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Thursday, October 18, 2012

Moong Dal Kachori / ಹೆಸರುಬೇಳೆ ಪೂರಿ ..



Ing for dough :

All purpose flour : 2 Cups
Vegetable oil / Ghee : 1/4 Cup
( I used 3 Tspn of oil + 2 Tspn of Ghee )
Salt : 1/2 Tspn
Cold water for kneading the dough

Method for preparing dough :

* Mix all purpose flour and salt together, add ghee/vegetable oil mix till you get the bread crumbs texture.

* Add little by little amount of water and make a soft dough.

* Knead dough well for atleast 2 to 3 minutes.

* Cover and keep the dough in a air tight container for atleast 1 hour.

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Ing for filling :

Moong dal :  1/2 Cup
Cumin seeds : 1 Tspn
Asafoetida : A pinch
Chopped green chilli : 1 Tspn
Garam masala powder : 1/2 Tspn
Red chilli powder : 1/2 Tspn
Vegetable oil : 1 Tspn
Salt : According to your taste
( I used 1/4 tspn of salt )

Method to prepare filling :

* Wash and soak the moong dal for 1 and half hour.

* Drain the water and grind moong dal coarsely.

* Heat oil in a wok , lower the flame and add asafoetida and cumin seeds fry for 15 seconds, add moong dal and keep stirr fry for 5 minutes or till moong dal stops sticking to the wok.

* Cook for another 8 to 9 minutes or till it turns to slightly brown in color.

* Now add chopped green chilli,garam masala powder and red chilli powder and cook for 1 minute.

* Add salt and switch off the flame, keep it aside to cool.

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Method for making kachori :

* Knead the dough for 1 minute and make a lemon sized balls from it.

* Using your palm flatten the dough balls, fill the moong dal filling and close it gently and make sure that filling is not coming out.

* Gently press the kachori balls and keep it ready for frying.

* Heat vegetable oil ( 1/2 Litre ) in a pan and lower the heat, add kachori's and fry both sides till it turns to brown and crispy. 
( Frying process will take 5 to 6 minutes for each batch )

* Serve kachori with sweet and sour mint chutney or with any ketchups.

 

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