Moong Dal Kachori
Ingredients
For the Kachori Outer Cover:
Making the Stuffing:
Method
For the Kachori Outer Cover:
- 2 cups All Purpose flour/ Maida or Whole wheat flour or a mix of both in 1:1 ratio
- 1/4 cup oil/ghee for Moyan
- 1 tsp ajwain/carrom seeds
- Salt as per taste
- Luke Warm water for kneading the dough
- 1 cup Moong Dal
- 1 tsp grated ginger
- salt as per taste
- 2 tsp red chilli powder
- 1 tsp green saunf
- 1/4 tsp haldi/turmeric powder
- 1/2 tsp cumin/jeera powder
- 1 tsp dhaniya/coriander powder
- 1 tsp amchur powder
- 1/8 tsp / a pinch of hing/asafoetida
- 1/2 tsp garam masala powder
- 1/2 tsp jeera
- 2 tbsp cooking oil
Making the Stuffing:
- In a bowl wash and soak the moong dal for an hour.
- Remove all the water and then slightly crush the Moong dal or roughly/coarsely grind it in a blender/mixer grinder. It shouldnt be pasty. Just one or two pulse should be enough. OR Alternatively if you dont wanna crush/grind the dal, you can cook the dal in pan, with adding water in parts only as much as required,after adding tadka/vaghar and cook till its soft with salt and haldi, once done add in all the spices, mix and cook for 2 more minutes.
- In a pan heat oil add jeera, followed by hing and saunf ( crush saunf in between palms or can do it on a cutting board using a roti roller, or can also use saunf powder if you have available ).
- Next add the crushed dal, salt and haldi, with around 1 cup water , mix, cover with a lid and cook till its soft and done, check if the dal looks soft , if not add a little bit more water and cook till all the water evaporated, then add all the other masalas and salt. Mix well and cook this on low - medium flame for another 2-3 minutes till the stuffing looks all mixed and binding well. Check the taste and can adjust by adding any spices like amchur/chilli/salt as per taste buds.
- Cool this mixture and make 10-12 balls and keep aside. Or you can add the stuffing with using spoon, 1 big spoonful.
Method
- In a bowl add the flour and salt mix this nicely, make a well in the center, pour the oil in that, mix it nicely using the finger tips,so that a crumbly texture is obtained, then add Luke warm water in parts as needed and knead it into a semi soft dough and keep aside for an hour, covered with a wet kitchen towel.
- After the resting time, once again knead the dough for a minute and roll it nicely, divide into equal sized 10-12 balls.
- Take one divided portion, and Roll into a small poori, put a small ball of filling/dal stuffing ( the stuffing should be completely cool,if not the kachoris will break open while frying ) in the center, cover it properly. Seal the edges. and keep aside for 5 minutes. Fry this on low to medium flame till golden brown and crispy.
- Preheat the Airfryer ( I have used the Gourmia Air Fryer ) at 380 F for 5 minutes.
- Brush oil/ghee on th eprepared kachoris both sides and then place in the Air Fryer once it is preheated. Cook for 5-6 minutes at 380 F, then brush oil/ghee on the kachoris ( This helps in getting the crisp golden brown colour and also makes the kachori crispy ) once again and flip them. Again cook this for 5-6 minutes at 380F.
- Kachoris are ready. In between keep checking if its getting cooked or not and also shouldnt burn. As the Airfryer may be different so time may vary, hence check in 5 minutes if its getting done as expected or if needed change the temperature or cook time setting.
- Serve this hot with Coriander chutney / Tamarind chutney.
- For Making kachori chaat you can just make a small hole in the hot fried kachori,add the chutneys,chopped onion,yogurt,and some sev, garnish with fresh coriander, Enjoy.
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