I got inspired to make this after eating somthing similar as streetfood in waterloo. Warning you will not be able to just eat one! You can add other things as toppings such as pomegrate, corriander, chillies. I made this today and there was non left and lots of smiling faces.
Ingredients
- 1 cup mug dal
- 2 cup Plain flour
- 5 1/2 tbs Sunflower Oil
- 2 tsp Salt
- 1/2 cup Hot water
- 2 tbsp desiccated coconut
- 2 tbsp Peanuts
- 1 tsp Black Mustard Seeds
- 1 tsp Jira seeds
- 1 cm cube Ginger
- 2 medium Green Chillies
- 1/2 tsp Turmeric
- 1 tsp Jira and coriander powder
- 1/4 tsp Garam Masala
- 1 tbsp Sugar
- 1 bunch Coriander
- 1 medium Lemon
- 2 medium Tomatoes chopped
- 2 tbs Sev
- 1 tsp Tamarind sauce
- 1 tbs Vegan yogurt
Instructions
- Soak 1 cup mung dal for 2 hours and wash thoughly and drain water.
- For the dough add 2 cups plain flour, 4 tbs of sunflower oil and 1 tsp of salt and mix together with hot water till you have a soft dough. Leave to one side for 20 minutes covered.
- Add 2 tbs of dessicated coconut and 2 tbs of peanuts into a grinder and grind till smooth powder.
- In a non stick pan add 1 1/2 tbs of sunflower oil and heat.
- On medium heat add 1tsp mustard seeds and jira seeds. Till they start to pop.
- Peel ginger and chop both ginger and green chillies finely and add to pan.
- Add 1 cup mung dal and 1 cup water to the pan..
- Put on the lid and cook on a low heat for 25 minutes till dal is soft enough you can break between your fingers.
- Add 1tps salt, 1/2 tps tumeric, 1/2 red chilli powder, 1/2 tsp Jira and coriander powder, 1 tsp sugar and 1/2 garam masala.
- Add cocunut and peanut powder to the dal.
- Sqeeze 1 lemon and add fresh corriander and mash the dal till the the mixture is all together.
- Roll out small flat circular dough and add 1 tbs of dal in the middle.
- Pinch dough and then roll out the dough again.
- Heat up sunflower oil for frying.
- Fry off katchori till goldern brown.
- Serve with vegan yougurt, tamarand sauce, chopped tomatoes and Sev. Add any other toppings you fancy.
