetfood

Rashmi Rao @cook_16536491

Bengaluru

#LDCRAVINGS1 #ldcravings1 #streetfood

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Ingredients

4-5 servings

2 cupsMaida/All purpose flour -
1 tspSalt (for dough) -
4-5 tspGhee/Clarified butter -
1/2 tspAjwain -
1/2 cupMoong Dal/Yellow lentils-
1 pinchHing/Asafoetida -
3 tspOil (for mixture) -
1 tspCumin seeds -
1 tspFennel seeds -
1 tspGinger paste -
1/2 tspRed chilli powder-
1 tspFinely chopped green chillies -
1 tspSalt (for mixture) -
1/2 tspGaram masala powder -
Gramflour - 5 to 6 tsp
1/2 tspAamchur/Dry mango powder -
Extra oil to deep fry

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Steps

1

Wash moong dal thoroughly and soak it for 2 hours. Grind the soaked dal coarsely(rough texture).
2

Take Maida in a mixing bowl, add salt, warm ghee and Ajwain. Mix well. Add water and knead well to make a soft dough. Allow the dough rest for atleast 15 mins.
3

For Stuffing mixture: Take a pan or kadai, add oil. Once the oil is heated, add cumin seeds, crushed coriander seeds, fennel seeds and roast them for 2-3 mins and now add ginger paste, green chillies, red chilli powder, salt and garam masala powder. Now mix them well and roast them for another 2 mins. Now add gram flour and fry well until aromat.
4

Add the dal paste to the fried mixture and combine them well for 2 mins. Add dry mango powder and mix well. Now transfer the mixture to a different container and allow it to cool.
5

Now make small balls from the dough. Roll them to small poori shapes.
6) Fill the mixture and close it in the circular motion so that the stuffing is closed well.
7) Now roll once again very delicately.
8) Heat the oil in a pan to deep fry.
Once the oil is heated, in medium flame deep fry the kachoris.