Khasta Kachodi/poori from the left over Moong dal (cooked Moong lentil)

We should not waste anything..
This is recipe from left over cooked Moon Dal.

Ingredients

11/2 cup left over Moong dal
11/2 cup wheat flour
1/4 cup Sooji/Semolina
1/4 cup Gramflour/ besan

(Note :- you can add Bajra flour, jowar flour, maida flour , Since I am using here multigrain wheat flour)

4-5 tbsp oil

water as required

1/4 tsp Carom seeds (Ajwain)
1 tsp salt
1/2 tsp green chili paste (you can use red chili powder )

(Note :-   You can adjust spices as per your taste, since dal have already spices.)


For Stuffing 

2 boiled, peeled and mashed potatoes.
A pinch of hing
1 tsp salt
1/2 tsp red chili powder
1/2 tsp  Mango powder



Method :-

In a bowl,

Add dal, all flours , salt, carom seeds, green chili paste and mix well.
Add oil and mix well until all oil mix well into flour and flour started to bind.
  If you think you need some water, add gradually and knead semi hard dough.
Keep it for 10-15 minutes for resting.

In another bowl, add all stuffing ingredients and mix well.


Here Stuffing part is optional, you can make Stuffed kachodis or you can make just Khasta pooris.

Both will be delicious.

Heat oil in a pan for deep frying

1. Divide the dough into equal portions. Depend on the size of Kachodis/pooris .
2. Similar way divide the potato stuffing into equal portion and make the ball.
3. Roll out each portion of the dough into a circle.
4. Place one portion of the Potato filling in the center.
5. Bring together all the sides, seal it tightly and remove any excess dough.
6. Either Roll the filled portion again into a diameter circle, while ensuring that the filling does not spill out. or Take the sealed ball between the palm and press it. 
7.  Repeat it and make all the kachodis.
8. Heat the oil in frying pan over medium heat ......frying pan should have about one inch of oil.  To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow. 
9. Fry them on medium-low gas. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat/gas, they will get soft and will not be crispy.   
10. Drain an absorbent paper and keep aside.
11. Deep fry Other kachoris too.
12. For khasta dal pooris, Skip stuffing part.          
 

Kachodis and pooris are ready. Serve with Curry or any dry sabji or pickle or green chutney.

 

Note:-

(Dal should not be in thin consistency. otherwise it will he hard to knead dough)


 





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