Moong Dal Kachori | How to make moong dal kachori

Moong dal kachori

Moong dal kachori, kachori stuffed with flavourful moong dal mixture and deep fried on slow flame to get the perfect crust. Kachori is a spicy snack popular in India. There are variety of kachori’s made throughout India like mawa kachori, pyaaj kachori, masala kachori, peas kachori, moong dal kachori etc. Today I am sharing moong dal kachori recipe, lets start with the recipe..

Moong dal kachori


Ingredients :

For the Dough :

  • 2 cups maida (refined flour)
  • 1 tbsp suji (semolina)
  • 1/4 cup melted ghee
  • salt to taste

For Moong Dal Filling :

  • 1/2 cup yellow moong dal (split yellow moong dal), soaked for 2 hours and drained
  • 1 tbsp oil
  • 1 tsp jeera (cumin seeds)
  • 1/4 tsp hing (asafoetida)
  • 1 tsp ginger-green chili paste
  • 1 tsp chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp amchur (dried mango powder)
  • salt to taste

Method :

  • Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
  • Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
  • Heat the oil in a non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
  • Add the moong dal and sauté on a medium flame for 1 minute.
  • Add the ginger-green chilli paste, chilli powder, turmeric powder, salt and mix well. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
  • Switch off the flame, add garam masala and dried mango powder and mix well.
  • Remove from flame and keep aside to cool. Divide the filling into equal portions and keep aside.
  • Now divide the dough into equal portions and keep aside.
  • Roll out the each portion of dough into small circle.
  • Place one portion of the moong dal filling in the center.
  • Bring together all the sides and seal it properly and roll out again into a circle while ensuring that the filling does not spill out.
  • Roll out the remaining dough with the moong dal filling.
  • Heat the oil in a deep non-stick kadhai and deep-fry on a slow flame.
  • Drain on an absorbent paper.
  • Serve hot moong dal kachori with pickle or curd or aloo jhol.

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