Kachori - Mung bean stuffed Poori
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: Makes 12
 
Ingredients
For making the dough
  • All purpose flour or Maida- 2 cups
  • Ghee or Oil- 2 tbsp
  • Cold water- ¼ cup and a couple more tbsp
  • Salt- a few pinches
For making Stuffing
  • Moong dal, without skin- ¼ cup
  • Fennel powder- ¾ tsp
  • Coriander powder- 1 tsp
  • Red chili flakes- 1 tsp
  • Ginger powder- ¼ tsp
  • Mango powder or Amchoor powder- ½ tsp
  • Asafetida- a pinch
  • Salt- to taste
  • Oil- 1 tbsp
  • Water- 3 tbsp
For frying
  • Oil- for deep frying
For making Easy Mint-Cilantro Chutney
  • Cilantro- ½ cup
  • Mint leaves- 10 to 12
  • Green chili, chopped- 1
  • Mango powder or Amchoor- ¼ tsp
  • Salt- a few pinches
  • Water- a few tablespoons to make a paste
Instructions
Making stuffing
  1. Grind the moong dal in a blender to a coarse powder.
  2. In a bowl, combine ground moong dal with fennel powder, coriander powder, red chili flakes, ginger powder, mango powder and salt.
  3. Heat a non-stick pan, add the moong dal mix into the pan and roast till the dal turns deep yellow in color and aromatic.
  4. Transfer the roasted moog dal into a bowl, add 1 tbsp oil, combine well.
  5. Add 3 tbsp water and combine well. The moong dal will absorb water and will bind well. The mix should be dry so don't make it mushy by adding too much water.
  6. Keep aside.
Making dough
  1. In a large bowl, combine flour and oil or ghee, mix till flour turns into crumbs.
  2. Add water little by little till a soft dough is formed, knead well, keep aside for 5 minutes.
  3. Make small balls out of the dough.
  4. Flatten the small balls between the palm of your hands.
  5. Place ½ tbsp of stuffing into the center of the flattened dough.
  6. Wrap it into round shape and seal the ends.
  7. Place the stuffed dough on your palm and flatten using your fingers into a thin round poori shape. Do not roll the stuffed dough, use your hands to flatten it.
  8. Heat oil for deep frying in a frying pan over medium heat.
  9. The oil shouldn't be too hot, if the oil is too hot kachori won't puff up.
  10. Drop the stuffed dough into the oil and fry till golden brown in color.
  11. Transfer to a kitchen paper towel.
  12. Serve these crispy and crunchy kachoris with mint-cilantro chutney or tamarind chutney.
Making easy mint-cilantro chutney
  1. In a blender, grind the above mentioned ingredients for making the chutney along with a few tablespoons of water to a smooth paste
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/kachori-mung-bean-stuffed-poori/