Daal ki Kachori is a very delicious and tasteful snack. At a time, it was famous in Punjab especially as a breakfast item however now it is famous around the world. Kachori is enjoyed at various occasions; it's served in dinner in Mehndi and other wedding functions and also used as an Aftari item.
A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal kachori, right in your own kitchen.
With a flavourful moong dal mixture as filling, this kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior.
The Moong Dal Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve!
Ingredients
For The Dough
2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste
For The Moong Dal Filling
1/2 cup yellow moong dal (split yellow gram) , soaked for 2 hours and drained
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
2 tbsp besan (bengal gram flour)
1 tsp garam masala
1 tsp dried mango powder (amchur)
Other Ingredients
oil for deep-frying
Method
For the dough
Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
For the moong dal filling
Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the moong dal and sauté on a medium flame for 1 minute.
Add the ginger-green chilli paste, chilli powder, turmeric powder, salt and ¼ cup of water and mix well. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Switch off the flame, add the besan, garam masala and dried mango powder and mix well.
Divide the filling into 12 equal portions and keep aside to cool.
How to proceed:-
Divide the dough into 12 equal portions and keep aside.
Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle.
Place one portion of the moong dal filling in the centre.
Bring together all the sides, seal it tightly and remove any excess dough.
Roll the filled portion again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out.
Gently press the centrer of the kachori with your thumb.
Repeat steps 2 to 6 to make 11 more kachoris.
Heat the oil in a deep non-stick kadhai and deep-fry, 6 kachoris at a time on a medium flame, for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
Drain on an absorbent paper.
Repeat steps 8 to deep-fry 6 more kachoris.
Serve immediately.
Post a Comment