Kachori is a very popular snack in India known by various names like kachori, kachauri, kachodi in various parts of India. We, Bengalis call it kochuri. Moong daal kochuri is a tasty snack. It is a flattened ball with a mixture stuffed into it. It is crispy and spicy and tastes awesome. This tasty snack can be had as a breakfast or with tea in the evening.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Ingredients
For the Stuffing
Mung Daal - 250 gm
Asafoetida (hing)- a pinch
Cumin seeds
Green chillies- 1-2 (finely chopped)
Roasted cumin powder
Fennel seed powder
Amchur powder(Dried Mango Powder)
Red chilly powder
Garam Masala powder
Sugar
Refined oil
For the Dough
White flour- 500gm
Refined oil or ghee
Baking powder- a pinch
Salt to taste
Sugar
Water
Method
Preparing the Dough
For preparing the dough we take the white flour in a bowl and add a pinch of baking powder, salt and 1 teaspoon sugar to it. Then we add oil/ghee to it and then knead it by adding required amount of water.Once the dough is prepared we keep it aside for 15 minutes and cover it with a wet cloth.
After some time divide the dough into equal sized balls.
Preparing the filling
For preparing the mixture we slightly roast the mung daal in a pan and then boil it in a pressure cooker. Make sure not to over boil it so that it does not become too soft. After boiling the mung daal make a paste of it in the mixer grinder. Then take a frying pan and add a tablespoon of refined oil into it. Once the oil gets heated up add a pinch of asafoetida, add the cumin seeds and some finely chopped green chillies. Then add the mung daal paste to the oil, add amchur powder, roasted cumin powder, fennel seed powder, red chilly powder, garam masala powder and a small amount of sugar. Stir all the ingredients nicely so that they mix well. When the mung daal paste does not stick to the frying pan any more , it means that our mixture is ready.
Preparing the kachoris
Take the ball and make a hollow in the middle and stuff the mixture into it. Close the ends properly and then roll the ball into a round shape. Make sure not to roll it too much so that the stuffing does not come out. Add oil in a frying pan and once the oil gets heated up fry the kachoris in medium heat. Once the kachoris become golder brown and crispy then take them out from the oil and put them on a tissue paper to soak the excess oil.
Serve hot with coriander/pudina/tamarind chutney or potato curry.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Ingredients
For the Stuffing
Mung Daal - 250 gm
Asafoetida (hing)- a pinch
Cumin seeds
Green chillies- 1-2 (finely chopped)
Roasted cumin powder
Fennel seed powder
Amchur powder(Dried Mango Powder)
Red chilly powder
Garam Masala powder
Sugar
Refined oil
For the Dough
White flour- 500gm
Refined oil or ghee
Baking powder- a pinch
Salt to taste
Sugar
Water
Method
Preparing the Dough
For preparing the dough we take the white flour in a bowl and add a pinch of baking powder, salt and 1 teaspoon sugar to it. Then we add oil/ghee to it and then knead it by adding required amount of water.Once the dough is prepared we keep it aside for 15 minutes and cover it with a wet cloth.
After some time divide the dough into equal sized balls.
Preparing the filling
For preparing the mixture we slightly roast the mung daal in a pan and then boil it in a pressure cooker. Make sure not to over boil it so that it does not become too soft. After boiling the mung daal make a paste of it in the mixer grinder. Then take a frying pan and add a tablespoon of refined oil into it. Once the oil gets heated up add a pinch of asafoetida, add the cumin seeds and some finely chopped green chillies. Then add the mung daal paste to the oil, add amchur powder, roasted cumin powder, fennel seed powder, red chilly powder, garam masala powder and a small amount of sugar. Stir all the ingredients nicely so that they mix well. When the mung daal paste does not stick to the frying pan any more , it means that our mixture is ready.
Preparing the kachoris
Take the ball and make a hollow in the middle and stuff the mixture into it. Close the ends properly and then roll the ball into a round shape. Make sure not to roll it too much so that the stuffing does not come out. Add oil in a frying pan and once the oil gets heated up fry the kachoris in medium heat. Once the kachoris become golder brown and crispy then take them out from the oil and put them on a tissue paper to soak the excess oil.
Serve hot with coriander/pudina/tamarind chutney or potato curry.
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