Moong Dal Kachori

Name: Moong Dal Kachori
Total time: 3000 s
Yield: 2 to 4 peoples
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1/2 cup yellow moong dal; 2 tsp ginger garlic green chili paste; 1 tsp cumin seeds; 1/8 tsp hing; to taste Salt; 1 tsp chilli powder; 1 tsp garam masala; 1 tsp dry mango powder; 2 tbsp gram flour; As required Oil for frying; For dough :; 2 cups plain flour; 1/4 oil; to taste Salt; As required Water

Harshita Motwani @cook_22934517

Arvi

#goldenapron3
#Week25
#Kachori

Harshita Motwani @cook_22934517

Arvi

#goldenapron3
#Week25
#Kachori

Saved

Ingredients

45 to 50 min

2 to 4 peoples

2 tbspvegetable oil
1/2 cupyellow moong dal
2 tspginger garlic green chili paste
1 tspcumin seeds
1/8 tsphing
to tasteSalt
1 tspchilli powder
1 tspgaram masala
1 tspdry mango powder
2 tbspgram flour
As required Oil for frying
Fordough :
2 cupsplain flour
1/4oil
to tasteSalt
As required Water

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Steps

45 to 50 min

1

For the dough
Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
2

Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle add the asafoetida and the yellow moong dal mixture, mix well and cook on a medium flame for a few seconds.
3

Add the ginger-green chilli paste, dry mango powder, chilli powder, garam masala, salt and besan and cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously.
Cool and divide into 12 equal portions and keep aside.
4

Divide the dough into 12 equal portions and keep aside.
Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle.
Place one portion of the moong dal filling in the center.
Bring together all the sides, seal it tightly and remove any excess dough.
5

Roll the filled portion again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out. Gently press the center of the kachori with your thumb.
Repeat steps 2 to 5 to make 11 more moong dal kachoris.
6

Heat the oil in a deep non-stick kadhai and deep-fry, 6 moong dal kachoris at a time on a medium flame, for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
7

Drain the moong dal kachoris on an absorbent paper.
Repeat step 7 to deep-fry 6 more moong dal kachoris.
Serve moong dal kachoris immediately.