Mung Dal/Moong Dal (Split Green Gram) kachori

• Servings: 4-5
• Making dough time: 5 minutes.
• Making stuffing time: 15-20 minutes.
• Preparation time: 10 minutes.
• Frying time: 10 minutes(each batch)
• Total time: 45 minutes.

During the festival of “Ardra Nakshatra”, I took the opportunity to cook “Mung/Moong Dal (Split Green Gram) kachori”.

Origin of kachori is deeply rooted in Indian culinary history, far back in ancient and medieval India.

Kachori is believed to have originated in the Indian state of Rajasthan.

The sterile climate and desert environment needs long-lasting food like “Mung /Moong Dal (Split Green Gram) kachori”,filled with spiced mung dal mixture. Crunchy, deep-fried is perfect for afternoon snacks or appetizer, enjoyed by people of all ages and backgrounds.

Over the time, the recipe for kachori spread to other regions of India, each adding its own unique twist and ingredients to the dish.

Ingredient:

For stuffing:

• Mung/Moong Dal (Split Green Gram)
• Salt: 100 gm.
• Turmeric powder: 2 pinch
• Cumin powder: 1/2 teaspoon
• Coriander powder: 1/2 teaspoon
• Besan(Gram Flour): 1 tablespoon
• Garam Masala Power: 1/2 teaspoon
• Asafoetida powder: half teaspoon
• Red Chilli Powder : 1 tablespoon
• Saunf (Fennel Seeds):1 teaspoon (crushed)
• Cumin: 1 teaspoon (crushed)
• Coriander: 1 tablespoon (crushed)
• Black pepper: 10-12 no.(crushed)
• Clove: 5-6 no. (crushed)
• Sesame oil/ cooking oil : 2 tablespoon

For dough (outer layer):

• Maida (refined flour): 2 cup
• Ghee(clarified butter): 1 tablespoon
• Salt: 1/4 teaspoon
• Ajwain (Thymol seed): 1/2 teaspoon
• Kalonji (fennel flower): 1/2 teaspoon
• Sesame oil/ cooking oil/ Ghee: for deep frying

Preparation:

For making dough:

1. Take a wide vessel; pour Maida, kalonji, ajwain, salt and ghee, mix well by rubbing between palm. Prepare soft dough with the help of water (Dough can be prepared in food processor also). Keep aside for 10-15 minutes.

Method:

For stuffing:

1. Boil dal (don’t overcook) with double quantity of water, strain extra water, keep aside.
2. Take a non stick fry pan. Put oil, when oil become hot add all crushed ingredients of stuffing along with asafoetida powder, sputter for a minute on low flam.
3. Add besan stir fry for couple of minutes on lower flame. Add all powder masala and cooked dal continue to stir fry on medium flame for 2-3 minutes.
4. Add salt and garam masala powder, mix well.
5. Put off the flame, stuffing is ready. Keep aside.
6. Divide the stuffing into 12-15 parts, make marvel size ball, keep aside.

For making kachori:

1. Divide the dough in equal part of stuffing, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge), stuff the stuffing in the centre.
2.  Pull the edge of dough to wrap the dal (stuffing) repeat with the rest; flatten the stuffed ball by pressing with palm, keep aside.

Frying the Kachori:

1. Heat Ghee/oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil it should come up slowly.
2. Deep fry the kachori on medium low heat; after they start to puff slowly turn over, fry till it becomes golden brown in colour both side.
3. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
4. Now, mouth watering “Mung /Moong Dal (Split Green Gram) kachori”is ready.
5. Serve hot with Green Chutney and Sauth (Tamarind Chutney).

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Mung Dal/Moong Dal (Split Green Gram) kachori by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.