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Moong Daal Katchories in Eglish

2,549 views · Published 2 May 2014 · 13:18 · Indexed 12 November 2026

Channel: Raihana’s Cuisines · 2014 · Howto & Style

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A soft shell on the outside and a very flavorful moong daal filling, makes this a great appetizer or finger food!
Ing:
For the filling:
1 1/2 cup moong daal soaked and boiled
this should yield about 2 cups boiled
3 big potatoes boiled and shredded
1 tsp mango powder
1 tbsp dried parsley or coriander
1/4 tsp citric acid
1 tsp lemon pepper
1 tsp coriander and cumin seed powder
1/4 tsp hot chutney
1/2 tsp ginger and garlic
salt to taste
Dough Ing:
2 cups white flour
3 tbsp oil
salt to taste
enough water to bind dough
3 cups oil for frying
First boil the moong daal and the potatoes, once boiled skin the potatoes and shred them then keep it aside,  Bind the dough and let it rest about 20 min to half hour in the mean time add all the spices in the moong daal, starting with ginger and garlic, chili sauce, salt, mango powder, coriander powder, citric acid, lemon pepper, and the cumin and coriander powder, stir until all the ingredients well until fully combined.  Make sure and do a taste test to make sure the filling is really tasty.  Now with the dough make small balls from the dough and just flatten with your palms, fill this with the moong daal mixture and close it up then flatten it, make sure no filling is exposed and the dough is pinched shut.  Warm up your oil and start frying on medium heat till the katchories are nice and golden brown, it should fry for about 5 to 7 min.  Serve with tamarind chutney, or any other chutney of your choice.
Enjoy!
Makes about 18
depending on how big you make them
lasts for about 1 week in the refrigerator

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