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Moong Dal Kachori

by Radhika (follow)
Radhika Ram
Snacks (239)      Bread (238)      Indian (223)     
If you are looking for a versatile dish to serve in winter, then ‘Moong Dal Kachori’ is your answer. The Kachoris may be dressed and presented differently, to suit your occasion. Enjoy them with tomato ketchup or with mint and tamarind chutney. Crushed kachoris, blended with yoghurt and a variety of chutneys, may serve as a ‘chaat’--Indian fast food.

Soaking Time: 2 Hours
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes: 9-10 servings

1 cup Wheat flour
1/2 cup All purpose flour (Maida)
1/4 cup Semolina
1 cup Green Gram (Moong Dal)
1 tsp Fennel (Saunf)
1 tsp Cumin Seeds (Jeera)
1 Garlic Floret
1 tsp Red Chilli powder
1 tsp Coriander powder
1 tsp grated Ginger
Finely chopped coriander


Preparation of mixture for stuffing

Take 1 cup of green gram which has been soaked for 2 hours.

Wash them and grind it with ginger, fennel and Garlic. Add 1-2 tsp of water to facilitate the grinding. However, ensure that the mixture is not very wet.

Add 1 tsp of oil in a frying pan, add 1 tsp of cumin seeds and then transfer the contents into to the frying pan and and stir it continuously to make it very dry and then add coriander leaves.

Preparation of dough

Mix the Wheat flour, All purpose flour and Semolina. Add 1 tsp of salt and knead it into soft dough. Keep it aside for 5 minutes.

Preparation of Kachori

Make small balls of the dough and roll it into small puris.

Stuff 1 tsp of the green gram mixture into the puris and wrap it to make it look like balls.

Roll them again into small puris.

Now put these stuffed puris into a frying pan with preheated oil and deep fry them. The kachoris are ready to be served hot with chutney or tomato sauce.

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