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

by - December 24, 2013

                   
Atta Ka Sheera / Wheat flour Halwa

                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
1/2 tsp salt to taste
1/4 cup of ice water
oil for deep-frying

For The Filling
1/4 cup yellow moong dal, soaked for 2 hours
3 tbsp oil
1 tsp fennel seeds
1 tsp whole coriander seeds
1/4 tsp asafoetida/ hing
1 tsp chilli powder
1/4 tsp Turmeric powder
1/2 tsp dried mango powder/amchur powder
salt to taste

Atta Ka Sheera / Wheat flour Halwa

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:

Moong Dhal Katchori

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:

Moong Dhal 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.

Moong Dhal Katchori

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

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
1/2 tsp salt to taste
1/4 cup of ice water
oil for deep-frying

For The Filling
1/4 cup yellow moong dal, soaked for 2 hours                              
3 tbsp oil
1 tsp fennel seeds
1 tsp whole coriander seeds
1/4 tsp asafoetida/ hing
1 tsp chilli powder
1/4 tsp Turmeric powder
1/2 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

Atta Ka Sheera / Wheat flour Halwa

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

Ingredients

1 cup whole wheat flour
1/2 cup melted ghee
3/4 cup sugar
1 tsp cardamom (elaichi) powder

Nuts for garnishing

Method

Atta Ka Sheera / Wheat flour Halwa

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
1/2 cup melted ghee
3/4 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.
                                    www.sarasyummybites.com
Atta Ka Sheera / Wheat flour Halwa

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9 comments

  1. Yummy preparation aks.welcome back to IFC

    ReplyDelete
  2. I never tried kachori stuffs till now. but after seing u got to try at least once dear.Super halwas too
    .Merry christmas

    ReplyDelete
  3. Kachori looks so delish....love it!!

    ReplyDelete
  4. wow delicious katchori,luks perfect...

    ReplyDelete
  5. Kachori and halwa looks so tempting.

    ReplyDelete
  6. Wow Saras ! both recipes looks very delicious.Very nice presentation.

    ReplyDelete
  7. G'day Sara! The recipe and your photos looks delicious, true!
    Look forward to completing this month's challenge too!
    Cheers! Joanne

    ReplyDelete

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