Moong daal Kachori

Name: Moong daal Kachori
Total time: 900 s
Cuisine: Indian
Ingredients: 1 cup wheat flour; 1 cup APF (maida); 4 tbsp ghee; 1 tsp carom seeds; 1 tsp salt; 1 cup moong daal (split grren gram); 1 tsp + 1tbsp ghee; 1/4 tsp asafoetida; 1/2 tsp ginger powder; 1 tsp fennel seeds; 1 tsp coriander seeds; 1 tsp Cummin seeds; 2-3 dry red chilli; 1/2 tsp turmeric powder; 1 tsp dry mango powder (amchur); 2 tbsp sugar powder or as per taste; 1 tbsp kasuri meathi; 1 tsp salt or as per taste; 1/2 cup approx water; As required Oil to deep fry kachoris

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

#NVM #cookpadindia
This is a instant version of Moong daal kachori . As I make these mouthwatering kachori without any soaking. . This recipe is simple to prepare and requires fewer efforts too. You have to just roast the dal with spices and grind to make stuffing.
These Khasta Moong Dal Dry Kachori is a popular North Indian monsoon or festive snack . Nothing can be more tempting than the crisp, golden brown, round and fluffy kachoris with spicy green chutney or ghugni (black Chickpeas curry).
#SwatisFoodDiary

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

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Ingredients

15 minutes

1 cupwheat flour
1 cupAPF (maida)
4 tbspghee
1 tspcarom seeds
1 tspsalt
For moong daal stuffing..
1 cupmoong daal (split grren gram)
1 tsp + 1tbsp ghee
1/4 tspasafoetida
1/2 tspginger powder
1 tspfennel seeds
1 tspcoriander seeds
1 tspCummin seeds
2-3dry red chilli
1/2 tspturmeric powder
1 tspdry mango powder (amchur)
2 tbspsugar powder or as per taste
1 tbspkasuri meathi
1 tspsalt or as per taste
1/2 cupapprox water
As requiredOil to deep fry kachoris

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Steps

15 minutes

1

Firstly for making feelings..
Heat 1tsp ghee in a pan, add washed moong daal and Roast the daal on low flame.
Add fennel seeds, coriander seeds, Cummin seeds and dry red chillies. Roast all the ingredients until the daal turns nice golden in colour and aromatic. Then let it cool completely. Grind it coarsely.
2

Again heat 1tbsp ghee in a nonstick pan. Keep the flame on low. Add asafoetida, ginger powder, and turmeric powder. Stir and cook powder masalas for few seconds, then add grind daal mixture, dry mango powder, salt, sugar and kasuri meathi. Mix everything well, stir and cook for 2-3 minutes.
Now gradually add water, stir continuously and cook until daal absorbed the water well. Adjust salt, sugar and spices as per taste.
Feeling is ready, let it come to the room temperature.
3

Further, in a big mixing bowl, add both flour, carom seeds, salt, and ghee. Check the binding (moyan). If it combines well the moyan is perfect or else add more ghee the flour.
Add little water at a time to make a semi tight dough.
4

Preparing the kachoris....
Make small balls from the daal mixture.
Take a small dough ball, flatten it with hands. The adges should be thin and center should be thick.
Fill one daal mixture ball in the dough and seal it properly. Flatten the edges lightly with the help of your palms.
Similar make all the kachoris and keep it ready.
5

Het oil to deep fry kachoris, oil should be medium hot.Deep fry the kachori on a low flame. It will take around 10 to 15 minutes to fry and turn nice golden from both sides. Once done take it out and keep them on tissue paper or kitchen towel.
Kachori is ready. Let them cool completely. And store the kachoris in a airtight container for 8-10 days.
6

Serve this yummy khasta kachoris with spicy, sweet and tangy chutney and a cup of hot tea.

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Swati Keshri 👩‍🍳 @SwatiKeshri_8918

on July 28, 2022 02:29

My Facebook page is @swati's Food Diary .I am a food Blogger and love food Photography. Cooking is my passion , I always try to create recipes with Healthy and basic ingredients.