Moong Dhal Katchori and Atta Ka Sheera / Wheat flour Halwa for IFC

                Thanks Manjula for hosting this month IFC Challenge for Rajasthani Cuisine. Kudos to her effort especially on the thali she prepared and presented for IFC group. Thali is in my to-do list and today I am posting one Katchori and Halwa  from the Challenge.

             

       When Coming to Katchori, I always have good memories from my school days.  We buy big size Katchori for Rs 0.50 each with an amazing taste.   We can stuff the Katchori with different filling of your choice.  Today post is more traditional in katchori making with moong dal stuffing.  To accompany this spicy snack, I made simple yet delicious halwa which can be made in matter of seconds with least ingredient available at home. 

Preparation time: 20 minutes

Cooking time: Less then 10 minutes

Yield:  12 nos

Adapted from here

For the dough (outer covering)

1 cups plain flour / maida

2 tbsp oil

½ tsp salt to taste

¼ cup of ice water

oil for deep-frying

For The Filling

¼ cup yellow moong dal, soaked for 2 hours

3 tbsp oil

1 tsp fennel seeds

1 tsp whole coriander seeds

¼ tsp asafoetida/ hing

1 tsp chilli powder

¼ tsp Turmeric powder

½ tsp dried mango powder/amchur powder

salt to taste

Method

For outer covering:

1. Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 5 to 7 minutes and keep covered with wet muslin cloth.

For the filling:

2. Grind the soaked moong dal in to coarse paste.

3. Heat oil in a pan, add coriander seeds and fennel seeds.

4. Allow it to splutter, then add ground moong dal, red chilli powder, turmeric powder, garam    masala, amchur powder, salt.

5. Mix and Saute the mixture until it becomes dry. Keep it aside.

For Katchori:

6. Divide the dough in to 12 equal portion balls. Roll out each portion into circle or using your  hands gently strech and form as a bowl to hold the filling.

7. Place 1 tbsp of the filling mixture in the centre of the dough. Lift the edges of the dough and  bring together to seal the filling tightly. Gently flatten the filled balls and rest it for few minutes. Do  the same with rest of the dough.

Cooking: 

8. Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides.  It may take  about 1 ~ 2 minutes to fry a batch of kachori.

 The kachoris should puff up like puris. Cool and store it in an air-tight container.

Moong Dhal Katchori

Preparation time: 20 minutes 

Cooking time: Less then 10 minutes

Yield:  12 nos

Adapted from here

For the dough (outer covering)

1 cups plain flour / maida

2 tbsp oil

½ tsp salt to taste

¼ cup of ice water

oil for deep-frying

For The Filling

¼ cup yellow moong dal, soaked for 2 hours                              

3 tbsp oil

1 tsp fennel seeds

1 tsp whole coriander seeds

¼ tsp asafoetida/ hing

1 tsp chilli powder

¼ tsp Turmeric powder

½ tsp dried mango powder/amchur powder

salt to taste

Method

For outer covering:

1. Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 5 to 7 minutes and keep covered with wet muslin cloth.

For the filling:

2. Grind the soaked moong dal in to coarse paste.

3. Heat oil in a pan, add coriander seeds and fennel seeds.

4. Allow it to splutter, then add ground moong dal, red chilli powder, turmeric powder, garam    masala, amchur powder, salt.

5. Mix and Saute the mixture until it becomes dry. Keep it aside.

For Katchori:

6. Divide the dough in to 12 equal portion balls. Roll out each portion into circle or using your  hands gently strech and form as a bowl to hold the filling.

7. Place 1 tbsp of the filling mixture in the centre of the dough. Lift the edges of the dough and  bring together to seal the filling tightly. Gently flatten the filled balls and rest it for few minutes. Do  the same with rest of the dough.

Cooking: 

8. Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides.  It may take  about 1 ~ 2 minutes to fry a batch of kachori.

 The kachoris should puff up like puris. Cool and store it in an air-tight container

Preparation time: less then 2 minutes

Cooking time: less then 10 minutes

Yield: 6 ~ 8

Adapted from tarladalal website

Ingredients

1 cup whole wheat flour

½ cup melted ghee

¾ cup sugar

1 tsp cardamom (elaichi) powder

Nuts for garnishing

Method

1. Heat the ghee in a non-stick kadhai, add the whole   wheat flour and sauté on a medium flame for 18 to 20 minutes or till it turns brown in colour and the ghee separates.

2. Add the sugar, cardamom powder and ¾ cup of water, mix well and cook on a slow flame for another 5 to 7 minutes or till the sugar dissolves, stir continuously.

3. Garnish with nuts and serve hot.

   

Atta Ka Sheera / Wheat flour Halwa 

Preparation time: less then 2 minutes 

Cooking time: less then 10 minutes

Yield: 6 ~ 8

Adapted from tarladalal website                                                              Printable Recipe                                         

Ingredients

1 cup whole wheat flour

½ cup melted ghee

¾ cup sugar

1 tsp cardamom (elaichi) powder

Nuts for garnishing

      

Method

1. Heat the ghee in a non-stick kadhai, add the whole   wheat flour and sauté on a medium flame for 18 to 20 minutes or till it turns brown in colour and the ghee separates.

2. Add the sugar, cardamom powder and ¾ cup of water, mix well and cook on a slow flame for another 5 to 7 minutes or till the sugar dissolves, stir continuously.

3. Garnish with nuts and serve hot.

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