Friday, January 27, 2017

Whole Moong (Black Moong) Kachori

Kachori is a famous snack from Rajastan and other part of North India. It is as famous as Samosas everywhere.  It is loaded with dals/legumes and herbs.
I have tried this Kachori with Wheat flour,  Whole Moong (black moong) and some spices from the kitchen shelf.

Black whole moong is one variety of moong that is grown especially in our Southern part of Karnataka. It is said that this black moong  helps to cool the body and keeps you healthy.
Normally we prepare " Moong Oggarane" (Usali/Kannada). Moong Oggarane means seasoning the boiled moong with mustard seeds, red chilly and then add jaggery, salt and coconut to it. The moong which is seasoned is nice to have as snack. It is also called as "Sundal" in Tamil.
We had this seasoned whole moong just like dry curry as side dish for lunch. I have added very little jaggery so the sweetness did not dominate the curry.
I have used the same " Whole black Moong" for the Kachori for filling and used roasted wheat flour for the outer layer. One has to deep fry with low flame to get the crisp in the Kachori.
I have used black whole moong, coconut and seasoned with mustard seeds, urid dal, red chilly and curry leaves.
You can use Whole Moong instead of black moong.
No Onions or No Garlic is used in this Kachori.

Things Needed :

Seasoned Black whole moong/Green Moong/  : 1 Cup
Wheat flour : 2 Cups
Salt : As required
Chilly Powder : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ghee : 1 Tablespoon
Oil : One cup (To fry).

Method :

1. Dry roast wheat flour for 2 to 3 minutes on low flame and let it cool.
2. Take a big bowl and add roasted wheat flour, jeera and chilly powder. Add ghee and salt. Mix it nicely.
3. Add required water and make thick chapati dough. Divide the dough into small portion.

4. Smash the seasoned whole moong and keep it ready for using.

5. Take a small portion of the dough and prepare small chapati.
6. Place a tablespoon of the whole moong in the middle of the chapati and bring all the sided together.

7. Fold the edges together nicely and just flatten it slightly.

8. Keep a small frying pan on the fire and heat. Once the oil is hot drop the ready kachori in hot oil.
9. Fry on both sides of the kachori. (Let the flame be low and medium).

10. Remove from oil and put it on a kitchen tissue.

11. Repeat the same with remaining dough and moong stuffing.

12. Serve Hot Kachoris with any chutney/ketchup/Sour and Sweet chutney.

Note :

You can add little garam masala to the whole moong and mix it well. It adds to the taste. You can use  Maida/All purpose flour instead of wheat flour. (Wheat flour is healthier). Roasting wheat helps the kachori to be crispy. .
Time : 30 Minutes. (If cooked whole moong is ready). 
Serves : 4 to 5 

You can also serve Seasoned Moong/Usli/Sundal as Snack. 

Preparation of Usli/Sundal/ Moong Seasoning :
Soak a cup of whole moong for 4 to 5 hours and then cook for 4 to 5 minutes (In pressure cooker)
Let it cool. Season this cooked and cooled moong with mustard seeds, urid dal, red chilly, ingh and curry leaves. Add coconut and coriander leaves and them mix it well.
Your Stuffing will be ready

No comments:

Post a Comment


My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
Learn More →