Friday, 27 March 2015

Moong Daal Kachori

Kachori stuffing can be prepared in many ways and today I tried making kachori with moong daal stuffing. Moong Daal Kachori is a perfect tea time snack and has a longer shelf life. You can serve this kachori with chutney or can fill it up with yoghurt and green chutney. So try this crispy & crunchy Moong Daal Kachori for your tea time party!

2 cup moong daal (soaked)
2 cup all purpose flour'
1 tablespoon salt
1 tablespoon chopped ginger & garlic
1 teaspoon red chili powder
1 teaspoon garam masala powder
1 teaspoon dry mango powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon ajwain
1 teaspoon black jeera
1 teaspoon cumin seeds

vegetable oil for deep frying


Preparation for dough

In a wide bowl, add maida, salt, oil, ajwain, black cumin and needed water and prepare a quite hard dough
Grease your hands with a teaspoon of oil and knead the dough well
The cover it and keep it aside

Preparation of Stuffing

Heat mid-size pan and put 2 tablespoon oil and then add cumin seeds,  chopped ginger and garlic  after that add moong daal then add cumin powder, garam masala, turmeric powder, red chili powder and mix properly.
Roast it on low flame for 10 to 15 minutes.

Once your daal will roast properly grind it in mixer grinder (don’t mix water). Try to make very pure paste of moong daal. Now your stuffing is ready.

Preparation of Moong Daal Kachori
1.       Dust a little flour and roll out the dough into a small circle
2.       Keep a teaspoon of stuffing in the center, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it
3.       Heat a oil in the kadahi –put your kachori very gently deep fry your Moong Daal Kachori
4.       Remove from kadahi after both the sides are cooked well. Serve with chutney or pickles
5.       Now your yummy and delicious Moong Daal Kachori is ready to serve

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