Moong Dal Kachori
Excited to make the khasta Moong dal kachori recipe which is the best Indian snack or appetizer that anyone can easily prepare with homemade kachori dough. Golden fried crispy and flaky kachori stuffed with Indian spiced moong dal will give you the same flavor as you eat on street food.
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Servings: 3 Persons
Calories: 180kcal
Ingredients
- Kachori Dough Ingredients
- 2 cups All purpose flour
- ⅓ teaspoon salt
- 1 tablespoon oil/ghee
- water To knead the dough
- Stuffing Ingredients
- ½ cup Moong Dal – ½ Cup
- Water To Soak Moong Dal
- 2 teaspoon Oil
- ½ teaspoon Cumin Seeds
- 1 teaspoon Grated Ginger
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Fennel Seeds
- ½ teaspoon Coriander Seeds
- Salt – ⅓ Tsp
- ½ tablespoon Gram Flour Besan
- ½ cup Moong Dal Paste – ½ Cup
- Oil for deep frying
Instructions
- Prepare Kachori Dough
- In a bowl, add all purpose flour (Maida), salt, oil and crumble all the ingredients.
- Gradually add water to make a soft dough.
- Knead for a few minutes to get a good result.
- Cover the dough and rest for ½ an hour.
- Soak Moong Dal:
- In a bowl, add moong dal and wash it properly. Add half filled water in bowl and soak the daal for 2 hours.
- Grind The Daal
- After 2 hours of soaking, coarsely grind the moong dal using grinder.
- Moong Dal Cooking:
- In a pan, add oil and heat it up.
- Now add cumin seeds and pop it up.
- Add grated ginger, red chilli powder, coriander powder, garam masala powder, salt, fennel seeds, coriander seeds and saute on low heat.
- Next, add gram flour (besan) and mix well with all ingredients.
- Saute for few minutes until it gets aromatic.
- Now add Moong dal paste and mix well with all ingredients.
- Saute for few minutes until the dal get dry.
- As the dal get dry it will be ready to stuff.
- Prepare Kachori:
- After ½ an hour, distribute dough into small portion.
- Roll the dough through the hand.
- Now make a small roti like puri.
- Place moong dal stuffing in middle.
- Now wrap the kachori by twisting the edges. Watch video steps to quickly follow.
- Flat it through hand and roll with rolling pin to give a perfect flat shape.
- Prepare all Kachori by repeating the step.
- Deep Fry Kachori
- Place kachori in deep frying oil.
- Initially, keep the medium-high temperature.
- Fry for few minutes to get golden brown color from both side.
- Take it out on kitchen paper.
Video
Notes
- For khasta karari and light karchori, use oil in place of ghee.
- Don't overstuff the kachori.
- Never fry at extra high temperature. Manage temperature to fry on the medium heat to get crispy karara texture.
Nutrition
Serving: 1kachori | Calories: 180kcal