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Moong Dal Kachori

Chef.Foodie's picture
Ingredients
  Asafoetida 1
  Green gram 225 Gram
  Ginger 5 Gram
  Coriander leaves 50 Gram
  Turmeric 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Cumin coriander powder 1⁄2 Teaspoon
  Fat 55 Gram
  Sultanas 50 Gram
  Coconut 30 Gram
  Chili powder 5 Gram
  Lime 2
  Salt To Taste
  Refined flour 115 Gram
  Semolina 55 Gram
  Fat 20 Gram
  Salt 1 Teaspoon
  Fat 1 Tablespoon
Directions

1. Wash and soak gram overnight and grind it coarsely.
2. Chop ginger and coriander leaves; grate coconut.
3. Heat fat, add the gram and cook. Add grated coconut, coriander and cumin powder, asafoetida, ginger, coriander leaves, turmeric, chilli powder and salt.
4. Stir; add lime juice and sugar. Cook for a few minutes longer and remove. Add sultanas.
5. Sieve flour and semolina; add salt and rub in fat.
6. Make a dough and keep it covered for half an hour. Knead well.
7. Divide into equal portions; roll as for poories and put the gram mixture in the centre. Turn over and seal, using a little water.
8. Pinch the edges together.
9. Fry in deep fat. The fat should be quite hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Snack
Method: 
Kneading
Ingredient: 
Lentil
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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