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.
Sabudana cutlets or Sago vadas are traditional deep fried snack recipe from the western and eastern region of India. Sabudana cutlets are crunchy from outside and soft from inside. It is a quick and easy snack with teatime and is healthy and nutritious. To make it more healthy and calorie less, I have baked it instead of deep frying. Best served with green Mint Chutney and Masala Tea.
My maternal grandmother (Nani Ji) use to be very excited and happy during Navratri. She use to prepare very yummy dishes during these nine days. Today in “Jai Ki Rasoi Se” made yet another dish called “Sabudane Ki Khichadi in UP Style”. This dish is dedicated to my nani ji.
1. 250 gm Soaked Sago (Bhigoye Huwa Sabudana)
2. 1 Cup Green Paste of Green Coriander, Chillies & Mint (Hare Masale Ka Paste)
3. 1 Cup Tomato Pure (Tamator Ka Paste)
4. 2 Medium Size Roughly Chopped Potatoes (Kate Aloo)
5. 2-3 Slit Green Chillies (Kati Hari Mirch)
6. 4 Tablespoon Roasted Peanut Powder (Bhuni Mungphali Ka Powder)
7. 10-15 Finely Chopped Curry Leaves (Barik Kata Curry Patta)
8. 1 Tablespoon Cumin Seeds (Jeera)
9. Oil – As per Requirement
10. Rock Salt (Sendha Namak) – As per taste
1. In soaked sago add roasted peanut powder and salt according to taste. Mix all ingredients and keep it aside
2. Heat oil in a non stick pan or kadai. Once the oil is hot, add cumin seeds and curry leaves. All them to crackle
3. Add roughly chopped potatoes and mix. Cover and cook till potatoes become soft
4. Add the green paste. Mix and cook till oil get separated from the it
5. Now add tomato pure and mix. Cover and cook till oil get separated from the it
6. Now add sago mixture and mix it. Cover it and cook it for 5 minutes on a slow flame
7. Finely add slit green chillies and cook for a minute
8. The dish is ready to be served hot with thick curd
Sabudana Khichdi is a staple recipe from the western region of India. It is made with soaked Sago or Tapioca pearls, peanuts, vegetables and spices. One of the basic recipes prepared during fasting days or navratra festival days.
Sabudana or sago is a processed plant starch pearls made from cassava root. It is rich in carbohydrate and has negligible fat content.
2 Cups Sabudana/Tapioca
1 Onions Chopped
1 Tomato Chopped
1 Potato Diced
1/2 Cup Peas
1/4 Cup Groundnuts
1 Teaspoon Jeera/Cumin Seeds
1 Teaspoon Salt
1/2 Teaspoon Red Chilli Powder
1/4 Teaspoon Turmeric Powder
Pinch of Asafoetida /Hing
2 Tablespoon Oil
1 Lemon juice
Few Coriander leaves to garnish
PREPARATION TIME: 10 Minutes
HOW TO PREPARE:
Soak Sabudana in water for overnight, drain and keep aside
In a wok, heat oil and crackle jeera/Cumin seeds
Add in Hing, Turmeric powder and Potatoes and cook till soft
Add Onions, Tomatoes, and peas and cook for few minutes
Add Salt, Red Chilli powder and Groundnuts
Finally add soaked and drained sabudana and mix well
Sprinkle some lemon juice and garnish with coriander