Delicious moong dal kachoris spiced up with different flavours and crispy, flaky texture from outside. Can be stored for a week or two in an air tight container and eaten as a snack during evening hours.
2 cups of yellow Moong dal (Soaked an hour and grounded coarsely)
4 tablespoons oil
1 teaspoon of cumin seeds
2 small chopped green chillies
2 teaspoon of ginger paste
1 teaspoon of coriander powder
2 teaspoon fennel powder
1 teaspoon garam masala (homemade spices)
1 teaspoon dry mango powder
1 teaspoon red chilli powder
1 cup finely chopped cilantro
3 teaspoon of salt
1 teaspoon sugar
Please check (Measurements)
Process for dough: Mix all the ingredients of the dough in a mixing bowl and knead a soft dough. Do not knead the dough a lot, just fold them together. Cover it with a wet cloth and keep aside for 30 minutes.
Process for Stuffing:
Heat the oil in a medium non-stick saucepan and add the cumin seeds, green chillies, ginger and sauté them well. Add the coriander and fennel powder and sauté for 10 seconds. Keep the heat on low and add the moong dal ,cilantro along with other spices.
Keep on constantly stirring the mixture till it becomes fragrant and changes colour to golden. Turn off the stove and let it cool down.
Preheat oil in a wok for frying kachoris. Oil should be medium hot for frying kachoris. Take equal portions of dough and press the edges with fingers. Stuff a spoonful of mixture in it. Bring all the edges together and close them. Use a rolling pin and roll the stuffed dough gently making show it’s not too thin. Reduce the heat to medium low and fry 4-5 at a time till the kachoris turn brown. This process takes nearly 5-7 minutes. Serve hot with tomato ketchup or green chutney.
Note: Close the kachoris dough well after stuffing and then roll them otherwise they might open up in the oil.
Follow the heating of the oil procedure exactly as given.