Recipe: Tasty Rose Shaped Moong Sprouts Kachori

Rose Shaped Moong Sprouts Kachori.

You can have Rose Shaped Moong Sprouts Kachori using 12 ingredients and 18 steps. Here is how you cook that.

Ingredients of Rose Shaped Moong Sprouts Kachori

1. You need 1/2 cup of whole wheat atta / flour.
2. Prepare 1/4 cup of sooji / semolina.
3. It's 2 tbsp of oil for moyan.
4. Prepare 2 tbsp of beetroot paste, which we get by grinding beetroot.
5. It's to taste of Salt.
6. It's as required of Water.
7. Prepare 1 cup of cooked moong sprouts.
8. Prepare 1 tbsp of crushed whole coriander seeds.
9. Prepare 1 tbsp of ginger green chillies paste.
10. You need 1/4 tsp of amchur powder / dry mango powder.
11. Prepare 1/4 tsp of hing / asafoetida.
12. It's to taste of Salt.

Rose Shaped Moong Sprouts Kachori instructions

1. In a mixing bowl combine together atta, sooji, beetroot paste and salt, mix well with your fingers.
2. Now by adding water little by little knead a medium tight dough.
3. Cover and keep it for 15 minutes to rest.
4. In the meantime prepare the stuffing, for this roughly crush the cooked moong sprouts in a mixer grinder.
5. Take it out in a bowl and add ginger green chillies paste, coriander seeds, amchur powder, heeng and salt, mix them well, the stuffing is ready.
6. Now take the dough and knead it once again, take 1/4 of the dough and make small sized balls from it.
7. With the remaining dough make medium sized balls.
8. Now roll the small ball into a small roti, place some stuffing in the center and seal it properly, giving it the shape of a ball.
9. Now roll out the medium sized ball into a medium size roti, cut it into two portions.
10. We two semi circles from it, now with the help of little water stick the plain portion of a semicircle to the stuffed ball, it will look like a petal.
11. In this way stick 3 - 4 petals all around the ball, giving it the shape of a rose.
12. In the meantime heat oil for deep frying, first on high flame, then make the flame low.
13. Now slowly slide the rose shaped kachori in the hot oil.
14. Fry on low heat, by turning it at regular intervals, until becomes light brown and crsipy from outside.
15. When done then take it out on an absorbant paper.
16. In this way make all the kachoris, make some small roses also.
17. When done, then arrange them in a plate, decorate with green chutney and tomato sauce.
18. Always fry 2 - 3 kachoris at one time, to maintain the oil temperature and rose shape.