Moong Dal Kachori

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Moong Dal Kachori

Number of servings: 15 of the above size

Kachori is a popular street food in most of the cities as well as in Manipal. It is available in most of the normal restaurants too. The ingredients of the stuffing are make the Kachori mouth-watering and addictive.  It is actually simple to prepare; in my opinion this crispy, slightly spicy dish could be a real ” Monsoon delight”, to be enjoyed over tea during the chilly rains. Here it is!

What you need to have:

1. Split Moong Dal – 1/2 cup

2. Cumin seeds – 1 Teaspoon

3. Asafoetida powder – 1/2 Teaspoon

4. Fennel seeds powder –  1 Teaspoon

5. Garam masala powder – 1/2 Teaspoon(normal)

6. Chilli powder – 1/2 Teaspoon

7. Amchur powder – 1 Teaspoon

8. Curry leaves – 2 Strings

9. Green chill and Ginger chopped – 1/2 Teaspoon each

10. Salt – To taste

11. Cooking oil for seasoning – 1 Teaspoon

Ingredients of the stuffing of Kachori

What you do with what you have:

1. Wash and soak Moong dal in water. Check to see if done by pricking it with your nails so that when pricked it should easily sink in. Wash and finely chop both green chillies and peeled ginger and keep it aside.

2. Drain water from  soaked moong dal and grind it with chopped ginger and green chilly to a coarse paste in the mixer with required quantity of salt. Do not add water.

Ground moong dal mixture

3. Place a skillet with cooking oil in it on medium flame. Add cumin seeds to it. When it splutters, add asafoetida/hing powder and curry leaves to it.

Seasoning in progress

4. When done, add ground dal mixture from step-2 to it and lower the flame.  Keep stiring every now and then, since moong dal sticks to the hot bottom and burns the dish.

Ground moong dal mixture being cooked

5. Cook till done and add all the masala powders and allow to cool.  The dish should turn so dry that one should be able to stuff in.

Kachori dal stuffing

Ingredients of the outer dough.

1. All purpose flour/Maida – 2 cups

2. Cooking oil – 1/4 cup

3. Salt – To taste and water

What to do with what you have:

6. Sieve Maida, salt in the siever and transfer to a bowl and add cooking oil and also water in steps to make a soft pliable dough and keep it aside for about half an hour covered with a slight damp cloth.

7. Pinch out required quantity of the dough and roll it into 3 ” round disk and place around 2 teaspoons of stuffing from step-5 to it fold the edges in such a way that they come closer by just pressing the roti in the middle so that  it turns  easy to close the edges.

The dough, rolled roti, roti with closed edges

8. Place a skillet with 2 cups of cooking oil in on medium flame.  On heating, fry the stuffed roti and on being fried flip it top fry on the other side as well.

Kachori being fried

9. When done flip and fry the other side of the kachori till light brown on medium flame only. (When fried on high flame it will not turn crispy but will turn soft.)

Kachori being fried on the other side

10. Enjoy hot with either tomato sauce or Pudina chutney.  Yummmmmmmmmmmmm  One can even bake it in the oven and will put up the version soon!!!!!!!!!!

Ready to serve Kachori with Tomato sauce

Number of servings: 15 of the above size

Good to remember:

1. Grind moongdal without water and let it be thick

2. While seasoning the same always put it on low flame only, since moong dal burns fast and the mix may turn disastrous and unfit for use.

3. Make the outer dough smooth and pliable but with very less water and proper kneading.

4. Always fry on medium flame so that Kachori turns out crispy and enjoy with the chutney of your choice.

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