Moong dal kachori

Name: Moong dal kachori
Yield: 4-5 people
Cuisine: Indian
Ingredients: For dough-; 2 cups all purpose flour (maida); 1/2 teaspoon salt; 1/2 cup ghee; For stuffing-----; 1/2 cup soaked moong dal; 2-3 tablespoons besan; 1/2 teaspoon Cumin seeds; 1/2 teaspoon crushed Fennel seeds; 1/2 teaspoon Ginger paste; 1/2 teaspoon Turmeric powder; 1/2 teaspoon chilli powder; 1/2 teaspoon coriander powder; 1 tablespoon dry mango powder; 1/4 teaspoon hing (asafoetida); 1 tablespoon ghee; as required Oil for frying

Chhavi Gupta @cook_17509866

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Chhavi Gupta @cook_17509866

#ldcravings1
#steetpost
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Ingredients

4-5 people

Fordough-
2 cupsall purpose flour (maida)
1/2 teaspoonsalt
1/2 cupghee
Forstuffing-----
1/2 cupsoaked moong dal
2-3 tablespoonsbesan
1/2 teaspoonCumin seeds
1/2 teaspooncrushed Fennel seeds
1/2 teaspoonGinger paste
1/2 teaspoonTurmeric powder
1/2 teaspoon chilli powder
1/2 teaspooncoriander powder
1 tablespoondry mango powder
1/4 teaspoonhing (asafoetida)
1 tablespoonghee
as requiredOil for frying

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Steps

1

Take 2 cups all purpose flour (maida)in a bowl.
2

Add salt as per taste + add 1/2 cup ghee. With your fingertip mix the ghee with the flour till you get a breadcrumb like texture in the flour. When the mixture is pressed it should not break.mix the water as required and knead a soft and smooth dough.
3

Cover the dough with a moist kitchen towel.lets the dough rest for 30 minutes.
4

For stuffing----- Take 1/2 cup soaked moong dal in a pan add 2 cup water +1/4 teaspoons salt 1/4 teaspoon Turmeric powder +1/4 teaspoons chilli powder and cook well.
5

Then Heat a pan add 1 tablespoon ghee once the ghee melts keep the flame low add 1/2 teaspoon Cumin seeds +1/2 teaspoons crunch Fennel seeds +2-3 tablespoon besan and 1 pinch of hing (asafoetida)and 2-3 tablespoon water and saute 10 -20-seconds, add1/2 tablespoon besan and saute 20-30 seconds on a low flame. Add cooked moong dal and mix well. Saute with non-stop stirring for 3-4 mins on a low flame.
6

Now cut the dough in equal parts. Take a portion and flatten it with your fingers. Now place the moong dal stuffing on the dough. Bring the edges of dough together and join them at the center. Press and flatten it. Now gently roll the kachori using a rolling pin.
7

Heat oil for frying in a kadhai. Continue fry the kachori on a low or low medium flame till the kachori become golden and nicely crisp from outside.remove on the kitchen towel
8

Serve with fried and salted green chilli, tamarind chutney and green chutney or white peas gughani.