Khasta Moong Dal Kachori

Tea Time Snacks:

Whenever You are hungry or Hubby coming from Work or Any guests are coming and you wanna serve savory and spicy snacks, Kachories and Samosa are one of the best tea time snacks. Which can not only fulfill Hunger but satisfy your taste buds.

Kachori is a spicy snack popular in various parts of India.We can make Kachori by using different stuffing , Like Moong, Muter, Bhutta, Aaloo, Mix Veg.............

Usually people think its very time taking Snack, But you can store in Deep Freezer for more than 3 weeks.

Here I present

Khasta Moong Dal Kachori



Ingredients:

1. Refined Flour (Maida): 500 gms
2. Clarified Butter : 2 tbs
3. Yellow Moong Dal : 250 gms
4. Raisin (Kishmis): 50 gms
5. Garlic Cloves: 6
6. Ginger: 1 Inch pc
7. Green Chilly : 7 nos
8. Cumin (Jeera): 1 tsp
9. Fennel Seeds (Saunf): 2 tsp
10. Coriander Seeds (Khada Dhaniya): 2 tsp
11. Mustard Seeds (Raai): 1 tsp
12. Asafoetida : 1 tsp
13. Coriander Powder : 1tbs
14. Dry Mango Powder (Aamchur): 1 tbs
15. Garam Masala: 0.5 tsp
16. Cinnamon Powder: 1 tsp
17. Red Chilly Powder : as per taste
18. Turmeric Powder (Haldi) : 1 tsp
19. Sugar : as per taste
20. Salt: as per taste
21. Cooking Oil : for frying

Procedure:

1. Sift  Maida and Salt together.
2. Add Ghee and mix it well.
3. Knead into Soft Dough using sufficient water.
4. Cover with moist cloth and set it aside for 15 to 20 mins.
5. Soak Moong Dal for 1 hour.
6. Drain and Grind coarsely 3/4 Dal.
7. Coarsely Grind Garlic cloves, Ginger and Green chilies altogether.
8. Heat 1 tbs Oil in Karahi.
9. Add Raai, Jeera, Saunf and Khada Dhaniya, allow it to split.
10. Add Ground Garlic Ginger and chilly and saute it on medium flame for 2 mins.
11. Now add Moong dal, Raisin and Asafoetida in Karahi and saute it for 3 mins on medium flame.
12. Add all Masalas (13,14,15,16,17 and 18),Sugar,chopped Coriander and Salt in it and saute it properly.
13. Sprinkle little water on it and cover it for 5 mins on medium flame.
14. Mix well and remove off the heat,let the mixture cool.
15. Divide it in 20 portions and make balls.
16. Divide dough in 20 equal balls, and flatten it with hands as shown in picture, place stuffing balls in center and bring edges together to form balls.
17. Flatten it gently in between palms or You can also use roller.
18. Heat sufficient oil in Karahi and Deep fry all kachories on low flame around 5 mins until golden brown and crisp.
19. Serve it with Tamarind Chutny and Green Chutny .
20. If you wanna store it in deep freezer than deep fry kachori on high flame for 1 min, and set aside on kitchen tissue towels until it reach normal room temperature. Store it in air tight container and place aluminium foil in container and between two layers of kachories. store it in deep freezer, and when ever you want eat, deep fry these kachories as mentioned in step 18.

Note: 

1. Stuffing should be cool otherwise kachories will split while frying.
2. Do not Fry on high flame otherwise it will not turn crispy.