Mini moong dal kashta kachori is a delightful snack made from a spiced moong dal filling encased in a crispy, flaky dough.
Ingredients
For the Dough
- 1cupall-purpose flour (maida)
- 2tbspsemolina (sooji)
- 4tbspghee or oil
- 1/2tspcarom seeds (ajwain)
- 1pinchsalt
- water, as needed
For the Filling
- 1/2cupmoong dal (split green gram), soaked for 1-2 hours and drained
- 1tbspoil
- 1/2tspcumin seeds
- 1/2tspmustard seeds
- 1/2tspturmeric powder
- 1/2tspgaram masala
- 1/2tspred chili powder
- 1/2tspcoriander powder
- salt, to taste
- 1tbspchopped fresh coriander leaves
How to make Mini Moong Dal Kashta Kachori
Prepare the Dough
In a bowl, mix the flour, semolina, carom seeds, and salt.
Add ghee or oil and mix until the mixture resembles coarse crumbs.
Gradually add water to form a smooth, pliable dough. Cover and set aside.
Prepare the Filling
Heat oil in a pan over medium heat. Add cumin and mustard seeds.
Once they splutter, add the soaked and drained moong dal.
Stir for a few minutes, then add turmeric powder, garam masala, red chili powder, coriander powder, and salt.
Cook until the dal is tender and the moisture is absorbed. Mix in chopped coriander leaves. Allow it to cool.
Assemble the Kachoris
Divide the dough into small balls. Roll each ball into a small circle.
Place a small amount of filling in the center of each circle.
Gather the edges and seal them to form a small ball. Flatten gently.
Roll out each ball into a small disc, being careful not to let the filling spill out.
Fry the Kachoris
Heat oil in a pan for deep frying.
Fry the kachoris on medium heat until they are golden brown and crispy.
Drain on paper towels.
Tips & Tricks
Serve these mini kachoris warm with chutney or yogurt.
FAQS
How do I make Mini Moong Dal Kashta Kachori crispy and flaky?
To achieve a crispy and flaky texture for your Mini Moong Dal Kashta Kachori, ensure you mix the all-purpose flour and semolina with ghee or oil until it resembles coarse crumbs. This step is crucial as it helps create layers in the dough. Additionally, frying them at the right temperature is key; make sure the oil is hot enough to fry the kachoris until they are golden brown.
Can I make Mini Moong Dal Kashta Kachori gluten-free?
Yes, you can make a gluten-free version of Mini Moong Dal Kashta Kachori by substituting all-purpose flour with a gluten-free flour blend, such as rice flour or chickpea flour. Keep in mind that the texture may vary slightly, but the overall flavor will still be delicious!
What is the best way to store leftover Mini Moong Dal Kashta Kachori?
To store leftover Mini Moong Dal Kashta Kachori, let them cool completely and then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them. Just ensure they are well-wrapped to prevent freezer burn, and they can last for up to a month. Reheat in an oven or air fryer for the best crispiness.
What can I serve with Mini Moong Dal Kashta Kachori?
Mini Moong Dal Kashta Kachori pairs wonderfully with various chutneys such as mint chutney, tamarind chutney, or yogurt sauce. You can also serve them alongside a fresh salad or pickles to enhance the flavors and add a refreshing contrast.
Can I use other lentils instead of moong dal for the filling?
Absolutely! While moong dal is traditional for Mini Moong Dal Kashta Kachori, you can substitute it with other lentils like masoor dal (red lentils) or chana dal (split chickpeas). Just ensure that you adjust the cooking time as different lentils may require varying amounts of time to become tender.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia