👨‍🍳 조리법

1. 1

   Prepare the Moong Dal Filling: Rinse the moong dal thoroughly. Soak it in water for at least 1 hour. Drain the water completely and coarsely grind the dal into a thick, grainy paste. Do not make it too smooth. In a pan, heat 1 tbsp of oil. Add fennel seeds and coriander seeds, and sauté for 30 seconds until fragrant. Add the ground moong dal paste, asafoetida, turmeric powder, red chili powder, garam masala, amchur powder (if using), and ginger-garlic paste. Cook on medium-low heat, stirring continuously, for about 8-10 minutes, until the mixture dries out and starts to leave the sides of the pan. It should form a cohesive mass. Stir in the chopped green chilies and fresh coriander leaves. Remove from heat and let the filling cool completely. Taste and adjust seasoning if needed.

   ⏱️ 30 minutes
2. 2

   Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Add the ghee or oil (50ml) and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky crust. Gradually add water, a little at a time, and knead to form a stiff, tight dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to handle.

   ⏱️ 40 minutes (including resting time)
3. 3

   Stuff and Shape the Kachoris: Divide the rested dough into equal small portions (about 12). Take one portion of the dough, flatten it into a small disc, and slightly thicken the edges while keeping the center thin. Place a portion of the cooled moong dal filling in the center. Carefully bring the edges of the dough together to enclose the filling completely, pinching and sealing it tightly. Gently flatten the stuffed ball into a round, slightly thick disc or kachori shape. Ensure there are no cracks or openings, as the filling might leak out during frying. Repeat with the remaining dough and filling.

   ⏱️ 25 minutes
4. 4

   Deep Fry the Kachoris: Heat sufficient oil in a deep pan or kadai over low to medium-low heat. The oil temperature should be around 140-150°C (285-300°F). Carefully slide a few stuffed kachoris into the hot oil, ensuring not to overcrowd the pan. Fry them on very low heat, allowing them to puff up slowly and cook evenly. This slow frying process is essential for achieving the characteristic flaky layers. Gently turn them occasionally to ensure even browning. Continue frying for about 10-15 minutes per batch, or until they are golden brown and crisp. Once done, remove the kachoris from the oil using a slotted spoon and drain them on paper towels to absorb excess oil.

   ⏱️ 20 minutes