Moong dal kachori is made with moong dal and flavored with spices and covered with crispy poori.
For Outer cover-
- All purpose flour – 1cup
- Semolina – 1tbsp
- Oil -2 tsp for kneading
- Salt – 1/2 tsp
- Baking soda-1pinch
- Luke warm water-1/2 cup as required
- Moong dal – 1 cup (soaked for 1-2 hour)
- Whole coriander seed – 1tsp
- cooking oil-2 tbsp
- Cumin seed – 1tsp
- Green chili-1 tsp finely chopped
- Gram flour/sattu – 1/2 cup
- Hing-2 pinch
- Funnel seed – 1/2 tsp
- Red chili powder-1tsp
- Coriander powder-1 tsp
- Salt-1/2 tsp
- Garam masala – 1tsp
- Date tamarind chutney-2 tsp
Cooking oil – For deep frying
Step 1-Take all purpose flour, semolina in a bowl. Add 2 tsp oil, salt and mix it proper then make stiff dough with the help of lukewarm water. Cover it with damp cloth and keep aside for 5 minutes(Do not keep longtime after kneading, for crispy,puffed kachori)
Step 2 -Heat nonstick pan add 2 tbsp oil, whole coriander seed,cumin seed,fennel seed mix it,add hing,chopped green chili mix it cook 30 seconds,add soaked moong dal with 1/2 cup water and cook in high flame for 4-5 minutes. when dal absorbed all water then Add salt, gram flour roast it 2-3 minutes,add red chili powder,coriander powder, garam masala, date tamarind chutney and mix it then for cook 3-4 minutes. Switch of flame and add cool it.Make small ball from stuffing ,it makes kachori puffed.
Step 4 – Take lemon size boll from dough and make small poori with the help of rolling board and pin. Put 1 stuffing ball on center of puri and seal all sides, edges and close it proper. make flatten(press center proper) with hand. Make all in similar way.
Step 5 – Heat oil for frying on medium hot oil and place kachori on pan and cook in low medium flame, cook in low flame 6-7 minutes till kachori puffed up completely,then turn it and cook other side 6-7 minutes.cook until golden crispy in both side it will take 10-12 minutes for crispy kachori(cook in low medium flame).
Step 6 – Take out kachori ,drain on an tissue paper. Cool and serve with tamarind chutney, curd and chana dal curry.
NOTE -Fry in low medium flame for crispy kachori.