Moong Daal ki Kachori is nothing but a deep fried stuffed snack originating in the Indian Subcontinent. It is stuffed with daal or lentils, onions, potatoes or even mixed vegetables. Generally it was originated to fulfill hunger pangs of a traveller or a vendor who travelled along the spice route for his business.
Kachoris or these stuffed round balls can be stored for couple of days in fridge. It is served with Hing flavoured aloo ki sabzi or dubki wale aloo along with tamarind chtney or green chutney. It can also be served in a form of chaat with chutneys, spices and a layer of chilled curd.
- 2 Cups of Maida / All Purpose Flour
- 1 Teaspoon Salt
- 3 Tablespoon Oil / Ghee
- Water as required
- 1 Cup Moong Daal / Yellow Lentil
- 1 Teaspoon Jeera / Cumin Seeds
- 1 Teaspoon Coriander Seeds
- 1 Teaspoon Fennel Seeds
- 1/2 Teaspoon Black Peppercorns
- 1 Teaspoon Red Chilly powder
- 1 Teaspoon Jeera / Cumin powder
- 1 Teaspoon Coriander powder
- 1 Teaspoon Amchoor / Dry Mango powder
- 1/2 Teaspoon Garam Masala
- 1″ Grated Ginger
- 3 Green Chillies
- 1/2 Teaspoon Hing/ Asafoetida
- 1 Teaspoon Sugar
- Salt to taste
- 3 Teaspoons Gram Flour/ Besan
- 2 Tablespoon Fresh Coriander Leaves
- 4 Tablespoon Oil
PREPARATION TIME: 3 Hours
HOW TO PREPARE:
- Soak the daal /lentil in water for 2 hours, drain it and then coarsely grind it and keep aside
- In a grinder coarsely grind the Cumin seeds, Coriander Seeds, Fennel and Black Peppercorns
- Add the coarsely grind mix to heated oil in a wok
- Add in Green chillies and Ginger and saute well
- Sprinkle Asafoetida and Gram flour, mix well till the gram flour gives a nutty aroma
- Add in the grinded lentil and let it cook till all the water is evaporated
- Add in all dry spices – Salt, Red Chilli, Cumin powder, Coriander powder, Dry Mango
- Keep cooking until all moisture dries up and daal doesn’t forms lumps, daal mix should get crumbly
- Add in Garam Masala, Sugar and Fresh Coriander. Mix well and cook till all is mixed together.
- Keep aside to cool. Once cool it can be stuffed in the kachori dough.
- In a bowl take flour and salt, Add in Ghee or Oil and mix until a breadcrumb texture is attained
- *Tip: Take little flour in palm and press, if binds together then its time to make dough
- Add water spoon by spoon and form a smooth dough
- Cover with Kitchen towel and rest for 30 Minutes
- Take a small portion of the dough and roll out in a 5″ diameter flat bread
- Put 1-2 Teaspoon of Moong Daal mixture in the center of the flat rolled dough
- Bring the edges together in the center and make a ball
- Press and flatten it with hand .
- Heat oil in a wok for frying, add in kachoris slowly and fry on a low heat.
- Frying on low heat makes it crisp from outside and cooks it properly from inside.
- Serve hot with tamarind or green chutney or with Aloo ki sabzi.