Moong Dal Kachori

Kachori or Kachodi is a spicy Indian snack, believed to be originated in Rajastan. It is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans) and spices. Kachori's non-vegetarian variant has chicken stuffing served with sweet chutney.

Moong Dal Kachori

Recipe Servings	:	4
Recipe Cook Time	:	30 minutes
Preparation Time	:	15 minutes
Category	:	Veg, Medium, Snacks
Recipe Rating	:

Tags: Kachori, Moong Dal

Ingredients

For The Dough (crust)
Maida (all purpose flour) :- 2 cups

Melted ghee / vegetable oil :- 1/4 cup

Salt :- 1/2 tsp

For The Filling
Moong dal (split yellow gram) :- 1/2 cup

Cumin seeds (Jeera) :- 1 tsp

Asafoetida (hing) :- a pinch

Ginger-Green chilli paste :- 1 tsp

Chilli powder :- 1 tsp

Garam masala :- 1 tsp

Dried Mango powder (Amchur) :- 1 tbsp

Vegetable Oil :- 3 tbsp

Curry Leaves :- 6 to 7

Salt to taste


Oil for deep-frying

Methods

Prepare the dough (crust)

• Mix Maida and Melted Ghee and knead into a semi-soft dough. You may use water as required. Knead very well for 5 to 7 minutes.
• Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

Prepare the filling

• Soak the moong dal in water for 2 to 3 hours. Drain and grind to a coarse paste using very little water.
• Heat the oil in a pan and add curry leaves, cumin seeds and asafoetida.
• When the seeds crackle, add the ginger-green chilli paste and sauté for a minute.
• Add the moong dal paste, chilli powder, garam masala, amchur powder and salt and stir for 5 to 7 minutes till the masalas are cooked.
• Cool and divide into 12 equal portions. Shape each portion into an even sized round and keep aside.

Roll out each portion of the dough into a 50 mm. (2") diameter circle.

Place one portion of the filling mixture in the centre of the rolled dough circle.

Surround the filling mixture with the dough by slowly stretching it over the filling mixture.

Seal the ends tightly and remove any excess dough.

Make sure the filling does not spill out.

Repeat the same process for rest of the dough portions.

Deep fry the Kachoris in hot oil over a slow flame till golden brown on both sides. The Kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked on the inside also.

Serve with Green Chutney or Sweet Tamarind Chutney. Goes best at tea time.