MOONG KACHORIS

MOONG KACHORIS

(Moong dhal balls in chapatti flour)

Makes about 8 kachoris.

Preparation and cooking time: 10 hrs.

This dish is very similar to samosas, but the pastry is made of chapatti flour, rather than plain flour. Moong dhal kachoris are more popular with vegetarians. It can be served as a starter or at high teas and parties. Any leftover filling can be used for toasted sandwiches. For this recipe you need a deep-frying pan or wok.

Ingredients for filling

• 225 g (8 oz) skinless, split moong dhal
• 1200 ml (40 fl oz) water for soaking
• 30 ml (1 fl oz) cooking oil
• ½ tsp whole rai (black mustard seeds)
• ½ tsp whole jeera (cumin seeds)
• 1½ tsp salt
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp garam masala
• 300 ml (10 fl oz) water
• 30 ml (1 fl oz) lemon juice

Ingredients for pastry

• 225 g (8 oz) white chapatti flour, sieved
• 120 ml (4 fl oz) water
• 55 g (2 oz) chapatti flour for rolling out
• 600 ml (20 fl oz) cooking oil for frying

Method

1. Wash the moong dhal making sure that little stones are not left in the dhal. 

2. Soak the dhal overnight in the 1200 ml (40 fl oz) of water.

3. Drain the water from the dhal in the morning.

4. In a pan, heat the oil to a high temperature. Add rai and jeera and cook for a few seconds. Add the dhal, salt, turmeric powder, chili powder and garam masala. Stir and cook for about 2 minutes.

5. Add the 300 ml (10 fl oz) of water, lower the heat, cover the pan and allow it to simmer for about 20 minutes. Now add the lemon juice, mix well and switch off the heat. Let this filling cool down.

6. Place the chapatti flour in a big bowl; add half of the 120 ml (4 fl oz) of water and mix well. Continue adding small amounts of water at a time and mixing well until a soft, medium dough is formed. Divide this dough into roughly 8 equal parts. Shape these parts into round balls.

7. Sprinkle some dry flour into the balls, and roll each ball into a 13 cm (5 inch) diameter round shape. Place 4 teaspoonfuls of the moong dhal filling in the middle of one half of the rolled chapatti. Lift the other half to cover the filling completely and squeeze the edges together, thus making a semi-circle shape with the filling in the middle. Lift it carefully and place it on one side. Repeat this with all the 8 balls. These filled balls are called kachoris.

8. Heat the 600 ml (20 fl oz) of oil to a high temperature in a deep frying pan or wok. Now add 2 kachoris at a time and fry each side of the kachori until it is golden brown. This will usually take about 3 to 4 minutes for each side. Fry all the kachoris in this way.

9. Serve the kachoris while they are hot.