Khasta Moong Dal Kachori

Crunchy spicy moong dal/ pyaaz khasta kachoris will definitely hit your taste buds craving for more and more.

Cooking Time: 1 hour

Serves              : 4

INGREDIENTS

Pyaaz Stuffing

  • Salt
  • 3 tbsp coriander (chopped)
  • 2 tbsp saunf
  • 2 tsp coriander powder
  • 2 tsp chilli powder
  • 2 tsp oil
  • 2 tbsp besan
  • 2 cups onion (chopped)
  • 2 bay leaves
  • 1½ tsp green chillies (chopped)
  • 1 tsp kalonji seeds
  • 1 tsp garam masala

Moong Dal Stuffing 

  • Water (kneading)
  • Moong Dal (Split) – 1/2 cup
  • Sauf – 1 tsp
  • Salt
  • Salt – 1/2 tsp
  • Red Chilli powder – 1/2 tsp
  • Oil/ Ghee – 1/4 cup
  • Oil – 1 tsp
  • Amchur – 1 tsp
  • Hing – a pinch
  • Green Chilli – 1tsp
  • Ginger paste – 1 tsp
  • Garam Masala – 1/2 tsp
  • Curry Leaves (chopped) 2tsp
  • Cumin Seeds – 1 tsp
  • Maida – 2 cups

METHOD for the Dough

  • Combine flour, salt and ghee or oil together.

  • Knead all the ingredients together to make a bread crumb like texture.

  • Combine water to make soft dough.
  • Knead the dough for ten minutes.

  • Cover the dough and keep aside.

METHOD for the Moong Daal Stuffing

  • Wash and soak the moong dal for an hour.

  • Drain the water.

  • Mince the dal coarsely.
  • In a pan heat oil.
  • Add cumin seeds and hing.
  • Combine curry leaves when cumin seeds splutter.
  • Add dal to the mixture.
  • On a low flame, cook the dal.
  • Stir the dal continuously to avoid it sticking in the pan.
  • Sauté the dal till it is light brown.
  • Combine all the masala.
  • Sprinkle salt.
  • Turn the flame off.

 METHOD for Kachori Making

  • Make a small ball out of the dough.

  • Flatten the ball with the help of your fingers keeping a thick center.

  • Lay a spoonful of filling in the center.

  • Cover the filling from all the sides.

  • Close all the ends and cut off the excess dough.

  • Flatten up the balls with your palm.

  • Heat oil in a pan.
  • Check the oil temperature before you lay the kachori in it.
  • Make sure the oil is not smoking hot.
  • Place the kachoris gently in the oil.
  • Lay 3-4 kachoris at a time.

  • Make sure they rise up bit by bit.
  • Let the kachori rise up for two minutes.

  • Now turn the kachori to the other side.

  • Fry the kachori for 4-6 minutes till it is golden brown in color.
  • Repeat the same for other side.

  • Fry till 4-6 minutes.
  • Remove the kachori once they are fried.

  • Drain the excess oil in a tissue paper.
  • Serve hot with chutney.

My Tip

  • You can try pyaaz stuffing also while making the kachori.
  • You just need to change the ingredients as mentioned above.

 

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