Moongdal kachori (Fried moongdal pastry)
Ingredients
Stuffing
- 1 cup Moongdal soaked for 4 hours
- 3 tbsp Oil
- 8 cloves Garlic chopped
- 8 nos. Curry leaves
- 1 tsp Cumin seeds
- 2 tsp Fennel seeds
- 1 pinch Asafoetida
- 1/2 tbsp Green chillies chopped
- 1 tbsp Coriander powder
- 1 no. Lemon
- 1 tsp Sugar
- 3 tbsp Water
- 1/4 cup Fresh coriander
Dough
- 2 cups Refined flour
- 3 tbsp Oil
- to taste Salt
- Water to make soft dough
frying
- Oil for frying
Instructions
Stuffing
- Soak 1 cup of moongdal for 3-4 hours. Drain water and coarsely grind it for a pulse.
- In a pan heat oil, Add chopped garlic, curry leaves, crackle cumin seeds , fennel seeds , asafoetida and chopped green chilli.
- As soon as the chillies fry add coriander powder, pulsed moongdal.
- Sauté it for 2-3 mins on medium flame.
- Add 2-3 tbsp of water, salt to taste and Cover and cook for next 5 mins .
- Finish with lemon juice sugar and chopped green coriander.
Dough and filling
- To make dough take refined flour in a big bowl add salt to taste and oil and rub it between your fingers.
- Add water to make a soft dough and cover and keep for an hour.
- Roll into small puris.
- Stuff the mixture and pack it by pinching the dough around the mixture.
- Press flat and keep ready for frying.
Frying
- Heat sufficient oil for deep frying.
- On a low temp. Add kachoris and let cook on one side till they rise and float and have a golden tinge About 10 mins.
- Flip and let cook the opposite side too till you see the kachori fully cooked and puffed.
- Remove on paper towel to drain excess oil and serve with chutney, ketchup or vegetable stew.