Crispy Moonglet Recipe in Karol Bagh Style - CookingShooking

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  • čas přidán 13. 04. 2021
  • Hey Foodies, here I've got the recipe for Moonglet in Delhi Karol Bagh's KB Chaat Style... This comes out super crisp on outside, and soft and fluffy inside, just the way it's served!
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    Recipe for 4-6 Moonglet, medium size:
    Moong Dal - 1 cup
    Urad Dal - 2 tbsp
    Salt - to taste
    Hing Powder - 1/4 tsp
    Yellow Food Color - optional
    Pyaaz, Corn & Capsicum - for mixing
    Baking Soda - 1/8 tsp per moonglet
    Beetroot, Ginger, Coriander- for topping
    Butter - 6-7 tbsp for 5 moonglet
    Kitchen Products I use:
    Measuring Cup & Spoon Set - amzn.to/2KZBVpq
    Kitchen Weight Scale - amzn.to/2ug3G65
    Instant Yeast - amzn.to/2N2wzuf (500gms, keep frozen in airtight container, will stay good for years)
    Instant Yeast - amzn.to/2KZSkdn (small pack)
    Pizza Screen - amzn.to/2m4zpn6 (3 pack - 6,7,8 inches)
    Parchment Paper - much better than butter paper, and it is reusable - amzn.to/2MZFGvC
    Good NonStick Pan - amzn.to/2zl0hsa
    Whipping Cream - amzn.to/2ugPB8m
    Oven For Baking - amzn.to/2udP3A5 (28liter is good enough)
    Microwave - amzn.to/2ubhHmn (not good)
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