MOONGDAL KACHORI

IFC Challenge #3.


This month's IFC challange is Marwad Cuisine.Hosted Manjula Kanted.    Either the platter of Kachori or Halva or combination of kachori and halva,  Rajasthani Thali.      I selected one Kachori and one Halva.  Here comes the kachori recipe i.e Moongdal Kachori.

Since so many days, I wanted to make this and post in the blog but did not take the pain.  But when the IFC announced the recipes,  I made an attempt to make this item for the first time and it was really successful.  I had a friend of mine who is a Marwadi who said after tasting that it has really come out nicely and  first attempt was successful.  I was glad to hear.  Thanks for giving this wonderful recipe to Manjula.







Moongdal kachori is made with moongdal and spices  added to it for the filling and for the cover maida is used.  Here come the recipe.

Dough:

2 cups maida
5 tbsp oil
salt

Filling:

1/4 cup yellow moongdal
1 tsp cumin seeds
1 tbsp coriander seeds
1/2 tsp fennel seeds
1 tbsp hing
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp garam masala
1/2 tsp dried mango powder (amchur powder)
3 tbsp oil
salt as per requirement
oil for deep frying

Method:

for the dough (crust)

Combine all the ingredients of dough and mix well.  add water little by little and make a soft dough for 5-7 minutes and keep aside covered.

Method:

for filling:

Soak the moongdal for 2 hours.  drain the water and grind to a coarse paste.
crush the cumin seeds, coriander seeds, fennel seeds in the mixer.
Heat oil in a pan.  add the cruhsed cumin seeds, coriander seeds, fennel seeds.  when it changes the colour, add the moongdal paste, red chilli powder, turmeric powder, garam masala, amchur powder (dry mango powder), salt and saute the same till you reach the dry consistency.

How to prepare the kachori.

Take the dough knead once again and divide into equal portions.  take out one portion and roll out to a small puri.  fill one tsp of moongdal mix.  gather the sides of the puri like we gather the same over the filling  for modak and seal properly.  slightly flatten the same with the rolling pin.  ensure that there is no gap and it should not break else while frying,  the filling will come out.  repeat the process for the remaining dough and fry  the kachoris in low flame.  If you feel that the oil is very hot switch off gas for some time.   If you fry the same in very  hot oil, the outer side will become brown and inside it will not be cooked.

enjoy with sweet chutney, green chutney.  It can be served as chaat also with green chutney, sweet chutney, yoghurt and sev.

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 Linking this to :  Manjula Kanted  : desifiesta.blogspot.com