Name: Moong daal kachori recipe by Varsha Saraf at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: All purpose flour 300 gm; 2-3 tbsp oil for kneading; Semolina 1tbsp; Salt to taste; water to knead; Oil to deep fry; Yellow moong daal soaked for half hour and washed 1 cup; Gram flour 1 tbsp; Asafetida 1/4 tsp; Fennel Seeds 1 tsp; Coriander seeds 1tsp; Red chilli pwd 1tsp; Amchoor pwd 1/4 tsp; Salt to taste; Oil to cook 1tbsp

Ingredients Serving: 4

All purpose flour 300 gm
2-3 tbsp oil for kneading
Semolina 1tbsp
Salt to taste
water to knead
Oil to deep fry
Yellow moong daal soaked for half hour and washed 1 cup
Gram flour 1 tbsp
Asafetida 1/4 tsp
Fennel Seeds 1 tsp
Coriander seeds 1tsp
Red chilli pwd 1tsp
Amchoor pwd 1/4 tsp
Salt to taste
Oil to cook 1tbsp

Instructions

Knead smooth dough by adding all purpose flour, oil, semolina , salt.. knead dough for atleast 10 mins.
Cover the dough with cotton cloth and keep aside to rest for 1hr.
Take a pan/kadhai. Now add 1 glass water, soaked and washed moong daal, asaefetida, fennel seeds, coriander seeds, red chilli pwd and salt to taste. Boil all this together on a medium to high flame till water dry up. Just make sure that daal is half boiled.
Now take another kadhai and heat 1 tbsp oil. Add gram flour and keep stirring till color changes to pinkish red.
Then add half cooked moong daal and amchoor in gram flour. Stir and mix well.
Let the filling of kachori cool completely.
Now make little balls of the filling and keep it aside.
Take the dough and make small balls of it.
Flatten with palm and put the filling ball in center.
Now raise the extra left sides of dough and cover the filling completely with dough.
Now press the ball gently and make kachori of it.
Take a kadhai and fill with oil to deep fry.
On a very low flame and just bit warm oil sligtly place kachoris in oil. Just make sure the flame should be low.
After few mins kachoris will themselves rise up and it will b nicely swelled.
Now when the one side of kachori will turn golden brown in color. Turn kachori to the other side and now raise the flame to medium.
When both sides of kachori are nicely cooked, plate them and enjoy with hot tea.

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