Moong daal kachoori recipe/ kachoori

 Ingredients for Moongdal Kachori

For kneading dough

Maida - 2 cup

Oil - 1/4 cup

Salt - 1/2 tsp

For stuffing

Moong dal - 1/2 cup (soaked for 2 hours)

Green coriander - 2 tbsp (finely chopped)

Green chilly - 2 (finely chopped)

Coriander powder - 1 tsp

Fennel powder - 1 tsp

Red chilly powder - 1/4 tsp

Asafoetida - 1 pinch

Ginger powder - 1/2 tsp (or 1 inch piece grated)

Salt - 1/2 tsp (as per taste)

Garam masala - 1/4 tsp

Cumin seeds - 1/2 tsp

How to make Moong Dal Kachori

Take maida in a big bowl, add salt and oil and mix well. Now add little water at a time and knead soft dough same as required for making chapatti. Don't knead the dough too much. Cover the dough and keep it aside for 15-20 minutes to set. Meanwhile prepare stuffing. 

Stuffing:

Coarsely ground the soaked moong dal. Preheat pan and add 3-4 tbsp oil in it. When oil is sufficiently hot, add cumin seeds and saute for while. After sauteing cumin seeds add asafoetida, green chilly, coriander powder, fennel powder and saute the spices for few minutes. Now add grounded dal, salt, garam masala, ginger powder and red chilly powder. Mix all ingredients really well. Stir constantly and cook dal until it dries up and nice aroma can be smelled (if dal sticks to the bottom of pan then add some more oil). Take out the roasted dal in a bowl so that it cools quickly. 

Dough is also set. Take little amount of dough, equal to size of lemon, and roll giving it a round shape. Take one dough ball and flatten it with help of your fingers giving it a shape like bowl. Now fill this bowl with 1 tsp stuffing and lift from all sides for sealing the stuffing. Likewise prepare all kachoris. 

Preheat oil in a wok for frying kachoris. Oil should be medium hot for frying kachoris and now roll the stuffed dough ball with your hand or fingers gently into thick kachori. Place the kachori in medium hot oil for frying. Place as many kachoris as possible in the wok at one time. Flip the side when kachoris turn puffy and are slightly brown from beneath. Keep flipping the kachoris and fry until they turn golden brown in color. Keep the flame low and medium, to get crunchy and crusty kachoris. Place the fried kachoris over a plate with absorbent paper. Likewise fry all kachoris. 

Crusty moong dal kachoris are ready. Serve kachoris with green coriander chutney or sweet chutney or you can even eat them as it, as these have very appetizing taste. Have coffee or any other beverage, you'll surely relish eating these. 

Cautions:

Knead soft dough for making kachoris

While stuffing kachoris, make sure you close the stuffing nicely. 

Roll the kachoris gently else they may splatter. 

Fry the kachoris on low-medium flame to get crunchy kachoris.

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