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Moong Dal Kachori

Smita
Moong Dal Kachoris are round puff pastry balls which are stuffed with spicy filling of moong Dal . It is one of the most loved street foods of India.
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Prep Time 1 hour
Cook Time 1 day 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Indian
Servings 12 Pieces

Ingredients
  

  • Dough Ingredients
  • 2 Cup All purpose flour/Maida
  • ½ Tsp Salt
  • ½ Tsp Baking Soda
  • 4 Tbsp Canola oil/ghee /veg oil.
  • ½ Cup Water
  • Dal Masala (Stuffing )ingredients.
  • ½ Cup Moong Dal(Soak in enough water for 3-4 hours)
  • 1 Tbsp Ghee/oil
  • ½ Tsp Red chili powder
  • ½ Tsp Turmeric powder
  • ½ Tsp Coriander powder
  • ½ Tsp Dry ginger powder
  • ½ Tsp Crushed fennel seeds
  • ½ Tsp Dry Mango powder.
  • According to taste Salt .

Instructions
 

  • Making of Dough
  • Mix Maida ,Salt ,Baking soda together .
  • Make a well in the center and add oil to it.
  • With your finger tips mix oil with maida /flour .
  • It should be crumbly in texture .
  • Add water little by little and make a pliable but firm dough.
  • Keep it aside after covering with a towel for around 20 minutes.
  • Moong Dal stuffing preparation.
  • Drain all the water from the moong dal and grind it coarsely.
  • Take a pan.
  • Take Ghee.
  • Keep the flame on medium.
  • Add all the spice powders.
  • Saute it for one minute.
  • Add ground moong dal to it.
  • Mix really well . Keep it on slow to medium flame .
  • Taste it and adjust the seasoning according to your taste.
  • Keep it aside to cool off.
  • Making of Moong Dal Kachori
  • Knead the dough again .This will make your dough soft.n for 2-3 minutes.
  • Divide the dough into equal portions .
  • Take a ball.
  • Flatten it into your palm.It should be thick enough.
  • Place one spoon of Moong Dal stuffing into the dough ball.
  • Bring the edges together and join them at the center.
  • Excess dough left can be removed or pinched off into the ball.
  • Flatten it into a thick round disc with the help of your palm and fingers.
  • It should be thick and medium size .
  • Frying of Kachori
  • Heat oil in a wok.
  • Add the Kachories when wok is just hot enough.
  • Kachories will start puffing soon.
  • When one side becomes golden turn it over . Do the same for the other side.
  • Frying should be done on low flame only.
  • Don't overcrowd the wok . Try to fry only 3-4 Kachoris in a big wok.
  • Fry them till they are crispy and nice.
  • Serve these Moong Dal Kachoris with Khatti Meethi Chutney.
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