Moong Dal Kachori

Cooking time: 60 Minutes: Serves 6

Ingredients:

For the stuffing:

1½ cup Moong Dal

1 cup Desiccated Coconut

2 cups Papdi Gathia

⅛ cup White Poppy Seeds (Khus Khus)

4 tbsp Oil

1 Dry Red Chilli

1 tsp Cumin Seeds

1 tsp Fennel Seeds

¼ tsp Asafoetida

1 tsp Turmeric

2 tsp Ginger Paste

1 tsp Green Chilli Paste

Juice of 1 Lime

1½ tsp Taj Laving Masala

1½ tbsp Sugar

Salt to taste

For the dough:

1½ cup Plain Flour

½ cup Oil

½ cup Water

1 tbsp Lemon Juice

¼ tsp Salt

Oil for Deep-frying

Method:

For the stuffing:

1. Wash and soak the moong dal for two hours in warm water, then strain.

2. Heat the oil in a pan and add the red chilli. Once hot, add the cumin seeds and asafoetida, then add the moong dal with half a cup of water.

3. Add the turmeric powder, fennel seeds, ginger and green chilli paste, sugar, and salt, mix well, and cook on low heat until the moong dal is soft, occasionally stirring to ensure it does not stick to the pan.

4. If the moong dal still needs to be soft, add a quarter cup of water and continue cooking.

5. Meanwhile, add the desiccated coconut and papdi gathia in a blender and grind until coarsely ground.

6. Once the dal has cooked, add the taj laving masala, ground coconut and gathia, and lemon juice, mix well, then cool down the moong dal until warm.

7. Shape the moong dal into small balls about 4 cm in diameter and set aside.

For the dough:

Add the flour, salt, oil, lemon juice, and water to a large bowl. Knead the mixture into a soft dough and set it aside for half an hour.

For the Kachori:

Spread some dough in your palm, place the ball in the dough, and wrap it around the ball.

Meanwhile, heat the oil and deep-fry the kachoris until golden brown on medium heat.

Enjoy with khajur ambli ni chutney.

NB:

You can also freeze this kachori for 6-8 months by deep frying them raw for 3-4 minutes and reheat them in an air fryer.

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Moong Dal Kachori | The Rasoi Recipes