Moong dal kachori–aloo ki sabji is a heavy and also a filling breakfast.
You can find this as a street food and also as breakfast across northern and western India.
It is widely popular and one of the easiest dishes available.It is also very common at parties and weddings.
Dal Kachori is a crisp deep fried flaky pastry and stuffed with spicy lentil mixture.Another version is Pyaz ki kachori which has onion filling in it.It is also a famous treat in Rajasthan.
Urad dal stuffed kachori is yet another version which is very popular.
Serve it as snack with mint chutney as well as 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
- 1 cup flour
- 2 tbsp lukewarm oil
- 1 cup semolina
- Warm water to knead
- 1 cup whole wheat flour
- 1 cup soaked mung dal (so that it softens)
- 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
- Oil for frying
- 4 boiled potatoes
- ¼ tsp cumin,ginger and fenugreek seeds each
- ½ tsp chilli powder and amchur
- 1 tsp coriander powder
- ¼ tsp turmeric,cumin powder
- 1 bay leaf
- ¼ tsp garam masala
- 2 tsp kasuri methi
- 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.
- 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
At home, because a heavy breakfast for a weekend brunch as well as a party treat is always welcome.You can also bake it if you rather want to eat healthy.
It is surely a hit because no one can say no to flaky kachori.You may use the left over kachori for dahi kachori chaat.
You may also just have it plain with some masala chai and tomato sauce.
Also very versatile.You can eat it while you travel in train or bus because it is yummy even when it is not warm.
You can also have it with some pickle,lemon juice,sev mixture and chopped onions.Top it with some tangy chutney and enjoy!