Moong Dal Kacchori
We have all tasted and enjoyed kacchoris at one point or the other. Whether made of dal, aloo, peas or onion they certainly worth an effort to make at home and serve to your loved ones.
Kacchoris of Uttar Pradesh and Rajasthan are extremely well known and popular. It is supposed to have originated in one of these states. A round flattened ball made of flour filled with a mixture of yellow moong dal or urad dal, besan, black pepper, red chili powder, salt and other spices. In Delhi it is often served as a chaat known as 'Khasta or Raj Kacchori'. Some of the variants popular in North India include a version similar to the Rajasthani version accompanied with a curry made of potatoes and varied spices or even chana (chole).
This moong/urad dal kacchori is called khasta kacchori which can be kept for a few days in an air tight container and is eaten as a snack. Just heat it in microwave or oven and enjoy!
Kacchoris of Uttar Pradesh and Rajasthan are extremely well known and popular. It is supposed to have originated in one of these states. A round flattened ball made of flour filled with a mixture of yellow moong dal or urad dal, besan, black pepper, red chili powder, salt and other spices. In Delhi it is often served as a chaat known as 'Khasta or Raj Kacchori'. Some of the variants popular in North India include a version similar to the Rajasthani version accompanied with a curry made of potatoes and varied spices or even chana (chole).
This moong/urad dal kacchori is called khasta kacchori which can be kept for a few days in an air tight container and is eaten as a snack. Just heat it in microwave or oven and enjoy!
Preparation time: 30 minutes Cooking time: 30 minutes
Servings: 5
Ingredients:
For the dough
Method:
To make dough:
Mix the flour, salt, oil and chilled water slowly. Do not knead the dough. Cover and let it sit for at least fifteen minutes.
To make the stuffing:
Grind the dry moong dal, fennel and coriander seeds coarsely. In a frying pan, heat 1tbsp oil and roast the ground dal on medium heat for 3-4 minutes till it turns light brown. Turn off the heat. Add the rest of the spices and mix. Let the mixture cool off. Add two tablespoons of warm water and mix it well.
Servings: 5
Ingredients:
For the dough
- 1 cup all purpose flour (maida)
- 1/4 teaspoon salt
- 2 tablespoons oil
- 1/2 cup-1 tablespoon chilled water
- 1/4 cup yellow moong/urad dal
- 1 tsp coarsely ground fennel seeds (saunf)
- 1 tsp coarsely ground coriander seeds (dhania)
- 1 tsp red chili powder
- 1 tsp ginger powder
- 1/2 teaspoon mango powder (amchoor)
- Pinch of asafetida (hing)
- Salt
- 1 tsp sugar
- 1 tablespoon oil
- 2 tablespoons water
- Oil for frying
Method:
Mix the flour, salt, oil and chilled water slowly. Do not knead the dough. Cover and let it sit for at least fifteen minutes.
To make the stuffing:
Grind the dry moong dal, fennel and coriander seeds coarsely. In a frying pan, heat 1tbsp oil and roast the ground dal on medium heat for 3-4 minutes till it turns light brown. Turn off the heat. Add the rest of the spices and mix. Let the mixture cool off. Add two tablespoons of warm water and mix it well.
To make the Kacchoris:
Slightly oil your hands and knead the dough for a couple of times. Divide the dough into5 equal balls. Take one ball in your hand and flatten the edges and make into 3-inch circle. The center of should be thicker than the edges so that the stuffing doesn’t come out. Place 1 tsp of stuffing in the center. Pull the edges of the dough towards the center to seal the stuffing. Now flatten them using the heel of your palm into about 3 inch circle.
Slightly oil your hands and knead the dough for a couple of times. Divide the dough into5 equal balls. Take one ball in your hand and flatten the edges and make into 3-inch circle. The center of should be thicker than the edges so that the stuffing doesn’t come out. Place 1 tsp of stuffing in the center. Pull the edges of the dough towards the center to seal the stuffing. Now flatten them using the heel of your palm into about 3 inch circle.
Meanwhile, heat oil in a frying pan on medium heat. Check if oil is ready by putting a little piece of dough in the oil. The oil is ready if it comes up slowly. Fry the kacchoris on medium-low heat. When they puff up, turn them over on the other side. Fry till they are golden-brown. (If the kacchoris are fried on high heat, they will be soft and not crispy).This might take 7-8 minutes.
Kacchori ki chaat:
Enjoy kacchoris with a chutney or with chole. Serve them as a chat, pouring plain yogurt and coriander-mint/tamarind chutney on top. Garnish with thinly chopped onions, boiled potatoes, sev and coriander.
Enjoy kacchoris with a chutney or with chole. Serve them as a chat, pouring plain yogurt and coriander-mint/tamarind chutney on top. Garnish with thinly chopped onions, boiled potatoes, sev and coriander.
