Referred by Kokab shahbaz!
The quality of the moong daal is very important!
- 2 cups maida
- 1 teaspoon salt
- Half teaspoon ajwain
- 4 tablespoon ghee/butter
- Half cup soaked moong daal
- 2 tablespoon baisan
- 1 teaspoon ginger garlic paste
- Half teaspoon crushed anar dana
- 1 teaspoon zeera
- 1 teaspoon rai
- 1 medium onion chopped
- Half cup coriander leaves chopped
- 1 green chilli chopped
- 2 teaspoon lemon juice
- Half teaspoon garam masala
- Half teaspoon red chilli powder
- 1 teaspoon crushed coriander seeds
Add the ghee to the maida, add salt and ajwain also.. Mix everything nicely till well combined now with warm water make a semi hard dough. Not to hard not to soft and set aside.
Grind the soaked moong daal into a coarse paste. Make sure u add no watrr while grinding.
In a wok add 3 tablespoon oil. Add rai and zeera fry for a bit, now add chopped onion and ginger garlic paste and cook till raw smell goes away.. Now add baisan and cook till raw smell goes away.. Add all the masalas and add yhe crushed moong daal.. Now cook till the daal and everything has no liquid and looks very crumbly and smells roasted. Cook on low so it cooks evenly.. When done turn off the flame and add lemon juice to the mixture.. Set aside to cool.. Once cooled add dhania and mix
Make small rasgulla sidrs balls, roll them into a half inch thickness and 5 inch diameter.. Put one tablespoon of this mixture in the centre and close the paida or doug ball now flatten a little with hand and then roll it again to a quarter once thickness.. Make all the kachoris like this and set asidr for 15 mins covered with a tea towel.
Heat oil in a wok to medium low.. Add two kachoris at a time.. When they r seni done they will float to top.. Keep turning and frying them.. Till they r crisp and golden!
Enjoy these with cholay, alu and meethi chutney!
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