Moth Chawal Kachori

#FoodfFromMemoire



​

Moth Chawal Kachori

We all are running fast in life…….but sometimes it is good to halt and look back into our past. It was neither the time of supermarkets, shopping malls and fine dining; nor the time of momo and Chinese fries as street foods. Life was easy, so was the short nibbles. Now,, whenever I see around, I find the streets flooded with numerous on-road-foods, that undoubtedly are lip-smacking …. but are essentially not that food we used to eat after coming from school, especially when the homemade food was not cooked according to our wish or liking….I think kids of each generation do the same……

It gives me the same amount of pleasure to present one of the most desired and relished street-food recipe as it would give me in my childhood days. This was, in fact, the most comforting food for us…Here it is for all of you…from our generation… to walk down the memory lane and to today’s kids to experience something different and wholesome of that times…… ‘Moth Chawal Kachori’ !!

I still remember the hawker coming at the same time of our returning from school….with a distinct ringing bell….

And the plateful of moth chawal kachori was served with its tangy, sweet and spicy chutneys….Which according to him were made with his so-called SECRET INGREDIENT

I prepare this dish whenever I miss those sunny days but with a twist…I make methi poori- kachori (matthi) in place of normal stuffed kachori and I usually keep the dal-chawal very basic without any tadka as the hawker would do….Here is the recipe….

●  Moth or green moong or red lobia dal (washed and soaked for 30 minutes)  1 cup.  (I used moth dal)

●  Water – 5 cups

●  Salt, red chilly powder,garam masala powder, roasted cumin powder, turmeric powder, aam choor/dry mango powder –  2 teaspoons each

●  Oil – 2 tablespoon

●  INGREDIENTS FOR CHAWAL/ RICE -:

●  Chawal/rice – 1 cup

●  Water for boiling the rice – 6 cups

●  Oil – 1 tablespoon

●  Salt  – as per taste
●  Turmeric – 1 tsp

●  Whole wheat flour/atta – 2 cups

●  Chopped methi leaves – 1 cup

●  Oil – 2 tablespoon

●  Salt, carom seeds, cumin seeds – 1 teaspoon each

●  Sufficient warm water to make a tight dough

●  Oil for deep-frying  – Sufficient enough

●  Black salt, red chilly powder and chat masala powder – 1/4 cup

●  Lime juice – 2 tbsp
●  Thinly sliced onions dipped in lemon juice – 1/4 cup

●  Green chilly  – 1-2

1- Cook dal with all the ingredients mentioned for dal in a pressure cooker for 10-15 minutes at very low flame.

When dal is cooked, open the lid and mix well, mashing with the back of the ladle.

2- Boil rice with water, salt, turmeric and oil

When rice is cooked well, drain the extra water and keep aside to use later.

1 – Kneed a tight dough with flour, salt, oil and 2 seeds(jeera, ajwain)mentioned above and keep aside for 30 minutes at rest

2 – Heat oil for frying. Meanwhile, make medium-small and thick pooris. Prick with a fork and deep fry them

3- When oil is heated, deep fry all the kachoris/matthi until they become crisp and golden.(Keep the oil at low-medium heat)

1 – Spread 1st layer of Moth Daal

2 – The second layer of rice over Moth Daal

3 – Spread a generous amount  of chat masala over rice

4 – Place one kachodi on rice and break it into 4-5 and spread as a 3rd layer

5 – Spread chat masala, drizzle lime juice over this and

6 – Place sliced onions, green chilly, green chutney and sweet-tangy tamarind chutneys on the top and enjoy the lip-smacking Moth Chawal Kachori

Moth Chawai Kachori