Daal Kachori

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.

Ingredients

Dough

  • 2               cups all purpose floor
  • 2               tbsp vegetables oil
  •                  salt to taste
  • 3/4            cup water

Filling

  • 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

Instructions

In a medium bowl, soak daal for a couple of hours.

Filling

  1. Drain the daal.
  2. In a large saucepan, heat the oil on med hot heat. Add the curry leaves, mustard seeds, and cumin seeds.
  3. 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.
  4. Add the salt, lemon juice, sugar and cilantro. Mix well. Let the mixture cool completely.
  5. Meanwhile make the dough.

Make the dough.

  1. In a medium bowl, add salt to the flour and rub in the oil.
  2. Use enough water to make a soft dough.
  3. Cover and leave it aside.
  4. When the filling is cold, take a tbsp full and form a ball.
  5. Divide the dough into 25. Roll each dough into a round ball.
  6. Flaten the ball into a puri about 2 1/2 inches round.
  7. Put the filling in the centre of the puri, bring the edges together, pinch the edges together.
  8. 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.

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