Tata Sampann Recipes: Sanjeev Kapoor – Moong Dal Kachori
The quintessential Indian snack, ‘kachori’, is famous all over the world for its distinctive taste and form. Over the years, many versions of kachoris have been invented all over the country. Matar, Pyaaz and Mawa are some of the popular variations. Another form of kachori is the Raj Kachori which takes this already mouth-watering street snack to a whole new level by incorporating different chutneys, dahi, sev, sprouts etc. While there is a local favourite in each region of the country, the original moong dal kachori is a timeless snack, enjoyed by all generations in most North Indian households.
Though it is available throughout the year on street food stalls, moong dal kachori is one of the many signature snacks made at home during Diwali celebrations. Like all fried snacks, moong dal kachori is an indulgence, but at the same time moong dal adds a whole lot of nutrition to this snack as well.
Moong dal is said to be quite filling, its high-fibre and protein levels produce longer satiety and help decrease over-intake of food, thus, aiding in weight management. Its anti-inflammatory and anti-microbial properties help fight harmful bacteria and viruses, thus, raising immunity levels. Its large magnesium stores also act as a potent regulator of the blood pressure.
Make the authentic version of the Moong Dal Kachori using Chef Sanjeev Kapoor’s recipe this Diwali, together with his special handcrafted Tata Sampann spice blends. Use Tata Sampann Unpolished Moong Dal and Tata Sampann spices to make your dish tastier, healthier and more enticing.
For the dough
- 1 Cup Refined Flour
- 2 Tbsp Melted Ghee
- Water for Kneading
For The Filling
- 1 Cup Tata Sampann Moong Dal, Soaked For 3-4 Hours
- 1 Tbsp Ghee
- ½ Tsp Fennel Seeds
- ½ Tsp Crushed Coriander Seeds
- 1 Or 2 Green Chilies
- ½ Tsp Tata Sampann Turmeric Powder
- 1 Tsp Tata Sampann Chili Powder
- 1 Tsp Cumin Powder
- 2 Tsp Tata Sampann Garam Masala Powder
- 1 Tsp Dried Mango Powder
- 1 Tsp Fresh Coriander
- ½ Tsp Powdered Sugar
- Lemon Juice
- Oil for Deep Frying
- Soak the moong dal for 3 to 4 hours.
- In a bowl, add refined flour and ghee. Add water and knead to make a dough. Keep aside.
- In a pan, heat ghee and add Fennel Seeds, Crushed Coriander Seeds, Green Chilies, Turmeric Powder Chili Powder, Cumin Powder and Garam Masala Powder.
- Add the soaked moong dal in the pan.
- Add the dried mango powder, fresh coriander, lemon juice, salt and sugar. Mix properly.
- Heat oil for deep frying.
- Make equal size portions of the dough and flatten it with your fingers. Add the moong dal mix. Join the edges of the dough to turn into a small dumpling.
- Flatten the dumpling (kachori) and fry.
- Serve with your favourite chutneys.
Busy innovating tasty dishes this Diwali? Do send us a few of your recipes in the comments below.
This article is authored by Bonny Shah
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