Moong Daal Kachori

BM #12   Day 3

When we talk of Kachori,we think of Rajasthan,but we cant miss the U.P. Kachoris,also the Kachoris in Gujrat are quite popular.All these states have different variety,the basic remains the same,but the stuffing and shape changes.Ofcourse the serving style too changes.Today I have picked up kachoris from U.P.These are stuffed with yellow moong daal and served with Aaloo Sabzi.One can also serve them with chutneys.These can be stored for about 15 days.They might last a little longer but the taste changes so it is no good .Coming to the recipe......

Dough
500 gms.............. maida
4-6 tbsp............... ghee
Salt to taste
Seive the maida.
Add ghee.mix the flour till crumbly.
Adding water make a hard dough.
Let it rest for 30 mins.
Pound the dough and check ,it should spring back.


Stuffing
500 gms.............. moong daal
4tsp...................... saunf
4tsp...................... whole coriander seeds
1tsp...................... hing
Salt to taste
6tsp..................... aamchoor pwd
4tsp..................... garam masala
6tsp..................... red chilly pwd
Wash and soak the moong daal for about 2 hours.
Grind it coarsely.
Add fennel, coriander seeds,salt and hing.
Make big balls and deep fry.
Let cool.
Grind them in a mixer.
Seive it in a big seive.
Add red chilly ,garam masala and aamchoor powder.
Mix well.





Getting the kachori ready...
Pinch out a big ball from the dough.
Roll to a small disc .
Place the stuffing.
Make a ball and seal it. 
Flatten it and roll again...but very lightly,to the same disc size.
Deep fry adjusting the flame..from full to simmer  to make these crisp and well cooked.








Serving options
You can eat them as it is...the way I did!!
You can serve it with Aaloo Sabzi.
It can be served with a variety of chutneys.
Also can be served with stuffing boiled potatoes,chick peas and curd and chutneys,topping with spices and sev.


These are off to Srvalli's BM # 12, Susan's MMLA#43 ,and Street Food.









Labels: , , ,