KITCHEN CLOCK
CHOPPING & PREP
30 min
SEASONING & REST
120 min
COOKING
45 min
TOTAL
75 min
Chatpata · Medium
NUTRITION PER SERVING
| Calories | 505 kcal |
| Protein | 12 g |
| Carbohydrates | 52 g |
| Fat | 28 g |
| Fibre | 4 g |
| Sodium | 640 mg |
Estimated from the ingredients and quantities in this recipe, for 6 servings. Not lab tested.
SAMAAN
01Soak the moong dal for 2 hours. Drain and grind coarse without water.
02Rub maida, salt and 5 tbsp ghee until it holds when pressed. Knead with cold water into a soft dough and rest 20 minutes.
03Heat 1 tbsp oil, add hing, sauf, the dal, besan, spices and salt. Cook dry and crumbly. Cool.
04Make 12 balls of dough, fill each with stuffing, seal and flatten gently.
05Fry on very low heat for 15 minutes until golden and crisp.
06Whisk curd, besan, turmeric, salt and 3 cups water. Boil, stirring, then simmer 15 minutes into a thin kadhi. Temper with ghee and methidana.
07Break two kachoris into a bowl, pour hot kadhi over and serve.
SAWAAL JAWAAB
Can I bake the kachoris?
They will be crisp but not flaky. Bake at 190°C for 25 minutes.
Can I use leftover kadhi?
Yes. Thin it with a little water and bring it to a boil before pouring.
