//DHAL KACHORI/ MOONG DHAL KACHORI//
Ingredients:
FOR KACHORI DOUGH:
- All-purpose flour/ maida – 1 cup
- Ghee/ clarified butter – 2 tbslp
- Salt – to taste
- Water – as req
- Cooking oil – to deep fry
For STUFFING:
- Moong dhal – ¼ cup
- Coriander seeds – 2 tsp (crushed)
- Besan flour/ kadalamavu – 3 tblsp
- Plain red chili powder – 1tsp (depends on your spice level)
- Cumin seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Fennel seeds – ½ tsp
- Dry ginger powder/ sukku podi – ½ tsp
- Kasuri methy/ dried fenugreek leaves – 1 tblsp (crushed)
- Salt – to taste
- Lemon juice – from ½ lemon juice
- Cooking oil – 1 tblsp
Procedure:
Making Kachori Dough:
- In a mixing bowl sieve the all-purpose flour, salt and add about 2 tblsp of melted ghee and mix well
- Now add required amount of water to make a mass dough(ref pic); cover it with damp cloth for a minimum of 30 mins
Making Stuffing:
- Par boil the moong dhal and keep aside
- Heat a tblsp of cooking oil in a pan and add the cumin seeds, fennel seeds and crushed coriander seeds; sauté it for a min or so
- Add the besan flour into the pan and sauté it until the raw smell goes off (approx about 3-4 mins)
- Then add the turmeric powder, plain red chili powder, dry ginger powder along with some salt and mix well
- Now add the par boiled moong dhal and mix well with the masala and add the crushed kasuri methy leaves along with freshly squeezed lemon juice (or) amchur/ dry mango powder; mix well and turn off the flame
- When the mixture is warm enough to handle; make out of lemon size balls and cover it with a cloth
Making KACHORIS:
- Heat some oil in a pan to deep fry under low flame
- Take a lemon size ball and make a dent in the center of the dough and place the stuffing mixture ball and close it gently and remove the excess dough
- Now place the kachori ball in between your palm and press it gently like a flat disc and Repeat the same for the remaining dough
- Now drop one by one into the pan (you can cook more than 5 kachoris in the pan; depends on your pan size) and cook it under medium-low flame until it gets done
- The super tasty, crispy and oil free “KACHORIS” are ready to serve
- Serve with traditional tamarind sauce
NOTE/TIP:
- You can keep these kachoris for more than 3 days over the kitchen counter
- You can even fry these kachoris in pure GHEE that will enhance the flavor
