Moong Dal Kachori Recipe
Discover the irresistible flavours of Moong Dal Kachori, a popular Indian snack renowned for its crispy pastry shell filled with aromatic spiced moong dal. Learn how to recreate this delectable dish at home with our easy-to-follow Moong Dal Kachori and enjoy a burst of savoury goodness in every bite.
Ingredients
For Dough:
- 5 cups All-purpose flour (Maida)
- 1 teaspoon Salt
- 6 tablespoons Ghee
- Water for kneading
For Stuffing:
- ½ cup Moong dal
- 2 tbsp. Green coriander (finely chopped)
- 2 Green chilly (finely chopped)
- ½ tbsp. Coriander powder
- ½ tbsp. Fennel powder
- ½ tbsp. Red chili powder
- ½ tbsp. Garam masala
- ½ tbsp. Cumin seeds
- ½ tbsp. Amchur Powder
- 1 tsp. Asafoetida (Hing)
- ½ Inch Ginger
Instructions
Making Dough
- Take 2 cups flour and add salt in a bowl and mix well.
- Add ¼ cup olive oil to the flour mixture.
- Mix the oil with the flour until it forms a breadcrumb-like texture.
- Add water gradually and knead the dough until it becomes soft and elastic.
- Cover the dough with a wet muslin cloth or wet paper towel and leave it for 30 minutes.
Moong Dal Filling
- Wash half a cup of moong dal in a bowl. Soak dal in enough water for 2 hours.
- After soaking, drain all the water and put the soaked moong dal in a food processor.
- Grind the moong dal coarsely.
- Heat a flat bottom pan and add half a teaspoon of oil.
- Add all spices one by one.
- Keep the flame to the lowest and mix the spices well, so as not to burn them.
- Add coarsely ground moong dal, salt and a pinch of Hing to the pan. Mix all the ingredients well on low flame.
- Keep frying and stirring continuously for 3 to 4 minutes on low flame.
- Taste the mixture and adjust the spice level, if needed, by adding red chilli powder, dried mango powder or salt. Let the mixture cool.
- Make mall balls of the moong dal mixture; optionally, apply a little oil to prevent sticking. Keep it aside.
Assemble the Kachori
- Leave the dough to rest for 30 minutes, and then knead it gently.
- Form the dough into a log shape and then divide it into equal parts.
- Take one piece of dough and flatten it with a rolling pin into a 5-inch tortilla.
- Place a ball of moong dal stuffing on the flattened dough.
- Bring the edges of the dough together and seal in the centre, removing excess dough.
- Flatten the upper part of the Kachori and then make a Kachori of medium thickness with the help of a rolling pin.
- While doing this, be careful that the Kachori does not break. Repeat this process to fill and prepare all the Kachori.
- Place the prepared Kachori on a baking tray lined with aluminium foil.
Frying Kachori
- Remove the Kachori from the oven.
- Make sure the flame islow when you start heating the oil for frying.
- Use a spoon to gently prod each Kachori as it begins to puff up to ensure that it is puffing up properly.
- Gently turn them over when the base takes on a light golden hue. It usually takes seven to ninety minutes to fry.
- You must be very patient when fighting these Kachori.
- Keep cooking them on low to low-medium heat until they get brown. To make sure they brown evenly, you can turn them frequently.
- Maintain the temperature between low and low-medium by adjusting it as necessary.
- Deep-fry them until they get golden and have a deliciously crispy exterior.
- To absorb extra oil, place the moong dal khasta Kachori on the kitchen paper towels. Fry all of the Kachoriusing the same method.
- Serve the Kachori warm, along with green and tamarind date chutneys. For a fun twist on talking, add some vegan yoghurt, sliced onions, and Namkeen on top.