Moong Dhal Kachori

 

Kachori comes in many variations be it sweet or savoury can be found in almost every part of Northern India. Usually serve as breakfast or tea time snack,  this delicious flaky pastry are best eaten hot. This deep fried kachoris are not for weight watchers and it's worth to skip the diet once in a while 😆. 

We tried our very first kachori in Jaipur during our holiday which, filled with green peas and serve with moong dhall gravy. Almost every hook and nook in Jaipur a small roadside kachori stalls line up hot piping kachoris filled with green peas,potato masala or chana dhal. As for sweet kachoris are generously filled with maava and soak in sugar syrup. It was amazingly good with a cup of hot chai. Perfect kachori shall puff up well when deep fried. Filled with spiced moong dhal filling indeed a satisfying treat. 

Ingredients 

1/2 cup skinless moong dhal

1/2 tsp garam masala 

1/2 tsp chilly powder 

1/2 tsp chaat masala

1/2 tsp sugar

1/2 tsp fennel powder

1/2 tbsp mango powder 

Pinch of asafoetida

2 tbsp water

For Dough

1 1/4 tsp all purpose flour 

1 1/2 tsp semolina 

1 tbsp ghee 

1/2 tsp salt

Water as needed 

Methods

For The Filling

Dry roast the moong dhal and keep it aside to cool down completely. Add in a grinder and grind into coarse powder.

Heat a pan over medium heat and add the ground moong dhal. Add the mango powder,chaat masala, fennel powder, asafoetida, chilly powder and water.  Transfer to a bowl and add the sugar. Stir and keep aside.

For The Dough

In a large bowl add the all purpose flour,semolina,salt,oil and ghee. 

Add water and knead to form a semi soft dough (not too hard not too soft). Cover with a clean kitchen towel and rest the dough for 30 minutes.

Divide the dough into equal sized balls. Take a ball,spread the ball into a disc that fit the size of your palm. Put a tablespoon of the filling and bring the all edges together. Roll gently into ball and lightly flatten using your palm. Repeat the process with remaining dough and filling. 

Heat oil in a wok over a medium flame. Gently drop the prepared dough into the oil and deep fry for 3-4 minutes.  Reduce flame to low and continue frying till golden brown approximately 4-5 minutes. Transfer to a plate lined with kitchen towel to absorb excess oil.