How to make crispy and flaky Moong Dal kachori Recipe

Crispy Moong Dal kachori snack Recipe/lallyrecipes

Ingredients

For pastry dough

    All purpose flour – 2 cups
    Ghee (Clarified butter) – 4 tablespoons
    Salt – ½ teaspoon or to taste
    Cold water – ¼ cup + 2.5 tablespoons

For stuffing

    Moong dal (Split yellow gram) – ½ cup
    Oil – 3 tablespoons
    Cumin seeds – 1 teaspoon
    Asafoetida – ¼ teaspoon
    Ginger paste – ½ teaspoon
    Red chili powder – 1 ½ teaspoons
    Garam masala – 1 teaspoon
    Aamchur powder (Dried mango powder) – 1 tablespoon
    Besan (chickpea flour)- 2 tablespoons
    Salt – to taste
    Oil – for deep frying
    Coriander chutney
    Tamarind- date chutney
    Chopped onions
    Yogurt
    fine sev
 
Directions

Make stuffing:

    Wash the moong dal under running cold water till water runs clear. Soak them in water for 4 hours.

    After that drain the water and keep aside for 5 minutes to dry little bit. Then take it into food processor and process it till is gridded coarsely. (You can use blender but make sure not to make paste.)

    Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle them add asafoetida then add coarsely grinded moong dal. Mix well.

    Add red chili powder, garam masala, Aamchur and besan. Mix well. Break all the lumps of besan. And cook it for 5 minutes till mixture become dry. Take the mixture into another bowl to cool faster.

Make Dough

    Take all purpose flour and salt in a bowl. Mix well.
    Add ghee and rub with your fingertips and make crumbly mixture.
    Add cold water little at a time. And knead it to make smooth dough.
    Apply some ghee on top and cover the dough. Let it sit for 15 minutes. Meanwhile stuffing will cool down.

Make kachori

    After 15 minutes, knead the dough ball again to smooth it.

    Divide it in to 20 equal portions. Roll between your palm and make smooth flatten ball. With your finger tips of both hands press that flatten ball from all sides and make 2 inch diameter round.

    Take a spoonful of stuffing put on that rolled disk. Gather all the edges and seal it tightly by pinching together. (Make sure to seal tightly.) Make a ball as shown below. Make the entire balls with stuffing and cover it with damp cloth.

    Then take one ball at a time. Using your end part of your palm press gently all sides and make about 2.5 inch diameter circle. Process same step for all. You can use rolling pin but be careful to make sure that dough do not break and filling will not come outside.

    Meanwhile heat the oil for frying kachoris. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top. If oil is too hot then kachori will not cook for inside and do not become crispy.

    Drop 2-3 kachoris in oil and fry. They should come up slowly. They will puff up. It will take about two minutes then turn over and fry again. Fry till both sides are golden brown. It takes 4-5 minutes each side for frying.

    Take them out in a paper towel lined plate. And let it cool.

Serving Kachori

    Take 1 kachori in a serving plate. Make hole in a center.

    Fill with coriander chutney, tamarind-date chutney and yogurt.

    Sprinkle some chopped onions and fine sev.

    Serve  the Crispy kachoris immediately with Suace or Green Cilantro chutney