from 1 vote
Moong Sprout Kachori
Crisp homemade khasta kachori stuffed with mildly spiced bean sprout filling
Festive Recipe, snacks/starters, Tiffin recipes
Uttar Pradesh Cuisine
kachori, moong kachori, moong sprout
For Outer coving/puff
Refined Flour / Maida
Semolina / Sooji
Lemon Juice / Nimbu Ka Ras
Salt / Namak
For the Stuffing
Bean sprouts/moong sprouts
Potatoes / Aloo
Fresh Mint / Hara Pudina
Fresh Coriander / Cilantro / Hara Dhaniya
Ginger / Adrak
Green Chillies / Hari Mirch
Turmeric Powder / Haldi Powder
Mango Powder / Amchoor Powder
Red Chilli powder / Laal mirch powder
Coriander Powder / Dhaniya Powder
Garam Masala Powder
Salt / Namak
Cumin Seeds / Sabut Jeera
Asafoetida / Hing powder
For the outer covering/puff
Mix and sift flour,sooji and salt in a bowl
Add oil and lemon juice in the flour and rub to mix well
Add water and make a soft dough.Cover and keep aside for 20 minute
Wash bean sprouts very well with normal water to remove the smell.
Heat oil in a heavy bottom pan. Add cumin,chopped green chili and asafoetida
When cumin start crackling add bean sprouts and saute for a minute .Now add turmric and salt and 1 tsp of water
Cover and cook on low flame till it get cooked but remain crunchy,don’t over cook them.
Now add mashed potato and all the spices .Stir fry for a minute.
Take out in a bowl and let it cool down completely.Now add chopped mint and coriander and mix .
Making of Kachori
Knead the prepared dough to make it soft and pliable.Make small size balls of equal size from the dough and keep aside.
Cover the balls with a damp cloth .
Take a ball and flatten it a little with the rolling pin.Put about 1.5 tbsp of filling in the center.
Bring together all the sides and collect in the middle .Close it and press it slightly,make sure it will seal properly.
Press the kachori with your palm to flatten it slightly.
Heat enough oil in a deep pan.When it become medium hot then gently slide few kachoris in hot oil.
Now lower the temperature to medium.The kachori will puff up then turn the side.
Fry it till it become golden from both the sides.
Drain the fried kachori on a paper napkin.Serve hot .
serving suggestions-Serve with green chutney and date and tamarind chutney.