The Indian Panorama

Tag: Moong Dal Kachori

  • Moong Dal Kachori

    Moong Dal Kachori

    INGREDIENTS
    – 2 cup all purpose flour, 1/2 teaspoon salt, 2 cup refined oil
    – 5 teaspoon refined oil, For Filling, 2 tablespoon chopped coriander leaves, 1 teaspoon coriander powder, 1/4 teaspoon red chilli powder, 1/2 teaspoon ginger powder, 1/4 teaspoon garam masala powder, 1/2 cup soaked moong dal, 2 cup chopped green chilli, 1 teaspoon fennel seeds powder, 1 gm asafoetida
    – 1/2 teaspoon salt, 1/2 tablespoon cumin seeds
    Method
    – Take all purpose flour in a big bowl, add salt and oil. Mix well.
    – Add little water at a time and knead soft dough. Cover the dough and keep it aside for 15-20 minutes.
    – Preheat a pan and add 3-4 tbsp oil in it. Add cumin seeds, cumin seeds, asafoetida, green chilly, coriander powder, fennel powder and saute the spices for few minutes.
    – Now add soaked dal, salt, garam masala, ginger powder and red chilly powder.
    – Stir constantly and cook dal until it dries up. Allow it to cool and keep it separate.
    – Now take one dough ball and flatten it with help of your fingers. Fill it with dal stuffing and make kachori. Repeat the process with other dough balls.
    – Preheat oil in a wok. Fry the kachori till it turns golden brown.
    – Crunchy moong dal kachori is ready.
    – Serve hot with green coriander chutney or sweet chutney.

  • Moong Dal Kachori

    Moong Dal Kachori

    INGREDIENTS

    –              2 cup all purpose flour, 1/2 teaspoon salt, 2 cup refined oil

    –              5 teaspoon refined oil, For Filling, 2 tablespoon chopped coriander leaves, 1 teaspoon coriander powder, 1/4 teaspoon red chilli powder

    –              1/2 teaspoon ginger powder, 1/4 teaspoon garam masala powder, 1/2 cup soaked moong dal, 2 cup chopped green chilli

    –              1 teaspoon fennel seeds powder, 1 gm asafoetida

    –              1/2 teaspoon salt, 1/2 tablespoon cumin seeds

    Method

    –              Take all purpose flour in a big bowl, add salt and oil. Mix well.

    –              Add little water at a time and knead soft dough. Cover the dough and keep it aside for 15-20 minutes.

    –              Preheat a pan and add 3-4 tbsp oil in it. Add cumin seeds, cumin seeds, asafoetida, green chilly, coriander powder, fennel powder and saute the spices for few minutes.

    –              Now add soaked dal, salt, garam masala, ginger powder and red chilly powder.

    –              Stir constantly and cook dal until it dries up. Allow it to cool and keep it separate.

    –              Now take one dough ball and flatten it with help of your fingers. Fill it with dal stuffing and make kachori. Repeat the process with other dough balls.

    –              Preheat oil in a wok. Fry the kachori till it turns golden brown.

    –              Crunchy moong dal kachori is ready.