MOONG DAL KI BEST KACHORI
KACHORI OR KACHOUDI, ARE YOU AWARE OF THIS SNACK?
If not, let me introduce you. KACHORI is a deep fried Snack, which has a Crispy Covering of All purpose Flour and a Spicy Stuffing made out of Green gram Dal (without skin) with Tangy Spices and Herbs. It has Mixed Tastes such as Hotness, Sourness, Tangyness, and little Sweetness.
So dear friends, once you have it you will be longing for more.
KACHORI, ONCE MADE IN A PERFECT WAY CAN STAY FOR MORE THAN A MONTH WITHOUT GETTING SPOILED.
Could you get an idea about the snack?
Let me tell you something more about this delicious Snack.
Kachori is more common in Rajasthan and Uttar Pradesh.
You get a number of VARIETIES OF KACHORI, depending on the stuffing done inside it.
Some of them are:
- Plain kachori- in which kachori is first fried and the Crispy kachori is then broken as pani puri and stuffed with the chat materials in it.
- Fresh peas kachori-In this fresh peas are ground and mixed with spices and stuffed in the KACHORI.
- Potato stuffed KACHORI.
- PYAZ (ONION) KACHORI.
- MAVE KI(KHOYA) KACHORI
- Moong Dal ki KACHORI and many more.
BUT ONE COMMON THING IN ALL OF THEM IS THEIR OUTER COVERING, STUFFING, AND FRYING METHOD.
BELOW YOU WILL BE GETTING A DETAILED STEP-BY-STEP METHOD FOR ALL, AND I HOPE IT WILL BE USEFUL FOR A BEGINNER TO FOLLOW.
Today we will be learning about dough kneading, stuff making, stuffing, and deep frying methods. of making a very popular, yet very tasty, hot and spicy MOONG DAL KACHORI.
MOONG DAL-
- It is a storehouse of vitamins A, B, C, and E. It also has calcium, Iron, and Potassium.
- It is a good protein, has Fiber, and thus helps in weight loss.
- It is heart friendly as it reduces cholesterol.
ALL-PURPOSE FLOUR OR MAIDA IS OF-COARSE NOT A GOOD CHOICE, BUT I THINK OTHER SPICES AND HERBS USED IN MAKING THE KACHORI WILL COMPENSATE TO SOME EXTENT
Let us learn one by one, the whole procedure of making MOONG DAL KACHORI.
FIRSTLY, SOAKING AND GRINDING OF MOONG DAL:
- Take about 1/2 a cup of cleaned split MOONG DAL(WITHOUT SKIN).
- Wash it 3-4 times rubbing it between hands to drain away extra dirt.
- Now soak it in a bowl putting almost 3 times of clean water.
- Soaking should be for about 2-3 hours.
- Test it by breaking a Dal, if it breaks easily, that means it is perfectly soaked.
- You have to now strain through a sieve for about 5-8 mts so that all the extra water drains away.
- Now it is ready to be ground.
- Put soaked DAL in a mixer grinder and just grind for 2 seconds and once more for 2 seconds.
- Grinding must be very coarse and not fine.
- Keep it aside.
INGREDIENTS FOR KNEADING THE DOUGH FOR KACHORI
- All-purpose flour or Maida- 2 cups
- Salt-1 small teaspoon
- Carom or om seeds-3/4 teaspoon
- Pure Ghee-3-4 tablespoons
- Water-1/2 cup (to knead)
METHOD OF KNEADING:
- Take 2 cups of maida and sieve.
- Now take a bowl and put the sieved maida and add salt, Carom seeds, and mix.
- Add melted ghee to it and rub it nicely.
- This rubbing creates layers in the final product (KACHORI).
- Now add water, a little at a time, and knead a soft, pliable dough, which should not be very soft nor too hard.
- Cover the dough and keep it aside to rest for about 20 mts.
