Thursday, January 24, 2013

Moong Dal Kachori





Moong Dal Kachori as name suggest is a kachori where moong dal is used as stuffing. Every bite is  crispy and drool worthy. It can be served as snacks or breakfast. Stuffed kachori is my all time favorite and now my 2 yr old boy has joined me as he loved it when I prepared last time for breakfast.



RECIPE:
Cooking Time: 35-40 mins
Preparation Time: 15-20 mins


Ingredients:

For Dough:
  • Maida: 1 cup
  • Salt to taste
  • Oil: 2 tbsp

For Stuffing:
  • Split Moong Dal: 1/4 cup
  • Cumin seeds: 1/4 tsp
  • Fennel seeds:  1/4 tsp
  • Asafoetida a pinch
  • Green chilli-ginger paste: 1/2 tsp
  • Garam masala pwd: 1/4 tsp
  • Coriander leaves: 1 tbsp ( finely chopped)
  • Oil 1 tsp.
  • Salt as per taste
  • Oil for deep frying






Method:

For Dough:
  1. Combine maida, salt and oil and mix well. 
  2. Slowly add water and make a soft and smooth dough . Cover and keep aside to rest for at least half an hour.
For Stuffing:
  1. Boil dal for 10-12 mins on medium heat and drain. Leave it to get cool at room temperature.
  2. Heat oil in pan and add  the cumin seed and fennel seed, allow to splutter then add asafoetida and green chilli-ginger paste, cook for a min.
  3. Now add the dal, garam masala and salt and cook for 4-5 mins. 
  4. When mixture cools down, grind coarsely.
  5. Add coriander leaves and mix well.
For Preparing Kachori:

  1. Divide the dough into equal size small ball.
  2. Now roll the ball and place spoon full of dal mixture at center.
  3. Pick up round and wrap mixture into it like a pouch and roll a bit.
  4. Heat sufficient oil in kadai/pan and deep fry on low to medium heat till crisp and brown in color.
  5. Drain and serve hot with chutney of your choice.



Note:
  • Deep fry on low to medium heat else it will not be crisp.
  • Do not over cook dal. 




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