Bhatia Fusion · New dishes from leftovers
Moonga ji Dar ji Kachori
Kachori stuffed with split green gram
Deep-fried (taraylo) kachoris with a soft refined-flour shell around a lightly mashed moong dal filling spiced with coriander powder and chaat masala. Eaten hot or cold.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the filling
For the kachori cover (shell)
Method
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In a bowl, mash the moonga ji dar lightly. Add the coriander powder and chaat masala and mix until the spices are well blended with the dal. Set aside.
In another bowl, combine the refined flour, salt, oil and water into a soft, sticky dough. Leave it aside for a while.
Divide the dough into 6 equal portions. Flatten each with your palm, put the filling in the centre and seal by drawing the dough up around it. Round it off and flatten gently.
Heat oil over a medium flame. When it is hot, deep-fry the kachoris on a medium flame until golden brown. Lift out and drain off the excess oil.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Hot or cold, as you prefer, with Dharan ji chutney; an accompaniment to any meal or a savoury snack.
Recipes mentioned here
Nutrition
EstimatedPer kachori
380 kcal
- Protein
- 11 g
- Carbohydrate
- 40 g
- Fat
- 20 g
The recipe makes 6 kachoris.
Whole recipe
2,270 kcal
- Protein
- 64 g
- Carbohydrate
- 238 g
- Fat
- 117 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Dipa Bhatia.
See the original recipe and photos