Moong dal kachori–aloo ki sabji is a filling breakfast across North India.You can find this as a street food.You will also find this at chaat counters in weddings.
Types of Kachori
Dal Kachori is a crisp deep fried flaky pastry.It is stuffed with spicy lentil mixture. Pyaz ki kachori has onion filling in it.Urad dal stuffed kachori is yet another popular variety.Serve it as snack with mint or tamarind chutney.You can also eat it with curry.
Kachori and Banaras ki gully
Many halwai and cooks make them continuously in gullies of Banaras. They fry them in a huge wok and churn out dozens at once.The sight itself may be a huge reason for being hungry.Also, many people visit holy river Ganga for morning bath and prayers.They eat breakfast in the gullies on the way back because they are hungry too post an elaborate prayer.This helps tourist also have a good brunch before wandering across various gullies.If you like something cold,you may have a glass of thandai along with it.
Scroll below to read Moong dal kachori-aloo ki sabji recipe
Moong dal kachori and aloo sabji is a standard street snack from north India.
Ingredients
- 2 cups plain flour
- 1/3 cup oil for the dough
- 2 tsp salt
- 1 tsp ajwain(carom seeds)
- water to knead the dough
- oil for frying
- 1 cup soaked mung dal (so that it softens)
- 1 tbsp oil
- ½ tsp ground fennel (saunf)
- ½ tsp red chilli powder
- ¼ tsp garam masala
- 1 tsp grated ginger and green chillies
- pinch of asafoetida
- 1 tbsp oil for mixing spices
- 1 tsp salt
- 4 boiled potatoes
- ¼ tsp cumin
- ¼ tsp ginger
- ¼ tsp fenugreek seeds
- 1 bay leaf
- ½ tsp chilli powder
- ½ tsp dried mango powder
- 1 tsp coriander powder
- ¼ tsp turmeric
- ¼ tsp cumin powder
- ¼ tsp garam masala
- 2 tsp dried fenugreek leaves
- Salt as per taste
- Garnish: 1 tbsp chopped coriander
Instructions
- Mix the flour and 1/3 cup oil together and start mixing by hand until you get a crumbly mixtures.
- Add little water to knead a medium soft dough(not too hard/soft)
- Cover and rest it for 20 min while you make the filling.
- Coarsely grind mung and heat oil in a pan.
- Toast ginger and asafoetida.
- Add lentils and roast it for 5 minutes on medium heat.
- Finally,mix all the spices.
- Roast so as to make a dry mixture. Keep it aside and let it cool.
- Take some dough and flatten into a small circle of approx 3 inches.
- Put spoonful of filling within the center of the dough.
- Pull the edges to close it and also press slightly to flatten them.
- Heat oil and fry on low heat until brown on both sides.
- Before adding the next batch,turn off the heat and allow the oil to cool down a bit
- Heat oil in a pan.
- Add cumin,fenugreek as well as bay leaf and ginger.Let it splutter.
- In bowl, mix turmeric,cumin & coriander with little water.
- Add this mixture and let it cook for a min.
- Now, add 2 cups water and boiled potatoes,salt.Let it boil.
- Mix dried mango powder, garam masala, fenugreek leaves and cook for 5 mins.
- Garnish with coriander.
Snacking at home
You may use the left overs for dahi kachori chaat. Add some pickle,lemon juice,sev mixture and chopped onions.Top it with some tangy chutney. You can also have it plain with masala chai .Great travel companion.It tastes yummy even at room temperature.Enjoy!
Special thanks to my friends Neha Porwal,Raj Gupta and Anuja Vijay who helped us perfect this recipe.
Click here to watch additional curry videos and snack videos from our youtube channel “secondrecipe”.
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