Ingredients with Measurements:
- 1 cup split yellow moong dal, soaked in water for 2-3 hours
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 2 tablespoons chopped coriander leaves
- Salt to taste
- Oil for deep frying
- 2 cups all-purpose flour
- 2 tablespoons ghee
- 1/2 teaspoon baking soda
- Water as required
Special Equipment Needed:
- Deep fryer
- Rolling pin
- Kadhai
Step-by-Step Instructions:
1. In a kadhai, heat oil and add cumin seeds and fennel seeds.
2. Add the soaked moong dal and sauté for a few minutes.
3. Add coriander powder, red chilli powder, turmeric powder, garam masala, chopped coriander leaves and salt to taste.
4. Cook the mixture until it is dry and set aside to cool.
5. In a bowl, mix together the all-purpose flour, ghee, baking soda and water to form a soft dough.
6. Divide the dough into small balls.
7. Take a ball of dough and roll it out into a thin circle.
8. Place a spoonful of the cooled moong dal mixture in the centre of the circle.
9. Gather the edges of the dough and seal it to form a kachori.
10. Heat oil in a deep fryer and deep fry the kachoris until golden brown.
11. Serve hot with chutney or pickle.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: 350°F (177°C)
Serving Size: 4-6
Nutritional Information (per serving):
Calories: 250
Fat: 8g
Carbohydrates: 33g
Protein: 8g
Substitutions for Ingredients:
- Split yellow moong dal can be substituted with split green moong dal.
- All-purpose flour can be substituted with whole wheat flour.
- Ghee can be substituted with oil.
Variations:
- The moong dal mixture can be spiced up with finely chopped onions, green chillies and ginger.
- The kachoris can be stuffed with a mixture of mashed potatoes and spices.
Tips and Tricks:
- The dough should be soft and pliable for rolling out the kachoris.
- The kachoris should be sealed properly to prevent the filling from oozing out while frying.
Storage Instructions:
The kachoris can be stored in an airtight container for up to 3 days.
Reheating Instructions:
The kachoris can be reheated in a preheated oven at 350°F (177°C) for 5-7 minutes.
Presentation Ideas:
The kachoris can be served with chutney or pickle and garnished with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
Chutney or pickle
Suggested Side Dishes:
Raita or salad
Troubleshooting Advice:
- If the dough is too dry, add a little more water and knead it again.
- If the kachoris are not crisp, increase the temperature of the oil.
Food Safety Advice:
- Always use fresh ingredients for the filling.
- Cook the filling completely before stuffing the kachoris.
Food History:
Moong dal kachoris are a popular snack from North India. They are usually served as an accompaniment to a meal or as a snack.
Flavor Profiles:
Moong dal kachoris have a savory and spicy flavor with a hint of sweetness from the moong dal.
Serving Suggestions:
Moong dal kachoris can be served as a snack or as an accompaniment to a meal.
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Region: Indian