Like the Samosa which can be called as a national street food or snack in the same way Moong dal Kachori ‘s are also sold at any street corner of India.We will see how to make it at home step by step.
Ingredients:- ( Serves 16 )
PREPEP FOR STUFFING
- 1/2 cup Split green gram / Dhula moong Dal
- 1 cup Water / Pani for soaking
- 1/2 tsp Salt / Namak
OTHER INGREDIENTS WHEN MAKING STUFFING
- 1/2 tsp Salt / Namak
- 1 tsp Dry Fenugreek / Kasoori methi
- 1 tsp Red chilli powder / Lal mirch powder
- 1/2 tsp Black salt / Kala namak
- 1 tsp Mango powder / Aamchur
- 3/4 tsp Garam masala
- 2 pinch Asafoetida / Hing
- 4-5 tbsp Oil / Tel
- 2 tsp broken Coriander seeds / Dhaniya beej
- 1 tsp Fennel seeds / Saunf
- 1 tsp Cumin / Zeera
- 1/2 cup Gram flour / Besan
- 1 tsp Ginger paste / Adrakh
- 1 tsp green chilli paste / Hari mirch
DOUGH
- 2 cups Refined flour / Maida
- 1/2 tsp Salt / Namak
- 4 tbsp Butter / Ghee
- Less than 3/4 cup Water
OIL FOR FRYING
Method:-
- Rinse and keep Moong dal soaked in Water adding Salt for 3-4 hours.
- Then grind into coarse paste putting water as much required for grinding.
- For Kachori cover or the dough in flour add and mix in Salt.
- Then for shortening add Ghee and completely blend in the Ghee in the flour.
- Adding Water little at a time make a soft dough.knead dough for 5-7 minutes to make it smooth.
- Apply little Oil over the dough ball to keep it moist and then keep it covered for 20-25 minutes to rest.
- We shall keep spices ready in a small bowl for making stuffing,so drop in Salt,Dry Fenugreek,Chilli powder,Black salt,Mango powder,Garam masala and Asafoetida.
- Heat Oil,in this hot Oil drop Coriander seeds,Fennel seeds and Cumin seeds.Let them crackle few seconds over low.
- Next drop Besan and roast it stirring continuously over low-medium.it will take 3-4 minutes,Besan will change colour to golden and get aromatic.
- Keeping heat low add green chilli paste and Ginger paste.Stir for 15-20 seconds.
- Add the bowl of spice mix and continue stirring for 10-12 seconds.
- Add the grinder Dal continue stirring continuously over medium-high till Dal changes colour to dark brownish and gets dry stir fried or roasted.
- When the stuffing comes down to room temperature add 3-4 tablespoons of warm water in it and make small lemon size balls.( Here we have made 16 )
- Dough has been resting ,give few punches and divide the dough into same equal 16 portions.
- Keep covered with cloth dough balls to rest for about 8-10 minutes.
- Circular spread dough ball with edges thin, placing Dal ball over it close it making it into a smooth stuffed ball.
- Now using your palms make all stuffed dough balls flat.
- Add Kachori ‘s to fry over low heat and Oil shouldn’t be hot when you add Kachoris in it.
- Fry Kachori ‘s over low heat till they puff and come up.Now you can put heat over low-medium.
- Fry on both sides till golden brown and crisp.
- Serve hot with chutney.
Tips :-
- Kneading dough using ghee makes Kachori flaky.
- To grind Dal it takes only 1-2 pulses.
- Kachori filling should have good amount of Oil to improve there life time.
- Knead a little dough balls before stuffing to avoid cracks in Kachori.
- Stuffed Kachori balls should not be made too thin otherwise Kachori ‘s won’t puff up.
- Till you fry one batch of Kachori ‘s keep rest covered to avoid getting them dry.
- Don’t keep Kachori’s on paper towel for long otherwise they might retain moisture and get soft.And also avoid putting them hot on paper towel because they might sweat .
- Before frying next batch of kachoris put off your gas stove so that the oil comes down in temperature or you can add little more oil in your Kadai to neutralise the temperature of the oil. As if you add Kachori ‘s in hot Oil to fry they won’t puff up properly and won’t get crisp.
- To fry one batch of Kachori ‘s it can take 10-15 minutes.
