Crispy Moonglet Recipe in Karol Bagh Style – CookingShooking
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!
Do Subscribe to CookingShooking – p
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 – q
Kitchen Weight Scale –
Instant Yeast – (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast – (small pack)
Pizza Screen – (3 pack – 6,7,8 inches)
Parchment Paper – much better than butter paper, and it is reusable – C
Good NonStick Pan –
Whipping Cream – m
Oven For Baking – (28liter is good enough)
Microwave – (not good)
Website: | n
Fb: g
Blog: m
Recipe Video:
