Rajasthani moong dal kachori

Name: Rajasthani moong dal kachori
Total time: 18000 s
Cuisine: Indian
Ingredients: for dough-; 2 cups maida; 1/4 cup oil; 1/2 cup warm water; 1/4 spoon salt; for stuffing-; 1/2 cup Soaked moong dal; 1 spoon oil; 1 Green chilli chopped; 1/4 spoon Cumin seeds; 1 pinch hing; 1 spoon Lemon juice; for dry masale-; 1/4 spoon Ginger powder dry; 1/2 spoon amchur; 1 spoon red chilli; 1 spoon coriander powder; 1/2 spoon turmeric; 1/2 spoon garam masala; 1/2 spoon dry pudina powder; To taste salt; as required Oil to fry

Shipra Gandhi @shipra_1990

Mehsana, Gujarat, India

#zing
Crispy and thick, kachori is famous in rajasthan.. it's puffed crust is made of maida.. it have many varieties for stuffing like aaloo pyaz / urad or moong dal/ mawa..
Today I m going to post moong dal kachori so lets start it..

Shipra Gandhi @shipra_1990

Mehsana, Gujarat, India

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Ingredients

1.5 hours

for dough-
2 cupsmaida
1/4 cupoil
1/2 cupwarm water
1/4 spoonsalt
for stuffing-
1/2 cupSoaked moong dal
1 spoonoil
1Green chilli chopped
1/4 spoonCumin seeds
1 pinchhing
1 spoonLemon juice
fordry masale-
1/4 spoonGinger powder dry
1/2 spoonamchur
1 spoonred chilli
1 spooncoriander powder
1/2 spoonturmeric
1/2 spoongaram masala
1/2 spoondry pudina powder
To tastesalt
as requiredOil to fry

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Steps

1.5 hours

1

In a bowl add maida oil salt and water, mix well and make a soft dough and rest for 15 minutes
2

In a frying pan heat oil and add cumin seed, hing and green chilli and saute then lower the flame and add all the dry masale and roast well.
3

Now add coarsely ground moong daal into it, saute it for 2 minutes nonstopping stirring and add lemon juice into it. Let the mixture cool down
4

Make balls of this stuffing mixture
5

Knead the dough once again and divide it into equal parts. Now take a portion and flatten it using your fingers
6

Now place moong dal stuffing balls, bring all the edges together and join them press and flatten the top and roll it with rolling pin or hands.
7

In another pan heat oil and fry kachori in low flame. Make sure the oil is not hot or medium-hot
8

When your kachori starts puffing and becomes golden in color. Remove them with a slotted spoon and serve it with chutney or tea

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Shipra Gandhi @shipra_1990

on July 21, 2020 21:05

Mehsana, Gujarat, India

cooking is my passion, it keeps my mind always refreshing.. I love to learn n try my hands on baking..#cookWithLove #BakeWithHeart #HappinessIsHomemade