ना मूंग भिगोना ना मैदा ।बनाएं झटपट आटे और मूंग की कचौरी। How to make moong kachori|kachori recipe..

Here's a recipe for Moong Kachori:
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients:
For the dough:
2 cups all-purpose flour (maida)
1/2 teaspoon salt
3 tablespoons hot ghee
Water as needed to knead
For the filling:
1/2 cup yellow moong dal, soaked for 2 hours and coarsely ground
1 teaspoon cumin seeds
1/2 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon amchur powder (dry mango powder)
1/2 teaspoon ginger-green chili paste
Salt to taste
2 tablespoons oil
Instructions:
Make the dough:
In a large bowl, combine the flour and salt.
Add the hot ghee and mix well using your fingertips until the mixture resembles breadcrumbs.
Gradually add water while kneading to form a smooth and soft dough.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Make the filling:
Heat oil in a pan. Add cumin seeds and let them crackle.
Add asafoetida and the ground moong dal. Sauté for a few seconds.
Add turmeric powder, red chili powder, coriander powder, garam masala, amchur powder, ginger-green chili paste, and salt. Mix well and cook for 2-3 minutes until the spices are fragrant and the mixture is slightly dry.
Remove from heat and let it cool completely.
Assemble the kachoris:
Divide the dough into equal-sized balls.
Roll out each ball into a thin circle.
Place a spoonful of the filling in the center of each circle.
Bring the edges of the dough together to enclose the filling, pleating and sealing tightly.
Gently roll out the sealed kachori to a slightly larger circle, maintaining a uniform thickness.
Fry the kachoris:
Heat oil in a kadai or deep pan for deep frying.
Carefully drop the kachoris into the hot oil, a few at a time, and fry until golden brown and crisp.
Flip them occasionally to ensure even cooking.
Remove the kachoris from the oil using a slotted spoon and drain on paper towels.
Serve:
Serve hot Moong Kachoris with your favorite chutney or sauce. They are delicious with tamarind chutney, green chutney, or a spicy tomato-based sauce.
Tips:
For extra flavor, you can add a pinch of carom seeds (ajwain) to the filling.
If the dough is too dry, add a little water and knead again.
Adjust the spice levels according to your preference.
Make sure the oil is hot enough before frying the kachoris.
Fry the kachoris in batches to avoid overcrowding the pan.
Enjoy your homemade Moong Kachoris!

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