Moong dal Kachori

                   Monsoon is in its full swing and so are the temptations for deep fried snacks. While fritters are the most common choice Moong dal kachoris stand apart with their great taste and they pair up perfectly with a cup of masala chai.

               

                          Moong dal kachori is the most famous kachori of all the varieties that are available. These golden fluffed up beauties are delicious and filling. They are easy to make and are loved by adults and children alike. You may also like to try Matar kachori from My Mom's Kitchen.

                          This recipe has three main steps first preparing the filling, second preparing the dough for kachori and lastly assembling and frying. In the second step for making the kachori dough you can use half of all purpose flour and half of whole wheat flour if you wish to. While preparing the dough we have added both milk and oil you can omit oil and add only milk, milk makes dough softer or you can also skip adding milk and only add oil or also replace the oil with ghee. Here comes the detailed recipe :-

Ingredients:

1. Moong dal - 1 cup
2. All purpose flour - 2 cup (Maida)
3. Milk - 1/2 cup
4. Red chilli powder - 2 tsp 
5. Garam masala - 1 tsp
6. Coriander powder - 1 tsp 
7. Cumin powder - 1/2 tsp
8. Amchur powder - 2 tsp (Raw mango powder)
9. Fennel powder - 1/2 tsp
10. Sugar - 1/2 tsp 
11. Baking soda - a pinch
12. Salt - to taste
13. Oil - for frying

Method:

• Soak moong dal in water for 3 to 4 hrs.  Drain and keep aside.
• Dry roast the dal in a pan till it changes its colour. Cool the dal and grind it coarsely to a powder and keep aside.

 

•  To the ground dal add the spices - coriander powder, red chilli powder, cumin powder, Amchoor powder, Garam masala, fennel powder, salt and sugar. Mix well.
• Add little water and mix.
• In a mixing bowl take together flour, milk, a tablespoon of oil, baking soda and a little salt. Knead to form a soft dough. Cover and keep it for about 10 - 15 minutes.
• Remove the dough and roll it into a cylindrical roll and divide into equal portions.
• Take one portion at a time and roll into a thin disc.
• Take a heap of tablespoon of prepared dal filling and place it in centre like in the picture below.

• Bring the ends together and seal the edges.
• Again roll into a disc. Repeat with the rest.
• Heat oil for deep frying.
• Slowly slide in the prepared kachoris into the hot oil and fry in batches taking care not to over crowd the pan and fry till golden brown on both sides. Remove to an absorbent sheet.
• Serve hot with tomato ketchup or Date & tamarind chutney (sweet chutney)

                 If you are looking for more recipes to try with moong dal then do try our collection of amazing Hyderabadi recipes like Shami kebab, Hyderabadi khatti dal, Dalcha and Dal bhaji from My Mom's Kitchen.

                 Happy Cooking!!!