Moong Dal Khasta Kachori Kachori chat

Name: Moong Dal Khasta Kachori Kachori chat
Total time: 3600 s
Yield: 6 people
Cuisine: Indian
Ingredients: 1 cup maida/all purpose flour; 1/4 cup wheat flour; 1/4 cup suji/ semolina; 2 tsp salt; 2 tsp ajjwain/carom; 2 tbsp oil for kneading; 1 cup moong dal; 1/2 cup besan/gram flour; 2 tsp cumin seeds; 1 pinch Hing /asafoetida; 1tsp red chilli powder; 1 tsp amchur powder; 1 tsp chat masala; 1 tsp garam masala; 2 tsp salt; 1 tbsp oil

Sharuna Nanwani @S0241064

#Dal
#Post2
A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. The Moong Dal Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days.

Sharuna Nanwani @S0241064

Saved

Ingredients

60mins

6 people

1 cupmaida/all purpose flour
1/4 cupwheat flour
1/4 cupsuji/ semolina
2 tspsalt
2 tspajjwain/carom
2 tbspoil for kneading
1 cupmoong dal
1/2 cupbesan/gram flour
2 tspcumin seeds
1 pinchHing /asafoetida
1tsp red chilli powder
1 tspamchur powder
1 tspchat masala
1 tspgaram masala
2 tspsalt
1 tbspoil

Saved

Steps

60mins

1

Firstly seive all the flour in a mixing bowl.
2

Now add salt ajjwsin and oil and rub it with hands.
3

It shoula be breadcrumb like texture.
4

Now add little water and knead.little hard dough.
5

Cover it with a plastic wrap or another bowl upside down and let it rest for 15_20 mins.
6

Firstly wash and soak the dal for 15 mins.
7

Now take a thick base pan and boil the dal by just adding 1/2 cup water on a low flame.
8

Keep boiling till the grains are soft and tender.
9

To check if the grains are cooked - spoon out some grains and rub in between your fingertip.
10

It should mash up easily. If it doesn't then boil the dal for another 4_5 minutes.
11

Now strain the dal through a strainer and allow it to sit till all the water as drained out.
12

Now heat oil in a pan and add cumin seeds.
13

When they start to sputter add hing and then add the dal.
14

Now add all the dry spices stir it well and let it cook for another 3_4 mins on low flame till the masalas are well blended.
15

Now add besan to this mixture and saute till besan is fully cooked.
16

Dal mixture will look all crumbly.
Off the flame and allow the mixture to cool completely.
17

Now after the desired time, knead the dough for another 2-3 mins
18

This will also prevent the bubbles to form on cooked kachoris.
19

The dough is ready, let's start assembling the kachoris.
20

Now make equal gulf ball size dough balls.
21

Flaten it with the help of rolling pin.
Now put 2 tsp filling in the centre.
22

Bring the two end together fold and pinch them together.
23

Now pinch the other two sides and seal them.properly viving a round shape.
24

Now just press it lightly between your palm to flaten a bit.
25

Now heat oil in a kadhai and deep fry on low flame till golden brown and crispy.
26

Remove ut on a kitchen towel.
Serve hot with green chutney.
27

For chat you need
Curd
Green chutney
Sweet tamarind pulp
Finely chopped onion
Nylon sev
Pomogranate.