Kachories are crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these kachoris is worth a fortune! these can be eaten as a snack, or along with your meals. This dish gets a protein boost due to the moong-based filling, making it a great choice for kids. Take care to deep-fry these kachoris on a very slow flame to ensure even cooking and also to make the crust nice and flaky.
- 2 cups all purpose floor
- 2 tbsp vegetables oil
- salt to taste
- 3/4 cup water
- 2 cups Moong daal (without skin)
- 2 tbsp oil
- 5 curry leaves
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 tbsp unsweetened coconut
- 1/2 tsp fennel seeds crushed
- 1/2 tsp cumin seeds crushed
- 1 tsp green masala
- 1/4 cup water
- 1 tsp salt( or to taste)
- juice of 1 lemon
- 2 tsp sugar
- 1 tbsp chopped cilantro
In a medium bowl, soak daal for a couple of hours.
- Drain the daal.
- In a large saucepan, heat the oil on med hot heat. Add the curry leaves, mustard seeds, and cumin seeds.
- When the seeds start to pop, add the coconut and the daal. Mix well and cook on medium heat for 5 minutes. Add the fennel, cumin green masala and a 1/4 cup water and mix well. Let it cook on medium heat for about 10 minutes. The daal should be soft to the touch.
- Add the salt, lemon juice, sugar and cilantro. Mix well. Let the mixture cool completely.
- Meanwhile make the dough.
Make the dough.
- In a medium bowl, add salt to the flour and rub in the oil.
- Use enough water to make a soft dough.
- Cover and leave it aside.
- When the filling is cold, take a tbsp full and form a ball.
- Divide the dough into 25. Roll each dough into a round ball.
- Flaten the ball into a puri about 2 1/2 inches round.
- Put the filling in the centre of the puri, bring the edges together, pinch the edges together.
- In a wok, on medium heat, heat the oil and fry the kachori for about 10 minutes, turning them a couple of times. They sould be light gold in colour and crispy.