Moong Dal Kachori

Name: Moong Dal Kachori
Cuisine: Indian
Ingredients: For stuffing; 1/2 cup Moong Dal (yellow coloured); 1/2 tsp Red Chilli Powder; 1/4 tsp Turmeric Powder; 1/2 tsp Dhania Jeera Powder; 1/2 tsp Saunf (crushed); 1/4 tsp Amchur Powder; 1/4 tsp Garam Masala; Pinch Hing; 1 tsp Sugar; to taste Salt; as needed Water; For dough; 1 cup Maida; 2 tsp Rava; 2 tbsp Oil; to taste Salt; as needed Water as required to knead the dough; as needed Oil for frying

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#streetfoodonindia

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

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Ingredients

For stuffing
1/2 cupMoong Dal (yellow coloured)
1/2 tspRed Chilli Powder
1/4 tspTurmeric Powder
1/2 tspDhania Jeera Powder
1/2 tspSaunf (crushed)
1/4 tspAmchur Powder
1/4 tspGaram Masala
PinchHing
1 tspSugar
to tasteSalt
as neededWater
For dough
1 cupMaida
2 tspRava
2 tbspOil
to tasteSalt
as neededWater as required to knead the dough
as neededOil for frying

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Steps

1

In a pan, dry roast moong dal. Let it cool and make powder. Then add red chilli powder, turmeric powder, dhania jeera powder, saunf, amchur powder, garam masala, hing, sugar and salt. Mix well and add little water. Again mix well. Add water if required to get mud like texture. Keep aside.
2

In a big plate, take maida, rava, oil and salt. Mix well and add water gradually to make soft dough. Knead for few mins and keep aside the dough covered with samp cloth to rest for half an hour.
3

Now, make lemon sized ball from the dough. Make smooth and flatten the ball. Take about 2 tsp prepared moong dal stuffing. Keep stuffing in the center of the flatten ball. Bring edges together and seal properly.
4

Again gently press from edges with the help of a palm and deep fry the Kachori's till golden brown. Alternatively you can also roll the Kachori's.
Serve!!
5

You can store these Kachori's in an airtight container for a week also.