Kachoris are also prepared by street vendors thereby making it a street food especially in Mumbai and Delhi. Kachoris also is part of cuisine of the royal families in Rajasthan.
Moong Dal Kachori is one among the many favorites of Avinash. I am editing this recipe post that was published two years ago in 2015 with new pictures. Updating again on April 6, 2017.
To get the flaky (khasta) texture for the outer covering, the flour is kneaded into a dough with ghee or butter.
The green gram or moong dal is boiled first and then all the spices added to give it a delectable filling for the khasta kachori.
This time I used 50:50 ratio of wheat flour and refined flour for the kachori outer cover. You may try this version or use only refined flour.
The dal must not be overcooked. Each grain must appear separate. Drain out excess water after cooking them.
| Cook Time | 45 minutes |
| Servings |
serving
|
- 1.5 cups flour
- 2 tbsps butter or ghee
- salt
- 1 cup moong dal ,
- 1 tbsp ginger green chilli paste
- 1 tsp cumin powder
- 1 tsp chilli powder
- 1/4 tsp garam masala powder
- 1 pinch asafoetida ,
- 1 tsp sugar
- 1 tbsp lemon juice
- 2 tbsps coriander leaves chopped
- to taste salt
Ingredients
|
|
- Soak the moong dal for 30 minutes prior to cooking. Boil water in a pan and cook the moong dal in this.
- While cooking the dal take care that each grain remain separate but the dal is cooked through. Drain excess water, and keep aside.
- To prepare the outer covering, take flour in a bowl, add salt and butter. Rub the flour to take a bread crumb texture. This helps to make the kachori flaky and have a crusty outer case.
- Add water little at a time, just enough to bind into a soft dough. Cover with moist kitchen towel and let is rest for 20 minutes.
- Take oil in a pan, and asafoetida to this. Add the crushed ginger-chilli paste and saute for one minute.
- Add to this the cooked and drained dal, all the spices, sugar, salt and saute for few minutes on low heat.
- Remove from stove and transfer to another bowl, add lemon juice, coriander leaves and mix. Keep aside.
- Knead the dough once again and divide them into small rounds.
- Take one round and flatten it with help of your fingers and make a hollow cup.
- Place some filling in this and bring the edges towards the center and seal the filling. Roll between both the palms and flatten it slightly. Prepare the rest of the kachoris the same way.
- Heat oil. When it becomes hot, reduce the flame and then add the kachoris in batches and fry them slowly, then turn over and continue frying on low heat until golden brown.
- Serve hot with green coriander chutney and tomato ketchup.
Yummy