Moong Dal Kachori Video, ???? ??? ?????? ?????? ?????? by Tarla Dalal Video by Tarla Dalal
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Moong Dal Kachori Recipe (Rajasthani Moong Dal Kachori) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
35 Mins
Total Time
45 Mins
Makes
12.00 kachoris
Ingredients
For The Dough
2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste
For The Moong Dal Filling
1/2 cup yellow moong dal (split yellow gram) , soaked for 2 to 3 hours
3 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
1 tsp chilli powder
1 tsp garam masala
salt to taste
1 tbsp dried mango powder (amchur)
2 tbsp besan (Bengal gram flour)
Other Ingredients For Moong Dal Kachori
oil for deep-frying
Method
For the dough
Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
For the moong dal filling
Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle add the asafoetida and the yellow moong dal mixture, mix well and cook on a medium flame for a few seconds.
Add the ginger-green chilli paste, dry mango powder , chilli powder, garam masala, salt and besan and cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously.
Cool and divide into 12 equal portions and keep aside.
How to proceed to make moong dal kachori
Divide the dough into 12 equal portions and keep aside.
Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle.
Place one portion of the moong dal filling in the center.
Bring together all the sides, seal it tightly and remove any excess dough.
Roll the filled portion again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out. Gently press the center of the kachori with your thumb.
Repeat steps 2 to 5 to make 11 more moong dal kachoris.
Heat the oil in a deep non-stick kadhai and deep-fry, 6 moong dal kachoris at a time on a medium flame, for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
Drain the moong dal kachoris on an absorbent paper.
Repeat step 7 to deep-fry 6 more moong dal kachoris.
Serve moong dal kachoris immediately.
See step by step images of Moong Dal Kachori
