Moong Dal Kachori Video, मूंग दाल कचौड़ी रेसिपी वीडियो by Tarla Dalal

Viewed 17169 times

A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The Moong Dal Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve!

Recipe Description for Moong Dal Kachori

Preparation Time: 10 mins
Cooking Time: 35 mins
Makes 12 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 and drained
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 {span class="bold1"}moong dal kachoris{/span}.
Heat the oil in a deep non-stick kadhai and deep-fry, 6 {span class="bold1"}moong dal kachoris{/span} 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 {span class="bold1"}moong dal kachoris{/span} on an absorbent paper.
Repeat step 7 to deep-fry 6 more {span class="bold1"}moong dal kachoris{/span}.
Serve {span class="bold1"}moong dal kachoris{/span} immediately.