THE DOUGH IS READY
INGREDIENTS NEEDED FOR PREPARATION OF THE STUFFING OR FILLING
- Green gram dal-1/2 cup (soaked &coarsely ground)
- Gram flour (besan)-3-4 tablespoon
- Green chilies-2-3
- Fresh coriander leaves-handful
- Giger-1 inch piece
- Dry coriander seeds-1 tablespoon
- Fennel seeds (saunf)-1 tablespoon
- Kasoori methi (dry fenugreek leaves)-1 teaspoon
- Cumin seeds-1 teaspoon
- Oil-3 -4 table spoon+750 ml (for deep frying)
- Asafoetida (hing)-1 pea nut size
- Black pepper powder-3/4 teaspoon
- Coriander powder-1 tablespoon
- Turmeric (haldi)-3/4 teaspoon
- Red chilly powder-1 teaspoon
- Roasted cumin powder-1 teaspoon
- Garam masala-1 tablespoon
- Amchur (dry mango powder)-1 tablespoon or 3/4 teaspoon citric powder
- Sugar or sugar powder-1 teaspoon
- Table salt-3/4 teaspoon
- Black or Rock salt-3/4 teaspoon
PREPARATION OF STUFFING
- Keep a frying pan on low flame to heat.
- Add the coriander seeds and fennel seeds, to the pan and dry roast till you get a good aroma and the seeds get crispy.
- Remove on a plate and let it cool.
- Grind it to a coarse powder. (just break it into half)
- Now take 3-4 tablespoons of oil and heat in the same pan.(low flame)
- When the oil is hot add hing and cumin seeds.
- Add green chili and saute.
- Now add the gram flour and roast in the oil till it starts smelling good.
- Add roasted coriander and fennel seeds.
- Also, add black pepper powder and saute.
- Now is the time to add ground moong dal. Now saute the mix for at least 5-8 mts so that the dal gets cooked and becomes soft. (but the gram flour avoids dal becoming soggy)
- You can put off the flame at this time.
- Now add coriander leaves and mix.
- Add the KASOORI methi (dry methi leaves) at last.
- Cool it on a plate and make small lemon size balls.
- MOONG DAL KACHORI STUFF IS NOW READY TO ENTER THE KACHORI.
STUFFING METHOD OF MOONG DAL KACHORI
- Now, by this time the dough will be ready.
- Knead it once more and roll like a log.
- Cut into poori-sized balls. (bigger than stuff)
- Now flatten the ball in your palm keeping the center thick and the edges thin.
- Keep the stuff in the center.
- Start folding from one side so that the stuff is fully covered. (by twisting)
- Remove the extra dough if any. (pinch and remove)
- NOW FLATTEN THE STUFFED KACHORI EVENLY.
- note-Do not make it thin, let it be thick as shown.
FRYING METHOD:
- It is very tricky to fry the kachori, because if you fry at a high temperature (oil), the kachori gets color, but it remains uncooked from the inside and becomes soft after it cools.
- At the same time if fried at a very low temperature it soaks oil very much.
SO KEEP THE TEMPERATURE LOW TO MEDIUM AND AS SOON AS YOU PUT THE KACHORI TO FRY, IT SHOULD NOT COME TO THE SURFACE IMMEDIATELY, BUT SHOULD COME TO THE SURFACE SLOWLY (PUFFING).
THEN TURN ON BOTH THE SIDES TO GET THE COLOR, KEEPING THE FLAME A LITTLE HIGHER.
Once the kachori is done remove it on a kitchen towel.
FRIENDS-THE DELICIOUS, YUMMY, TASTY SPICY, AND FULLY PUFFED CRISPY MOONG DAL KACHORI IS READY TO EAT AND ENJOY ON ALL THE OCCASIONS
SERVE WITH TAMARIND SWEET AND SOUR CHUTNEY
HOW IS THE RECIPE? DID YOU LIKE IT?
PLEASE LET ME KNOW.
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Thanks for the inspirational comments. Really it boosted my confidence to post next updates. Keep encouraging in future too.
You may try the millets in some
Indian stores.