hanukirasoi

Moong dal kachori, kachori stuffed with flavourful moong dal mixture and deep fried on slow flame to get the perfect crust. Kachori is a spicy snack popular in India. There are variety of kachori’s made throughout India like mawa kachori, pyaaj kachori, masala kachori, peas kachori, moong dal kachori etc. Today I am sharing moong dal kachori recipe, lets start with the recipe..

Ingredients :

For the Dough :

• 2 cups maida (refined flour)
• 1 tbsp suji (semolina)
• 1/4 cup melted ghee
• salt to taste

For Moong Dal Filling :

• 1/2 cup yellow moong dal (split yellow moong dal), soaked for 2 hours and drained
• 1 tbsp oil
• 1 tsp jeera (cumin seeds)
• 1/4 tsp hing (asafoetida)
• 1 tsp ginger-green chili paste
• 1 tsp chili powder
• 1/4 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp amchur (dried mango powder)
• salt to taste

Method :

• Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
• Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
• Heat the oil in a non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
• Add the moong dal and sauté on a medium flame for 1 minute.
• Add the ginger-green chilli paste, chilli powder, turmeric powder, salt and mix well. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
• Switch off the flame, add garam masala and dried mango powder and mix well.
• Remove from flame and keep aside to cool. Divide the filling into equal portions and keep aside.
• Now divide the dough into equal portions and keep aside.
• Roll out the each portion of dough into small circle.
• Place one portion of the moong dal filling in the center.
• Bring together all the sides and seal it properly and roll out again into a circle while ensuring that the filling does not spill out.
• Roll out the remaining dough with the moong dal filling.
• Heat the oil in a deep non-stick kadhai and deep-fry on a slow flame.
• Drain on an absorbent paper.
• Serve hot moong dal kachori with pickle or curd or aloo jhol.

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