Moong Dal Kachori

Name: Moong Dal Kachori
Total time: 3600 s
Yield: 8 servings
Cuisine: Indian
Ingredients: Dough; 1 cup All Purpose flour; 1/4 teaspoon Salt; 2 tablespoons Oil; 1/4 cup Chilled water; Filling; 1/4 cup Yellow moong dal; 1 teaspoon Fennel seeds coarsely grinded (saunf); 1 teaspoon Coriander seeds coarsely grinded (dhania); 1/4 teaspoon Ginger powder; 1/2 teaspoon Mango powder (amchoor); 1 Pinch Asafoetida (hing); to taste Salt; 1 tablespoon Oil; 2 tablespoons Water; Oil to deep fry

Rita Chadha @cook_12429237

Kachori is a spicy snack from India, also eaten in other parts of South Asia, and common in places with South Asian diaspora, such as Trinidad and Tobago, Guyana, and Suriname. Alternative names for the snack include kachauri, kachodi and katchuri.

Rita Chadha @cook_12429237

Saved

Ingredients

1 hour

8 servings

Dough
1 cupAll Purpose flour
1/4 teaspoonSalt
2 tablespoonsOil
1/4 cupChilled water
Filling
1/4 cupYellow moong dal
1 teaspoonFennel seeds coarsely grinded (saunf)
1 teaspoonCoriander seeds coarsely grinded (dhania)
1/4 teaspoonGinger powder
1/2 teaspoonMango powder (amchoor)
1 PinchAsafoetida (hing)
to tasteSalt
1 tablespoonOil
2 tablespoonsWater
Oil to deep fry

Saved

Steps

1 hour

1
2

To Make Dough,Mix the flour, salt and oil,Add the chilled water slowly, mixing with your fingers as you pour.
Do not knead the dough. The dough should be soft.
Cover the dough and let it sit for at least fifteen minutes.
3

To make filling
Grind the moong dal dry, almost to a powder.
Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes colour slightly. Stir continuously.
4

Turn off the heat. Add all the spices mix well. Let the mixture cool off.
Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.
5

To make the Kachoris
Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
6

Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
7

Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
Let the filled ball sit for three to four minutes before rolling.
8

Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.
9

Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
10

Fry them on medium-low heat. After they start to puff, slowly turn them over.
11

Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
12

Kachoris can be served plain, with Tamarind Chutneys, chola, or with Aloo Dum.
13

Serve them as a chat, pouring plain yogurt and chutney on top.