Moong dal kachori

Name: Moong dal kachori
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Moong dal soaked overnight; 1/2 cup roasted gram flour; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 1/2 tsp turmeric powder; 1 pinch asafoetida powder; 2 tablespoon oil for tempering; 1 tsp garam masala; 2 tsp coriander powder; 1 tsp dried mango powder; 1 tsp red chilli powder; to taste Salt; 2 cup all-purpose flour; to taste Salt; As needed Oil for moyan as required; 1/2 tsp Carom seeds; As needed Warm water for kneading

Sakshi Chaturvedi @foodazzler

Being an indian that too rajasthani my daddy always loved having garma garam moong dal kachori ...be it with tamarind or coriander chutney or meetha dahi ... simply mouthwatering..!!!
#father

Sakshi Chaturvedi @foodazzler

Being an indian that too rajasthani my daddy always loved having garma garam moong dal kachori ...be it with tamarind or coriander chutney or meetha dahi ... simply mouthwatering..!!!
#father

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Ingredients

40 minutes

4 servings

For stuffing
1 cupMoong dal soaked overnight
1/2 cuproasted gram flour
1 tspfennel seeds
1 tspcumin seeds
1 tspcoriander seeds
1/2 tspturmeric powder
1 pinchasafoetida powder
2 tablespoonoil for tempering
1 tspgaram masala
2 tspcoriander powder
1 tspdried mango powder
1 tspred chilli powder
to tasteSalt
For kachoris
2 cupall-purpose flour
to tasteSalt
As neededOil for moyan as required
1/2 tspCarom seeds
As neededWarm water for kneading

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Steps

40 minutes

1

First step is to soak the moong dal.. batter be overnite.
2

Next strain it and let it dry on a kitchen towel until feels a bit dried out. Say for 20 mins.
3

Grind it coarsely without or with very less water as we need it to be grainy and not as a paste.Set aside.
4

Heat oil in a pan or wok.
5

Add in aisefotoeda, cumin seeds, fennel seeds and coriander seeds.
6

As they splatter, add in the ground dal and mix well so it shall get roasted really well without lumps... within minutes it will feel dried and non sticky.keep stirring.
7

Add in all the spices... and mix well.. keep roasting until everything mix up really well and it turns aromatic.
8

Add in the roasted besan... as it gives a great texture to the stuffing and enhances the taste.
9

Mix well and turn off the flame.
10

Now for the dough... add in salt and carom seeds in flour and gradually add in the oil for moyan.. usually 3-4 tablespoons are good enough.
11

Knead with lukewarm water until soft yet firm dough forms.
12

Make equal sized balls out of it.
13

Roll them thin from outer edges and medium flat from center.
14

Put some dal stuffing and close by folding the edges inwards.
15

Pinch the center to seal and roll with a very light hand to shape it round. Make sure the stffing shall not intrude outside.
16

Fry in medium hot oil until golden and crisp.
17

Strain the excess oil.
18

Serve hot with tamarind or coriander chutney or sweet dahi. ENJOY!!!

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Sakshi Chaturvedi @foodazzler

on June 21, 2020 18:26

Eager to learn new things and love to explore the world of food .... various cuisines different methods new recipes. we dont just cook we serve love with it.