Moong dal Kachori chaat

Name: Moong dal Kachori chaat
Total time: 300 s
Yield: 4 servings
Cuisine: Indian
Ingredients: for dough-; 1 cup / 250g plain flour (Maida); as per taste Salt; 1/4 tsp Ajwain (carom seeds); 3 tbsp oil; As required Water; For stuffing-; 1 cup soaked moong dal; As per taste Salt; Pinch asafoetida (hing); 1 tsp chilli powder; 1/4 tsp turmeric powder; 1 tbsp coriander powder; 1 tsp roasted cumin powder; 1/2 tsp garam masala; 1 tsp roasted fennel seeds; 2 tsp gram flour (besan); 1 tbsp sugar; 1 tsp aamchur powder; 1 tbsp oil; as required Oil for frying; for as required Dates tamarind chutney; As required Mint coriander chutney; 1/2 cup Boiled moong (optional); As required Sweet curd; as per taste Chaat masala; as required Sev; As required Chopped coriander leaves for garnishing

Dimple Shah @shahdimpi06

Mumbai

#dals
#moongdalkachori

Dimple Shah @shahdimpi06

Mumbai

#dals
#moongdalkachori

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Ingredients

5 mins

4 servings

for dough-
1 cup/ 250g plain flour (Maida)
as per tasteSalt
1/4 tspAjwain (carom seeds)
3 tbspoil
As required Water
Forstuffing-
1 cupsoaked moong dal
As per taste Salt
Pinchasafoetida (hing)
1 tspchilli powder
1/4 tspturmeric powder
1 tbspcoriander powder
1 tsproasted cumin powder
1/2 tspgaram masala
1 tsproasted fennel seeds
2 tspgram flour (besan)
1 tbspsugar
1 tspaamchur powder
1 tbspoil
as requiredOil for frying
fchaat
foras required Dates tamarind chutney
As required Mint coriander chutney
1/2 cupBoiled moong (optional)
As requiredSweet curd
as per tasteChaat masala
as required Sev
As requiredChopped coriander leaves for garnishing

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Steps

5 mins

1

In a bowl, take maida, add salt, carom seeds and oil. Mix well
2

Now add little water at a time and knead a tight dough. Keep aside the dough for 30 minutes.
3

For stuffing, soak moong dal for an hour. Strain water from the dal and grind the dal coarsely.
4

Then, in a pan take 2 tsp oil, add asafoetida (hing) and gram flour. Roast the flour for 2-3 minutes then add chilli powder, turmeric powder, roasted cumin powder,coriander powder, salt, aamchur powder, garam masala, sugar and moong dal. (Gram flour helps in absorbing the moisture of dal).
5

Roast this for 3-4 minutes. Lastly add roasted fennel seeds and mix well. Stuffing is ready. Let it cool at room temperature.
6

Make medium size balls of the dough and press them.
7

Take 1 portion and make a well in center by pressing with your fingers. Now fill stuffing and seal it. Press and flatten it using your palms. Likewise prepare all the kachoris.
8

Roll the prepared kachoris slightly till the dal is visible. Fry them till golden brown on low flame.
9

For chaat, take a kachori, make hole in center then add curd, dates tamarind chutney, mint coriander chutney, boiled moong (you can use any other topping of your choice), add some more curd, both chutneys, sprinkle some chaat masala and garnish with sev and coriander leaves.