HEALTHY RECIPE : MUNG DAL KACHORI

HEALTHY RECIPE : MUNG DAL KACHORI

 FOR STUFFING:

1 CUP MUNG DAL

1 TSP. CUMIN SEEDS

1 TBSP. DRY CORIANDER SEEDS - CORSELYGRINDED

1 TSP. DRY GINGER POWDER

PINCH HING

1 TBSP. GREEN CHILLI RINGS

1 TBSP. CORIANDER  - JEERA POWDER

1 TSP. AAMCHUR POWDER

1 TSP. GARAM MASALA

1/2 TSP. RED CHILLI POWDER

PINCH TURMERIC POWDER

1 TSP. SNUFF (  VARIYALI ) COARSELY GRINDED

SALT AS PER TASTE

1/2 TSP. SUGAR POWDER -OPTIONAL

* FOR OUTER LAYER :

3 CUP MAIDA

4-5 TBSP. OIL OR GHEE

3/4 TSP. SALT 

WARM WATER TO KNEAD DOUGH

* OIL FOR FRY KACHORI

*MAKE STUFFING ;
SOAK THE MUNG DAL FOR 3-4 HOURS.





























THEN DRAIN THE WATER AND COARSELY GRIND IT.

TAKE A PAN AND HEAT 4 TBSP. OF GHEE OR OIL.















NOW ADD CUMIN SEEDS.
WHEN THEY CRACKLE, ADD GREEN CHILLI RINGS. FRY IT.

*NOW SLOW THE FLAME AND ADD CORIANDER- DHANIYA POWDER( DHANIYA JEERA POWDER), 1 TSP. AAMCHUR POWDER, PINCH HING, 1 TSP. GARAM MASALA, 1/2 TSP. RED CHILLI POWDER, PINCH TURMERIC POWDER, 1 TSP. DRY CORIANDER SEEDS - COARSELY GRINDED, 1 TSP. SNUFF (  VARIYALI ) COARSELY GRINDED, SALT AS PER TASTE,
1/2 TSP. SUGAR POWDER -OPTIONAL. MIX WELL TOGETHER.
ADD 1 TSP. OF WATER AND SAUTE 1/2 MINUTE.
you can add all these masala after adding mungdal...see in pic...
NOW ADD COARSELY GRINDED MUNG DAL, MIX WELL.
AND COOK TILL MIXTURE IS JUST LIKE A DRY FORM, REMOVE THE MOISTURE (- NOT SOGGY NOT SO DRY).
COOK ABOUT 8-10 MINUTES OVER SLOW FLAME - LID THE COVER.
THEN TRANSFER THE MIXTURE INTO THE OTHER PLATE TO TAKE ROOM TEMPERATURE. 

STUFFING IS READY.

*MAKING DOUGH :
SIEVE THE MAIDA IN A MIXING BOWL.
MIX THE SALT WITH IT.














ADD HOT OIL OR GHEE AND MIX WELL.( FOR FINE RESULT..CRUNCHINESS)















it's like a crumble.



























THEN ADD WARM WATER AND KNEAD INTO SOFT DOUGH.
GIVE REST FOR 10 MINUTES.
DIVIDE THE DOUGH IN 10-12 EQUAL PORTIONS.




































MAKE A BALLS AND ROLL OUT THICK CIRCLE - PURI. PUT THE MIXTURE ON THE CIRCLE - PURI.

























STUFF THE MIXTURE ABOUT 2 TBSP., PRESS ON SOME AND COVER THE CIRCLE - PURI, MAKE A BALL. LIGHTLY PRESS WITH PALM.
























LIGHTLY ROLL IT AND MAKE KACHORI.

HEAT A OIL OR GHEE.
THEN SLOW THE FLAME.















FRY ON BOTH SIDES TILL GOLDEN BROWN.
* SERVE HOT WITH GREEN N RED CHUTNEY OR TOMATO KETCHUP OR TEA.

* YOU CAN STORE IT FOR 5-6 DAYS IN REFRIGERATOR.