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Mughal Sarai Dal Kachori

Deep fried spicy moong dal stuffed kachoris served with a tangy chutney This recipe is from FoodFood TV channel

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Mughal Sarai Dal Kachori
Main Ingredients Split skinless green gram (dhuli moong dal), Readymade kachori dough
Cuisine Indian
Course Snacks and Starters
Prep Time 1.30-2 hour
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg
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Ingredients list for Mughal Sarai Dal Kachori

  • 1 cup Split skinless green gram (dhuli moong dal) , soaked for 1 hour and boiled with turmeric powde
  • 250 grams Readymade kachori dough
  • 2 tbsps + to deep fry Oil
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Carom seeds (ajwain)
  • 1 teaspoon Fennel seeds
  • 1 tablespoon Ginger , finely chopped
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 1 1/2 tablespoons Coriander powder
  • 1 teaspoon Garam masala powder
  • 1 1/2 teaspoons Dried mango powder (amchur)
  • 1 small Potato , boiled, peeled and mashed
  • 1 medium Onion , finely chopped
  • to taste Salt
  • Chutney
  • 2 tablespoons Oil
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Carom seeds
  • 3 tablespoons Tamarind paste
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • 1/2 cup Sugar
  • 1 small Potato , boiled, peeled and finely chopped
  • 1 small Onion , finely chopped
  • a few Fresh coriander sprigs

Method

  1. To make filling, heat 2 tbsps oil in a non-stick pan. Add cumin seeds and sauté till fragrant. Add carom seeds, fennel seeds and ginger, mix and sauté for 1-2 minutes.
  2. Add green gram, turmeric powder, red chilli powder, coriander powder, garam masala powder and dried mango powder, mix well and sauté for 2-3 minutes. Transfer into a bowl.
  3. Add potato, onion and salt and mix well.
  4. Heat sufficient oil in a kadai.
  5. Divide the kachori dough into equal portions and roll out into small discs. Place a spoonful of filling in the centre and bring the edges together to make a potli. Flatten a little into kachoris.
  6. Slide the kachoris, a few at a time, into hot oil and deep-fry till golden brown. Drain on absorbent paper.
  7. To make chutney, heat oil on a non-stick pan, add fennel seeds, cumin seeds, carom seeds and sauté for 2-3 minutes. Add tamarind paste and mix.
  8. Add 1½ cups water, red chilli powder, garam masala powder and sugar. Mix, bring to a boil and strain into a bowl. Add potato and onion and mix well. Chop coriander sprigs and add.
  9. Crack the kachoris from centre, fill in the prepared chutney, arrange them on a serving plate and serve.
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