Crispy Moonglet Recipe in Karol Bagh Style - CookingShooking | Yaman Agarwal

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 - https://amzn.to/2KZBVpq
Kitchen Weight Scale - https://amzn.to/2ug3G65
Instant Yeast - https://amzn.to/2N2wzuf (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - https://amzn.to/2KZSkdn (small pack)
Pizza Screen - https://amzn.to/2m4zpn6 (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable - https://amzn.to/2MZFGvC
Good NonStick Pan - https://amzn.to/2zl0hsa
Whipping Cream - https://amzn.to/2ugPB8m
Oven For Baking - https://amzn.to/2udP3A5 (28liter is good enough)
Microwave - https://amzn.to/2ubhHmn (not good)

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