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Prep Time10 Mins
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Cook Time45 Mins
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Serving2 People
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Moong dal kachori
From the Streets of India to the breakfast plate Kachori plays a dominating role. Moong dal kachori recipe is not a new one rather I am sharing the halwai style kachori Recipe for making Crispy Dal kachori.
In Different parts of India Kachori is very famous and we can see many different type of kachori like Raj Kachori, Masala Kachori, Khasta Kachori, Pyaz Ki Kachori, Matar Ki Kachori but Moong dal Kachori is most famous.
Kachori recipe is not a tough one but you have to go through different steps. If you follow my directions then I am sure you can make scrumptious crispy kachori.
Ingredients You need :
Dry masala for filling –
• Cumin seed – 1 tsp
• Fennel seed – 1 tsp
• Coriander seed – 1 tsp
• Dry red chilli – 1
Dough preparation –
• Maida/All purpose flour – 1 cup
• Ghee/Clarified Butter – 2 tbsp
• Salt as per taste
Moong Dal filling preparation –
• Moong dal/Yellow lentils – 1 cup
• Ghee – 1 tsp
• Asafoetida – 1 pinch
• Salt as per taste
• Turmeric Powder – 1/2 tsp
• Red chili powder – 1/2 tsp
• Coriander Powder – 1 tsp
• Garam masala – 1 tsp
• Gram flour/Besan – 1/2 cup
• Ajwain/Carom seeds – 1/2 tsp
Oil for deep frying
Ingredients
Directions
Dry Masala for Filling: take Cumin seed - 1 tsp, Fennel seed - 1 tsp, Coriander seed - 1 tsp, Dry red chilli - 1
Transfer dry masala to grinder grind coarsely Masala must be coarsely ground not finely to get Halwai style flavour.
Preparing Dough: Take Maida/All purpose flour - 1 cup, Ghee/Clarified Butter - 2 tbsp, Salt as per taste. Mix well and press it tightly. The dough should be moist enough. if the dough crumble apart then you have to add more ghee. Start kneading by adding water. Make a smooth and soft dough by adding water gradually.
Prepare Filling: Soak moong dal for 2 hours. Wash and rinse. Transfer to mixer and and grind to a coarse paste. Heat 1tsp Ghee in a pan. Add Coarsely ground masala, Stir and cook for 1 min. Add 1 pinch of Asafoetida and stir well. Add salt as per taste, Turmeric Powder - 1/2 tsp, Red chili powder - 1/2 tsp, Coriander Powder - 1 tsp saute until the spices turn aromatic. Now add Gram flour/Besan - 1/2 cup and roast on low flame then add 1 tsp Garam masala and 1/2 tsp Ajwain/Carom seeds and stir it properly. Now add coarsely grounded moong dal and Mix well. Cook the mixture for 3/4 min in low and medium flame. Cook until the Dal is well combined with masala. Your moong dal filling is ready. Cool it completely.
Filling and Frying Kachuri: After 20 min knead the dough for few seconds and divide the dough in equal portions and made exact round balls with your palm. Now roll those balls in proper round shape. Take small portions of filling and shape them like small balls. Now take one ball and place in the middle of your round shaped dough. Take the edges and bring it together to seal the filling inside. Remove the excess dough. Roll these ball carefully so that filling don't comes out. Remember Kachori must be thick and small. Prepare all ball in same way. Now you are ready to fry. Heat oil in a Kadai. Deep Fry all Kachuris in medium hot oil. While frying Don't tough the kachuri for 1 min until they float automatically. Flip is carefully so that other part of the kachuri also fry properly. Fry every kachuri till it turns to golden brown. Use strainer to bring the kachuri out from the oil.
Place your kachuri on a tissue paper which will soak extra oil on it and Now your Crispy and puffy Moong Dal Kachuri is ready.
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