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
Ingredients
- 2 tbsp lukewarm oil
- 1 cup semolina
- 1 cup whole wheat flour
- 1 cup soaked mung dal (so that it softens)
- Warm water to knead
- ½ tsp ground fennel
- 1 tsp salt
- ½ tsp red chilli
- ¼ tsp garam masala
- 1 tsp grated ginger and green chillies
- pinch asafoetida
- 1 tbsp oil for mixing spices
- Oil for frying
Instructions
- Mix all ingredients and knead soft dough.
- 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 medium low heat until brown on both sides.
Ingredients
- 4 boiled potatoes
- ¼ tsp cumin or jeera
- ¼ tsp ginger or adrak
- ¼ tsp fenugreek seeds or dhaniya
- Salt as per taste
- ½ tsp chilli powder or lal mirch powder
- ½ tsp dried mango powder or amchur
- 1 tsp coriander powder or dhaniya powder
- ¼ tsp turmeric or haldi
- ¼ tsp cumin powder or jeera
- 1 bay leaf or tej patta
- ¼ tsp garam masala
- 2 tsp dried fenugreek leaves or kasuri methi
- 1 tbsp chopped coriander for garnish
Instructions
- 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 amchur, garam masala, kasoori methi 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!
Click here to watch additional curry videos and snack videos from our youtube channel “secondrecipe”.
Finally, click here to read more UP recipes and Rajasthani recipes
Leave a Reply