Moong dal Kachori

Kachori is a popular Indian Fried pastry or bread, often spherical or flattened, filled with a savoury mixture. It is typically made with a dough of maida (refined flour) and stuffed with various fillings like spiced lentils(dal), onions, or potatoes.

INGREDIENTS:

For the outer cover:

2 cups of maida/ refined flour

1 tsp salt

1/4 cup of oil or ghee

1/2 tsp ajwain/carom seeds

For the stuffing:

1/2 cup of moong dal (split green gram) soaked in water for 2 hours.

2tblsp oil

1/2 tsp jeera/cumin seeds

1 tsp saunf / fennel seeds crushed coarsely

1 tsp dhaniya / coriander powder

1 pinch of hing / asafoetida

1/4 tsp turmeric/ haldi powder

1/4 cup gram flour/ besan

1 tsp green chilli paste

1/2 tsp grated ginger

1 tsp red chilli powder

1/2 tsp dry mango powder/ amchur powder

1 tsp kasuri methi

1/4 tsp garam masala

1/2 tsp salt

1/8 tsp baking soda

PROCEDURE:

• Take flour in a bowl, add salt, carrom seeds, and oil or ghee. Mix well with your hands.

• Now add water to form a soft dough. (a little softer than the chapati dough)

• Keep the dough covered for 15 to 2o minutes.

• To prepare the stuffing, drain water from the moong dal, and grind the dal without water into a coarse paste.

• Heat oil in a pan, add jeera,hing, powdered saunf, turmeric pdr, and besan. Roast it for 2 mins.

• Add grated ginger and green chilli. Roast all the ingredients on a low flame for 5 minutes.

• Now add the dal paste and roast continuously. Add garam masala. amchur powder, red chilli pdr, and kasuri methi, Salt, baking soda, and mix well.

• Roast the stuffing till it becomes a little dry, and turn off the flame.

• To assemble the kachoris, divide the dough into balls, roll out each ball, place a spoonful of stuffing mixture in the center, and seal the dough.

• Roll it lightly again into a thick poori and deep fry on a low flame until they turn crisp and golden brown.

• Serve hot kachoris with sweet tamarind chutney.