Wednesday, October 30, 2013

Moong Dal Kachoris - Moong Lentil Filled Puffs

This is a savoury that I always try to make for Diwali ,to counter all the sweets :)
and also because it is so festive.
It takes some time and effort but is absolutely worth it.
This quantity makes about 50/55 pieces.


For the shell:

4 cups flour (maida)
4 tbsps ghee or butter
salt to taste
about 1 & 1/4 cups warm water

For the filling:

1 & 1/2 cups yellow moong dal
1 tsp turmeric (haldi)
1 tsp cumin seeds (jeera)
2 tbsps ghee
salt to taste
1 tbsp red chilli powder
1 tbsp powdered cumin (ground jeera)
1 tbsp fennel seeds lightly crushed (saunf)
2 tbsps dry mango powder (amchur)
You can substitute lemon juice for the amchur, but the taste lent by amchur is
a pot of water to boil the dal

3 to 4 cups oil for frying.


Add the salt and ghee to the flour and mix well.Now gradually
add the warm water and knead the dough till smooth and firm.
You may not need all the water so add gradually.
Cover and keep aside for about half an hour.

Soak the dal for 5/6 hours.

Now boil the pot of water and add the turmeric to it.
when the water comes to a rolling boil, add the dal and
boil for about 10 /12 minutes till soft  to touch.

Do not overboil as it will get mushy.It should be cooked
but the grains should be separate.
Now drain well in a colander.

Heat the 2 tbsps ghee in a pan and add the cumin seeds.
Let it splutter and turn golden.

Now add the fennel, the boiled dal, the salt, ground cumin, chilli powder and the amchur.
Mix well but lightly so that the spices are well mixed but the dal does not turn mushy.

Now comes the time to roll and fill and assemble the kachoris.
Divide the dough into small balls.

Roll them out into small discs.

Fill with 1 tbsp of the filling and bring the edges together.

Then lightly flatten and make sure that the edges are totally sealed.

Heat oil in a pan and slowly slide 4/5 of the kachoris and fry on a
slow/medium flame till golden on both sides.

While you fry one batch, roll and fill the next batch.
Make sure you do not fry on high flame as it will remain uncooked
on the inside.
Serve hot with green chutney or sweet tamarind chutney.
Tastes good on its own also.
You can store in the fridge for about two weeks.
To serve, warm in the oven.

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