SOAK - 2 HOURS
firstly, in a bowl soak ½ cup moong dal for 2 hours
drain off the water and transfer to a mixi jar
pulse and grind to a coarse paste. keep aside
GHEE - 1 TSP
in a pan heat 1 tsp ghee. add 1 tsp fennel, 1 tsp cumin, pinch hing.
SAUTE - AROMATIC
saute on low flame until the spices turn aromatic.
CHILL POWDER - 1 TSP
further add ¼ tsp turmeric, 1 tsp chilli, 1 coriander powder, 1 tsp garam masala, 1 tsp aamchur, ¼ ginger powder and ½ tsp salt.
saute until the spices turn aromatic
BESAN - 1/4 CUP
now add ¼ cup besan and roast on low flame until the besan turns aromatic
MOONG DAL PASTE
add in coarsely ground moong dal
SAUTE - 5 MINUTES
mix and cook for 5 minutes or until the moong dal is well combined
STUFFING IS READY
moong dal stuffing is ready. keep aside to cool completely
MAIDA - 2.5 CUP
firstly, in a large bowl take 2½ cup maida, ½ tsp salt and mix well
HOT GHEE - 3 TBSP
pour in 3 tbsp hot ghee and mix well
crumble and mix making sure the flour is moist
now add water and start to knead the dough
add water as required and knead to a smooth and soft dough
grease the dough with oil, cover and rest for 30 minutes.
after 30 minutes, knead the dough slightly.
pinch a small ball sized dough and tuck well
grease with oil and roll gently
MOONG DAL STUFFING
place a small ball sized prepared moong dal stuffing
start to pleat and seal tight. pinch off excess dough
now roll gently, having a uniform thickness
DEEP FRY - LOW FLAME
drop in hot oil, keeping the flame on low.
KACHORI - FLOATS
do not touch until the kachori start to float by itself. takes approximately 3 minutes
carefully flip over and fry both sides on low flame.
fry until the kachori turns golden brown and crisp
drain off the kachori over kitchen paper making sure to remove excess oil
READY TO EAT
finally, enjoy moong dal kachori with imli chutney.