Moong-Dal Kachori Recipe

1. Preparing the dough:

   • In a mixing bowl, combine the all-purpose flour, semolina, ghee, baking soda, and salt.
   • Mix the ingredients well using your fingers until the mixture resembles breadcrumbs.
   • Gradually add water, a little at a time, and knead the dough until it becomes smooth and pliable.
   • Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
   Mark as complete

2. Making the filling:

   • Rinse the moong dal thoroughly and soak it in water for approximately 30 minutes.
   • Drain the soaked dal and grind it coarsely in a food processor or blender.
   • Heat oil in a pan over medium heat and add cumin seeds and asafoetida. Allow them to crackle.
   • Add ginger-garlic paste and chopped green chili. Sauté for a minute until fragrant.
   • Now, add the coarsely ground moong dal and cook it for 5-6 minutes until it turns slightly golden.
   • Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for another 2-3 minutes.
   • Remove the mixture from the heat and let it cool. Once cooled, add chopped coriander leaves and mix.
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3. Shaping and frying the kachoris:

   • Divide the dough into small lemon-sized balls.
   • Take one dough ball and roll it into a small disc of about 3-4 inches in diameter.
   • Place a tablespoon of the prepared filling in the center of the disc.
   • Carefully bring the edges together and seal the filling inside, shaping it into a ball.
   • Gently flatten the filled ball with your palm and roll it into a slightly thicker disc of approximately 4-5 inches in diameter. Repeat this process for the remaining dough balls.
   • Heat vegetable oil in a deep pan or kadai over medium heat.
   • Once the oil is hot, carefully slide in 2-3 kachoris at a time, depending on the size of the pan.
   • Fry the kachoris until they turn golden brown and crispy on both sides. Flip them occasionally to ensure even cooking.
   • Once done, remove the kachoris using a slotted spoon and drain the excess oil on a kitchen paper towel.
   Mark as complete

4. Serving and garnishing:

   • Serve the hot and crispy Rajasthani kachoris with tangy tamarind chutney or spicy green chutney.
   • Garnish with fresh coriander leaves for added flavor and visual appeal.
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Conclusion:

1. • Rajasthani Kachori, with its irresistible combination of crispy outer layers and delectable filling, is a culinary gem that captures the essence of Rajasthan's flavors. By following this authentic recipe, you can recreate this iconic dish in your own kitchen. So gather the ingredients, get ready to embrace the aromas of the desert land, and indulge in the delightful experience of Rajasthani cuisine. Happy cooking and bon appétit!
   The mentioned recipe yields approximately 10 pieces of Rajasthani Kachori. Feel free to adjust the measurements according to your requirements.
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