Moong Dal Khasta Kachori Chaat
I spent 28 years of my life in the rocking city, Ahmedabad!!! Don’t assume that I’m too old now… I have been here for a bit more than 2 years only ;) So what I was saying… My parents are still living at the same place. I absolutely loved that suburb of the city… And there was a small shop around the corner. It was big enough but not that big to manage heavy crowd all the time. I never got my turn at reception counter before 10 mins of waiting in a queue :( But always felt, it was worth waiting…
People usually decide what all to order while standing in queue… And as soon as I get my turn, the shop-owner will laugh! I could never decide what to get and what not!!! Tick tick 1, tick tick 2, tick tick 3… And there you go “Can you please pack 3 khasta kachori chaats for me?” Once I get a receipt, I never let them pack all that they have on trays. I always preferred to wait until the fresh batch comes out of kadai :P A small bag of Green Chutney, one that of Amchur/Imli Chutney, some Namkeen Sev, mixture of chopped onion-tomato and a sachet of chat masala!!! Blissssss…
I would drive back to home in a min and prepare 3 Moong Dal Khasta kachori chaats in different plates… And hand over one to mum, one to dad andddddd… for me!!! Those kachoris were one of the best I ever had… But then, I’m not going to get those here so I made a batch recently :P
3/4 cup Plain Flour
3/4 cup Whole Wheat Flour
1 tsp Salt
1 tsp Ajwain Seeds
2 tbsp Oil
Water, as required
3/4 cup Moong Dal, skinned yellow
1 tbsp Besan
2 tsp Oil
1 tsp Ginger Paste (or grated ginger)
A pinch of hing
1/2 tsp Cumin Seeds
1 tsp Cumin-Coriander Powder
1/4 tsp Garam Masala
1 tsp Fennel Seeds
1/2 tsp Turmeric Powder
1/2 tsp Amchur Powder
1/2 tsp Red Chilly Powder (you can use finely chopped green chillies here)
Salt, to taste
STEPS TO FOLLOW:
- First, mix all the dry ingredients in a big bowl.
- Add oil into it and mix well. Rub the flour mix between the palms until you get crumbly texture.
- Knead soft dough by adding water gradually as required.
- Cover with a cling wrap and let it rest for 30 mins at least.
- Wash and soak moong dal for a couple of hours and then drain excess water.
- Heat oil in a pan and add cumin seeds.
- Once it crackles, add hing and ginger-garlic paste into it. Saute it for a while.
- Add besan and fennel seeds first and roast until it releases beautiful aroma.
- Mix moong dal along with all the spices into it.
- Stir quickly, sprinkle some water and cook it covered for a few mins.
- Take it off the heat and let it cool down to room temp.
- Divide the dough in 10 equal balls and divide the filling into 10 portions too.
- Roll out a dough ball into small thick poori and put a portion of filling in center.
- Cover the edges from all the sides and seal it on top.
- Roll out again to make it a big larger than poori.
- Heat oil and deep-fry these kachoris on lowest flame until golden brown on both the sides.
- Take it out to absorbent paper to drain excess water and serve once cooled down.
- Make a hole in center of puffed up kachoris.
- I love adding either boiled chickpeas or boiled potato cubes in it. You can skip this part…
- Add Green Chutney, Amchur Chutney, yogurt to your taste.
- A tbsp of Namkeen Sev, chopped onion-tomatoes and sprinkle of chat masala.
- It’s ready to serve… :)