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Saturday, July 6, 2013

Recipes- Moong Daal Kachouri



Moong Daal Kachouri

Moong dal kachouris are very popular in North India. I regularly used to make them at home as snacks and everyone loved them. These kachouris are very delicious, crispy, spicy and suitable for any occasion. Prepared with moong daal and wheat flour. Here I am sharing the step by step method.


Ingredients for dough or crust-
  •  3 cup Wheat flour
  •  1 cup All Purpose flour
  • 2 tbl spoon oil
  • Salt

Ingredients for filling-
  • 1 cup yellow moong  daal
  • Oil
  • Salt (to taste)
  • Cumin seeds
  • Pinch of asafetida (hing)
  • Red chilli powder 1 teaspoon
  • Turmeric powder 1 teaspoon
  • Garam masala powder 1/2 teaspoon
  • Dry mango powder (amchur)
  • Fennel seeds (saunf)
  • Green chilli & curry leaves(optional)
  • Oil to deep fry
Method-

1) For the dough, take the measured flour add oil/ghee, salt and mix and knead into a semi-soft dough using a little water  and cover it with a wet muslin cloth for 1 hour.
2) To make filling meanwhile soak 1 cup Split Yellow Moong dal with enough water for at least 1 hour. Drain the water and coarsely grind the daal.
3) Heat 1 tablespoon oil in a frying pan, add cumin seeds and asafetida, Add the green chilli and curry leaves, red chilli powder, garam masala powder, amchur powder,  and salt and stir  till the masalas are cooked .
4) Now add moong  dal to it and fry till you get a dry filling and let the mixture cool off.
5) To make the Kachoris
6) Pinch a small ball from the dough and flatten the sides  with your fingers  and make into 3-inch circle.
7) Scoop a little of the filling and place in the middle of the circle.
8) Gently close from the sides and ensure the filling is covered on all sides. Repeat with the rest.
9) Heat sufficient oil in a frying pan to Deep-fry. Fry them on medium-low heat. After they start to puff, slowly turn them over .Fry until golden-brown on both sides.
Now your tasty moong dal kachouries are ready to be served hot! You can add ketchup/ Dahi (yougurt) with these and I am sure everyone is going to love’em.
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