Moong Dal Kachori

Moong Dal Kachori is a lip-smacking dish, straight from the land of flavours Rajasthan and also called Rajasthani moong dal kachori or khasta kachori. Rajasthani’s relish moong dal kachori either for breakfast or quick evening snack, also can be made into chaat and served as a side dish with any meal.

INGREDIENTS

FOR STUFFING:

  • ¼ cup moong dal
  • ½-¾ tsp chilli powderadjust to your spice level
  • ¼ tsp turmeric powder
  • ½ teaspoon coriander powder
  • ¾ tsp fennel seedscrushed
  • ¼ teaspoon cumin powder / jeera powder
  • ½ tsp dry mango powder / amchur powder
  • ¼ tsp garam masala
  • a pinch of hing
  • 1 tsp sugar
  • salt to taste
  • 4-5 tsp wateror as required

FOR DOUGH:

  • 1 cup maida / plain flour / all-purpose flour
  • 1 tsp semolina / rava / sooji
  • 3 tbsp oil
  • salt to taste
  • pinch of sodaoptional
  • water to knead to dough
  • oil for deep frying

INSTRUCTIONS

How To Make Kachori Recipe

Preparing kachori dough

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

Moong Dal Kachori

2. Add ½ teaspoon salt or as per taste.

Moong Dal Kachori

3. Add ¼ cup ghee.

Moong Dal Kachori

4. With your fingertips mix the ghee with the flour for a few minutes.

Moong Dal Kachori

5. You have to mix well, till you get a breadcrumb like texture in the flour. When this mixture is pressed, it should not break.

Moong Dal Kachori

6. Then add ½ cup water in parts.

Moong Dal Kachori

7. Mix and then begin to knead.

Moong Dal Kachori

8. Knead to a smooth dough. Add water as required. If the dough becomes sticky, then add some flour. If the dough looks dry, then add some more water and knead. The dough can be semi-soft to soft. But do not make it too soft.

Moong Dal Kachori

9. Cover the dough with a moist muslin or kitchen towel. Let the dough rest for 30 minutes.

Moong Dal Kachori

Making Stuffing For Kachori

10. Rinse ½ cup moong dal in a bowl. Soak moong dal for 2 hours.

Moong Dal Kachori

11. Later drain all the water very well and add the soaked moong lentils in a grinder jar.

12. Using the pulse option, lightly crush or make a roughly coarse mixture of the moong lentils. Do not grind too much.

13. Then heat a pan. Add ½ tablespoon ghee.

Moong Dal Kachori

Also check:Crispy Masala Puri

14. Once the ghee melts, keep the flame to the lowest or switch off the flame. add all the spice powders one by one. First add ¼ teaspoon turmeric powder and ½ teaspoon red chilli powder.

Moong Dal Kachori

15. Then add ½ teaspoon cumin powder.

Moong Dal Kachori

16. Next add 1 teaspoon coriander powder.

Moong Dal Kachori

17. Add 1 teaspoon crushed fennel seeds. You can also use fennel powder.

Moong Dal Kachori

18. Add ½ teaspoon dry ginger powder (saunth powder). Instead of ginger powder, you can also use ½ teaspoon finely chopped ginger. Some chopped green chilies can also be added.

Moong Dal Kachori

19. Now add 1 teaspoon dry mango powder (amchur powder).

Moong Dal Kachori

20. Keep the flame to its lowest and mix very well.

Moong Dal Kachori

21. Do make sure that the spices do not burn.

Moong Dal Kachori

22. Then add the coarsely ground moong dal. Also add salt and 1 pinch of asafoetida (hing).

Moong Dal Kachori

23. On a low flame mix very well.

Moong Dal Kachori

24. Saute with non stop stirring for 3 to 4 minutes on a low flame. Check the taste and if required you can add more spice powders like red chili powder and mango powder. Let the mixture become warm or cool down.

Moong Dal Kachori

25. Now make small balls from this moong dal mixture. You can also spread some oil on your palms while making the balls. Cover and keep aside.

Moong Dal Kachori

Stuffing And Making Moong Dal Kachori

26. After 30 minutes, lightly knead the dough. Then roll the dough into a log.

Moong Dal Kachori

27. Now cut the dough in equal portions. This will depend on the number of moong dal mixture balls that were made. With this recipe, you will get about 9 to 10 kachoris.

Moong Dal Kachori

28. Take a portion of the cut dough and flatten it with your fingers. Keep the edges thin while flattening. You can also use a rolling pin (belan) to flatten.

Moong Dal Kachori

29. Now place the moong dal stuffing ball on the dough. Flatten the moong dal stuffing ball.

Moong Dal Kachori

30. Bring the edges of the dough together and join them at the center. Excess dough can be pinched off and removed.

Moong Dal Kachori

31. Press and then flatten the top. Do check the video above to see how the stuffing and shaping is done.

Moong Dal Kachori

32. Now gently roll the kachori with a rolling pin to get a medium thickness kachori. Stuff and prepare all kachoris this way. Keep them covered under a moist muslin or cotton cloth, so that they do not dry up.

Moong Dal Kachori

Frying Moong Dal  Kachori

33. Heat oil for frying and keep the flame to a low. When the oil is just hot enough, you can add the kachoris. Make sure the oil is not medium hot or very hot. to check the temperature while frying, add a small piece of dough to the oil. If it comes slowly and steadily to the surface, then the kachoris are ready to be fried. if the dough comes quickly, the oil is too hot. So lower the flame. If it does not come on the surface, then the oil is cold. So increase the flame.

Moong Dal Kachori

34. When the kachoris start puffing up, then gently nudge each kachori with a spoon, so that they puff up well.

Moong Dal Kachori

35. When the base becomes light golden, then gently turn them over. The frying takes about 7 to 9 minutes. So one has to be patient.

Moong Dal Kachori

36. Continue to fry on a low to low-medium flame till the kachoris become golden. While frying you can turn them often to get an even color. Regulate the temperature from low to low-medium as required.

Moong Dal Kachori

37. Fry the kachoris till they become golden and nicely crisp from outside.

Moong Dal Kachori

38. Remove with a slotted spoon and drain the excess oil back in the kadai. Place khasta kachori on kitchen paper towels so that excess oil is absorbed. Fry all kachori this way.

Moong Dal Kachori

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