Ingredients
Outer Layer
- 2 cup All Purpose Flour/ Maida (Seived)
- 0.5 tsp Salt
- 3 tbsp Oil
- To Knead Water
- To Fry Oil
Daal Filling
- 1 cup Moong Daal Namkeen
- 2 tbsp Coriander Powder/ Dhaniya
- 1 tsp Red Chilli Powder (or to taste)
- 0.5 tsp Salt (or to taste)
- 1 tsp Aamchur/ Dry Mango Powder
- 1 tsp Dry roasted Cumin/ Bhuna Jeera
- 0.5 tsp Chaat Masala
Servings: pc
Instructions
- First of all prepare filling, Take 1 cup readymade moong daal namkeen.
- And dry roast in a pan until brown in color.
- Now switch off the flame and add all dry spices (Dhaniya powder, red chili powder, salt, aamchur powder, bhuna jeera powder, chaat masala) Mix well and let them cool completely.
- Meanwhile lets prepare dough, for that sieve maida in a wide bowl and add salt. mix well.
- Now add oil and mix well.
- Oil must be sufficient that it should bind maida well.
- Now add little water in batches and knead a soft dough. Brush some oil, cover and keep aside for 30 minutes.
- Now check the daal, it must be cooled enough. Now grind it coarse.
- Now after 30 minutes check dough, pinch it and knead it again and make it smooth.
- Now divide the dough into 11-12 equal portions.
- Smooth each ball, cover and keep aside.
- Now take 1 ball, flatten it to 3 inch wide.
- Now take it in your palm, and place generous filling in middle.
- Now fold it to seal it.
- Flatten little bit from edges using your fingers.
- Do the same with all and keep aside.
- Now heat sufficient oil in a wide pan/wok. and fry each kachori until golden brown at low to medium flame. How to fry- 1. Dip kachori on low flame keeping sealing side down. 2. When they start floating, flip them. 3. Now fry at medium flame. 4. Flip again.
- When done, remove on absorbent paper.
- Serve hot
- Enjoy!
Recipe Notes
Recipe Notes
- While grinding daal, do not make fine powder, just make it coarse.
- While making dough, add sufficient oil as fat (moyan) otherwise kachori will be hard.
- While making dough, add little water gradually and make soft dough.
- While rolling the dough, roll it to medium thickness, it should not be too thick nor too thin.
- After sealing the kachori, press and flatten them gently from edges.
- While frying, fry on low to medium flame.
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