easy moong dal kachori recipe | moong dal ki kachori | moong ki kachori
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 50 minutes
- Total time: 180 minutes
- Yield: 7 Servings
- Category: Snack
- Cuisine: north indian
Ingredients
for stuffing:
- ½ cup moong dal
- water (for soaking)
- 1 tsp ghee / clarified butter
- 1 tsp fennel (crushed)
- 1 tsp cumin
- pinch hing
- ¼ tsp turmeric
- 1 tsp chilli
- 1 coriander powder
- 1 tsp garam masala
- 1 tsp aamchur
- ¼ ginger powder
- ½ tsp salt
- ¼ cup besan
for kachori:
- 2½ cup maida
- ½ tsp salt
- 3 tbsp ghee / clarified butter (hot)
- water (for kneading)
Method
how to make moong dal stuffing for kachori:
- firstly, in a bowl soak ½ cup moong dal for 2 hours.
- drain off the water and transfer to a mixi jar.
- pulse and grind to a coarse paste. keep aside.
- in a pan heat 1 tsp ghee. add 1 tsp fennel, 1 tsp cumin, pinch hing.
- saute on low flame until the spices turn aromatic.
- further add ¼ tsp turmeric, 1 tsp chilli, 1 coriander powder, 1 tsp garam masala, 1 tsp aamchur, ¼ ginger powder and ½ tsp salt.
- saute until the spices turn aromatic.
- now add ¼ cup besan and roast on low flame until the besan turns aromatic.
- add in coarsely ground moong dal.
- mix and cook for 5 minutes or until the moong dal is well combined.
- moong dal stuffing is ready. keep aside to cool completely.
how to make khasta kachori:
- firstly, in a large bowl take 2½ cup maida, ½ tsp salt and mix well.
- pour in 3 tbsp hot ghee and mix well.
- crumble and mix making sure the flour is moist.
- now add water and start to knead the dough.
- add water as required and knead to a smooth and soft dough.
- grease the dough with oil, cover and rest for 30 minutes.
- after 30 minutes, knead the dough slightly.
- pinch a small ball sized dough and tuck well.
- grease with oil and roll gently.
- place a small ball sized prepared moong dal stuffing.
- start to pleat and seal tight. pinch off excess dough.
- now roll gently, having a uniform thickness.
- drop in hot oil, keeping the flame on low.
- do not touch until the kachori start to float by itself. takes approximately 3 minutes.
- carefully flip over and fry both sides on low flame.
- fry until the kachori turns golden brown and crisp.
- drain off the kachori over kitchen paper making sure to remove excess oil.
- finally, enjoy moong dal kachori with imli chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.