Moth Chawal Kachori


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 momos 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 which, no doubt, 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… ‘Moth Chawal Kachori’ !!
I still remember the hawker coming at the same time as our returning from school….with a distinct ringing bell….
And the plateful of moth chawal kachori was served with its tangy, sweet ‘n 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 in place of normal stuffed kachori and I usually keep the dal-chawal without any tadka as the hawker would do….Here is the recipe….
Preparation time – 10 minutes
Cooking time – 50 minutes
Ready in – 60 minutes
Servings – 4-5
Cuisine – Indian – Street food
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
INGREDIENTS For Methi Poories -:
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
INGREDIENTS FOR TOPPINGMint-coriander chutney – 4tbsp

Sweet-tangy tamarind(imli) chutney – 4 tbsp

Thinly sliced onions mixed with 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
METHOD For Dal -:
Cook dal with all the ingredients mentioned for dal in a pressure cooker for 10-15 minutes at slow flame.
When cooked open the lid and mix and mash dal with the back of the ladle.
Boil rice with water, salt, turmeric and oil
When cooked well drain the extra water and keep aside.
Kneed a tight dough with flour, salt, oil and 2 seeds mentioned above and keep aside.
Heat oil for frying. Make small and thick poories. Prick with a fork and deep fry them
Plating time -:
Spread 1st layer of dal
Spread a pinch of chat masala
The second layer of rice over it and spread a pinch of chat masala over it.
Break poories into 4 and spread as a 3rd layer
Spread chat masala, drizzle lime juice over this and put onions, green chutney and sweet-tangy tamarind chutneys on the top and enjoy the lip-smacking Moth Chawal Kachori

Moth Chawai Kachori
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