Moong Dal Khasta Kachori II स्वादिष्ट मूंग दाल खस्ता कचौड़ी, आप इसे घर पर आसानी से बना सकते हैं।
Moong Dal Khasta Kachori - मूंग दाल खस्ता कचौड़ी अब आप भी अपने घर में स्वादिष्ट मूंग दाल खस्ता कचौड़ी बना सकते हैं इस वीडियो में स्वादिष्ट मूंग दाल खस्ता कचौड़ी बनाने के साथ-साथ, समझाया गया है कि आप इसे घर पर कैसे आसानी से बना सकते हैं। Step-by-Step Guide to Making Delicious Moong Dal Khasta Kachori at Home #kachori #foodie #cooking #streetfood Khasta Marwari Kachori - One dish which can be enjoyed throughout the year and one is never sufficient...For making Moong Dal Kachori we need following Ingredients: All-purpose flour (Maida) - 2 cups Salt to taste Desi ghee / Clarified butter – 2-3 tbsp A pinch of Soda Yellow lentils (split), Moong dal - 1 cup Oil - 2 tbsp Asafoetida – ¼ teaspoon Bay leaves 2 pcs Cinnamon stick (small pc) Dry red chilli – 2-3 Cumin seeds - 1tsp Fennel seeds - 1 tsp chopped ginger - 1tbsp chopped green chilli – 2 medium size Gram flour – 3-4 tbsp Red chili powder - 1/2 Tsp Garam masala - 1 tsp Amchoor or Dry mango powder - 1 tsp Black paper power – ½ teaspoon 6-7 Cloves powder (optional) Salt to taste Oil for deep frying Rajasthani roadside Moong Dal Kachori: For outer layer of kachori, 1. Mix 2 cups of all-purpose flour with 2 spoons of ghee, and pinch of Soda together with salt to taste. 2. Rub the flour using your hands as shown in video till you get a breadcrumb like texture. To test right consistency of fat, press the mixture, it should not break. 3. Add warm water to knead soft dough. 4. Cover the dough with a moist kitchen towel. 5. Let the dough rest for min 30 minutes. For preparing spicy dal filling, 1. Wash 1 cup of moong dal and soak it for min 2 hours or overnight. 2. Drain all the water from soaked Dal. 3. Heat a pan on a low flame and add 2 spoon oil. 4. Once oil is hot add Asafoetida, Cumin and Fennel seeds, Bay leaves, small pcs of Cinnamon stick, dry red chilly and fine chopped green chilli and ginger as per your taste. 5. Add 2 tablespoon gram flour mix all. 6. Add soaked moong dal. Season dal mixture with turmeric powder, Red chili powder, garam masala, dry mango powder, black paper power and salt to taste. 7. Once the mixture is cooked well and you will get nice aroma, off the gas and transfer mixture into a grinder jar. Using the pulse option, lightly crush dal to make a roughly coarse mixture of the moong dal. Do not grind too much. 8. Transfer the dal mixture in a bowl. 9. Sprinkle water to moist Dal mixture for making small balls. Kachori filling 1. Knead the soft dough for 3-4 minutes with very little oil or ghee. On flat surface beat the dough few times to bring softness and creamy texture. This is important step as when you beat the dough you make it soft and fluffy which help our kachori to turn crunchy and crispy. 2. Make small portions of dough and roll each small portion with hands. 3. Make a cup shape of soft dough roll using your figure and fill it with dal mixture ball and bring together all the corner to form a potli and seal it tightly and remove the excess dough. 4. Make balls shape. Once all ball ready take one ball use your hand to gently press all corners and finally press the ball from centre to spread the mixture evenly all around the kachori. Roll the filled portion gently and make a circle while ensuring that filling will not come out. Repeat for 7 to 8 kachori. 5. For frying heat, the oil and add kachori as many as possible to fill the pan/kadai completely and move the oil carefully don’t touch kachori till they turn light brown. These kachoris are fried on a very low flame. This process will take min 5-7 minutes minimum. That is secret to make crispiest kachoris.
