Moong Dal Kachori

Name: Moong Dal Kachori
Total time: 2700 s
Yield: 6 to 8 persons
Cuisine: Indian
Ingredients: 225 gms yellow Moong dal; 1 inch ginger,; 1tbsp coriander leaves optional; 1 tsp of each coriander seeds,; funnel seeds; cumin seeds; 1 tbsp besan(chickpeas flour); 2 tbsp dry grated coconut; 1/2 tsp turmeric,; 1 tsp chilli powder,; 1/2 tsp cumin powder,; 1 pinch asafoetida,; salt as per your taste,; 1tsp lemon juice and sugar; oil to deep fry and for tadka; 2 cups maida,; 2 tbsp fine semolina,; salt,; carom seeds,; 2 tbsp ghee; 1/2 cup water

Surekha Dongargaonkar @sdsurekha53

It's a North Indian snack, an
appetizer or tea time snack.

Surekha Dongargaonkar @sdsurekha53

It's a North Indian snack, an
appetizer or tea time snack.

Saved

Ingredients

45 minutes

6 to 8 persons

for stuffing,
225 gms yellow Moong dal
1 inchginger,
1tbspcoriander leaves optional
1 tsp of each coriander seeds,
funnel seeds
cumin seeds
1 tbsp besan(chickpeas flour)
2 tbsp dry grated coconut
1/2 tsp turmeric,
1 tsp chilli powder,
1/2 tsp cumin powder,
1 pinch asafoetida,
salt as per your taste,
1tsp lemon juice and sugar
oil to deep fry and for tadka
for outer covering _
2 cups maida,
2 tbsp fine semolina,
salt,
carom seeds,
for making dough
2 tbsp ghee
1/2 cup water

Saved

Steps

45 minutes

1

Wash the moong dal and soak it for 6 to 8 hours
2

Drain the Moong dal and grind without any water to get a coarse texture.
3

Chop ginger, coriander leaves and grate coconut.
4

Add dry coconut and fry for a minute Then add turmeric powder and chilli powder and salt. Mix nicely.
5

Make coarse powder of funnel seeds, cumin seeds and coriander seeds in a grinder. Heat oil in a pan and fry this powder for a minute.
6

Add ground moong dal, fry and cover for few minutes to cook it.
7

Open the cover and cook till the mixture it becomes dry.
8

Put off the flame. Then add lemon juice & sugar. Mix well. Take out this mixture and let it cool. the filling material is now ready.
9

For making covering of kacori, seive maida and semolina. Add ghee and rub it in the flour.
10

Make a dough using water little by little. Make the dough little soft.
11

Keep the dough covered for half an hour. Then Knead well.
12

Divide in equal portion to make balls and roll into tkick puries.
13

Put the moong dal filling mixture in the center of the puries Apply water on circumference of the puri and pinch the edges together to make kachories.
14

Flatten it with palm. Make all khachories in a similar way.
15

Deep fry them kachories on low to medium heat. it may take about 8 to 10 minutes for frying each batch.