Khasta Moong Kachori

Name: Khasta Moong Kachori
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup maida; 1/4 th cup atta; 1 tbsp chickpea flour roasted; 1/2 cup yellow moong dal roasted; 1 pinch hing(asafoetida); 1/4 th tsp red chilli powder; 1/4 th tsp garam masala powder; 1/4 th tsp chaat masala; 1/4 th tsp fennel seeds; 1/4 th tsp ajwain (carom seeds); 1 tsp kasoori methi; 1 tbsp raisins; 1 cup oil; 1 pinch baking soda; 1 tsp powdered sugar; To taste salt

Kumkum Chatterjee @cook_12055532

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Kumkum Chatterjee @cook_12055532

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Ingredients

1 hour

4 servings

1 cupmaida
1/4 th cup atta
1 tbspchickpea flour roasted
1/2 cupyellow moong dal roasted
1 pinchhing(asafoetida)
1/4 th tsp red chilli powder
1/4 th tsp garam masala powder
1/4 th tsp chaat masala
1/4 th tsp fennel seeds
1/4 th tsp ajwain (carom seeds)
1 tspkasoori methi
1 tbspraisins
1 cupoil
1 pinchbaking soda
1 tsppowdered sugar
To tastesalt

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Steps

1 hour

1

Lightly roast and grind to powder moong dal(Split Yellow lentils).Also roast chickpea flour.Add 2 tsp ghee or oil.Add pinch of ajwain and fennel seeds,powdered sugar,hing,salt to taste,red chilli powder,kasoori methi.Mix and knead to form a dough by drizzling little water to make it soft.Divide mixture into small balls.Sift maida and atta.Add 1 tbsp oil and little salt.Also add baking powder.Mix and add water.Knead it.Add 1 tsp ghee or oil and knead again.Cover the dough for 10 minutes.
2

Divide the filling into small balls.Also divide the maida dough into small balls.Shape into cups and pinch 1tsp filling with a raisin in it.Close the cup,give it a round shape then flatten a bit with your palm.Heat oil and fry khasta moong kachori in low flame to make it crispy.Cool and store in airtight container.Stays good for a week.Can be served with hot and sweet tomato or tamarind chutney or make dahi kachori chaat.