A day in the life of Moong - K H A S T A ... K A C H O R I

Whole Moong/Mung beans is not only a powerhouse of nutrients, but is highly revered for it's wholesomeness and makes it's ominous presence felt during holy ceremonies!
It is 'THE' dal of choice offered during pregnancy celebration/baby shower to the expectant mother for Good Luck!
It is 'THE' dal offered during 'Grihapravesh'/House Warming. The variety of preparations made from this amazingly versatile dal is endless. From it's use in salads to sprouts, to it's use in sweets, fried dal snacks and then there is my favorite Khasta Kachori with Moong filling :)
It seems to me, this wonder of a food can do the work of all the coarses in a meal!!
Can you tell, I'm besotted with Moong?

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Let us get to the recipe of one of my favotite snacks,

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Khasta Kachori
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For the covering:
1 cup whole wheat flour
1 cup all purpose flour/maida
1/4 tsp ajwain/oregano seeds
salt to taste
1/4 tsp chili powder
2 tbsp oil
1/4 tsp soda/fruit salt

a pinch hing

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Masala:
2 tbsp coriander seeds
2 tbsp fennel seeds/saunf
1 tsp black pepper
1 tsp red chili powder
1 tbsp besan/chickpeas flour
salt to taste

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To Serve:
1 cup boiled Moong
green chutney
tamarind chutney
whisked yogurt
chopped coriander
sev/fried chickpea strings

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1. Knead a dough with all the ingredients. It should be a tight dough and keep aside for 1/2 an hour.
Please note that this can be made with either 2 cups whole wheat flour OR 2 cups all purpose flour as well. Usually the vendors use all purpose flour, I've tried with whole wheat flour and they turned well, just have to be careful about kneading it tight, 'coz we want the kachori to remain firm after frying.
2. Dry roast the coriander and fennel seeds. Add besan and roast till it cooks through. Add the remaining masala powders and blend to a coarse powder. Keep aside.
3. Heat oil for deep frying.
4. Roll out a small puri and stuff with 1/2 tsp of the ground mixture. Seal and roll it again to a regular puri size making sure the filling does not ooze out. Deep fry on a medium flame and flip, cook till done. DO NOT fry on high flame or the kachori will not cook well and will not remain firm.
5. Repeat for the remaining dough. The ground masala can be kept in a sealed jar in the refrigerator for months together.
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6. For serving, prick the Khasta Kachori, fill some boiled Moong, add green chutney and tamarind chutney. Drizzle whisked yogurt and garnish with chopped corianer and fried sev.
Enjoy a bowl of lip smacking goodness!!!!!
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Khasta Kachori with wholesome Moong filling....


Chilled yogurt drizzled on top.........................


Spicy Tangy Sweet chutnies mmmmmmmmmmmm..........



Yess... there is onion and fried sev to top it all.....................
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Indulge a little..................

I am sending this over to Susan for her Legume event.
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Enjoy a few others in the seriously tempting chaat series:
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M I S A L
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R A G D A P A T T I E S
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D A H I B H A L L E
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