Monday, 22 August 2011

Moong dal kachori

A great brunch on a Sunday when the whole family is together.

2 cups wheat flour
1 cup semolina (suji)
1 cup refined flour (maida)
1 cup milk
Oil for frying

For filling:
1 cup moong dal (split green gram)
4 tspn greeen corriander - finely chopped
1 tspn chopped ginger
1 tspn chopped green chilly
Salt to taste
1 tspn cumin powder
a pinch of asofoetida (hing)

Mix wheat flour, refined flour and semolina, add milk,water and a pinch of salt and knead the dough. Keep aside. Heat 1 spoon oil in a pressure cooker, add cumin powder and asofoetida and moong dal, puor some water and pressure cook for a while. Take it out once cooked, let it cool and grind it. Add rest of the spices to make a nice filling. Now make small balls from the dough, fill the mixture and make round, flat circles with a rolling pin. Heat oil in a pan and fry the kachoris. Serve hot with green chutney or aloo (potato) ki sabzi.

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