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MOONG DAL NI KACHORI Recipe | | Starters and Snacks Recipe by Tarla Dalal |
| | INGREDIENTS | For the Dough:
2 cups whole wheat flour (gehun ka atta)
3/4 cup melted ghee or vanaspati
Salt to taste
For the Stuffing:
1 1/2 cups split yellow gram (yelow moong dal)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon carom seeds (ajwain)
1/2 teaspoon fennel seeds (saunf)
1/2 teaspoon sesame seeds (til)
1/2 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon green chilli-ginger paste
2 teaspoons fennel powder (saunf)
2 teaspoons sugar
Salt to taste
Oil for deep frying
| | METHOD | For the Dough:
Sieve the flour. Mix with the melted ghee and salt and add enough water to knead a firm dough.
Divide into 12 equal portions and keep aside.
For the Stuffing:
Wash and soak the dal in water for 1 to 2 hours. Drain and keep aside.
Heat the oil in pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and fry till the seeds crackle.
Add the moong dal and 1/2 cup of water to the pan, cover and cook for 5 minutes.
Add the turmeric, chilli powder, green chilli-ginger paste, fennel powder, sugar and salt and mix well. Cook till the water evaporates.
Cool and keep aside.
How to Proceed:
Flatten each portion of the dough between the palms to make 50 mm. (2 inches) diameter puris.
Place a spoonful of the filling into each puri and seal the edges on top.
Give a round shape to each kachori by rolling them between the palms of your hands.
Repeat with the remaining dough and filling.
Deep fry the kachoris in oil till golden brown in colour.
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