Hello My dearest friends,
As this year is going to end, a lot of positive hope and feeling is getting aroused for a better new year – 2021. Lockdown 2.0 is already active in major parts of Ontario and we are affected as well 🙁
However, there’s one satisfactory thing that has happened, is to get away from Cold. We don’t have to worry about getting early to catch the morning train for office. The weekends are light as well and the only good thing about this winter is ” Enjoying the view from the window”.
Now, talking about winter, the first thing that transpires is – Immunity. Yeah, a strong immunity is a must to fight this winter and what would a better option than trying out some immunity boosters savory dishes – Using Moong dal and Urad Dal Kachori. These pulses are packed with healthy nutrients and are very rich source of Protein, Magnesium, Vitamins and Fiber. Moong Dal has anti-inflammatory and antimicrobial properties that help fight bacteria, viruses and cold.
To better understand the benefits of Moong Dal for our immune systems, refer to the benefits.
Without much ado, lets start the recipe !!
Preparation Time : 15 minutes ; Cooking Time : 40 minutes ; Calories – 195 Kcal
Ingredients : –
- Moong Dal -1/4 cup soaked in water.
- Urad Dal – 1/4 cup soaked in water
- Asafoetida – Pinch of it
- Turmeric Powder – 1 tablespoon
- Red Chilli Powder – 1 tablespoon
- Green Chillies – 2-3 finely chopped
- Garam Masala Powder – 1/2 tablespoon
- Green Mango/Amchur Powder – 1 tablespoon
- All Purpose Flour – 300 gms
- Salt – As per taste
- Carom Seeds – Pinch of it.
- Oil – For deep frying.
Directions : –
For the Filling : –
- Firstly drain out all the water completely from the soaked Moong and Urad Dal and mix it together in a mixing bowl.
- All the Green chillies, Red Chilli Powder, Salt, Amchur Powder and Garam Masala Powder and mix it again.
- Blend the mixture together in a food blender or a mixer grinder and turn it into a nice and even paste.
- Now, you will notice that the filling is little watery. The watery mixture cannot be used as a filling. So, the next step is to cook the mixture.
- Heat a frying pan and add very little oil on the pan. Once the oil gets heated up, add the grinded mixture and start mixing it continuously.
- In next 5-7 mins, you will notice that water has completely evaporated and the mixture has settled and binded. This is the perfect consistency.
- Keep the mixture aside and start working on the kachori dough.
For the Kachoris : –
- In a mixing Bowl, add the all purpose flour, 3 tablespoons oil, salt and carom seeds.
- Using warm water, start mixing and make a soft dough out of it.
- Now, divide the dough into equal portions.
- Make a hole in one of the dough ball and lock the seals around.
- Using your palm, gently flatten the surface of the dough and make kachoris our of it.
- Repeat the same for all the dough balls.
- Now, parallelly, in a frying pan heat oil and allow it heat. Once the oil gets heated up reduce the flame to low.
- Throw in the rolled kachoris in the oil for deep frying and fry it slowly until it turns brown from both the sides.
Kachoris are now ready to be eaten. You can make approximately 12 kachoris using the above measurement. You can enjoy it with aloo sabzi and chutney. 🙂
Please do try this at home and let me know how it turns out to be. Also, for more such recipes, please follow me on WordPress and Instagram @aanchal6867