moong dal kachori recipe | moong dal ki kachori | moong ki kachori with detailed photo and video recipe. perhaps one of the flaky and crisp indian snack recipe made with plain flour and spiced moong dal stuffing. the recipe is very similar to any deep fried indian snacks like samosa or pakora but just that it is stuffed with healthy moong dal lentil stuffing. it is an ideal evening snacks recipe that can be relished with a cup of tea or coffee with a topping of spicy condiments.
we all love kachori recipes but at the same time assume that it is one of the difficult snack recipes to prepare. especially the flakiness can be something tricky to prepare it. however, i would like to prove it wrong with this recipe. in other words, if you follow some basic and fundamental steps while preparing this recipe, it should be good to go. firstly the choice of flour. it is always prepared in a fresh fine maida flour to have that crispy and flaky texture. while many would argue about the health complication but that’s how it is made. you may choose to use wheat or atta flour but you may not get the same taste and crispiness.
furthermore, i would also like to add some additional tips, suggestions and variants to the moong dal kachori recipe. firstly, the key trick to make a crisp and flaky texture is to add hot ghee to the plain flour before kneading. you may also add hot oil as an alternative to ghee but ghee is more preferred. secondly, the moong dal has to be soaked very well and do not skip this process by just washing it. the dal has to absorb the spice and flavour before it is stuffed inside. lastly, the flame has to be low when the kachori’s are dropped and then continue to fry on low flame. this helps to make it crispy and evenly cooked.
finally, i request you to check my other related snacks recipes collection with this post of moong dal kachori recipe. it mainly includes my other related recipes like bonda soup, moong dal chakli, bread kachori, moong dal vada, kachori, rice papdi, ulundu murukku, dal dhokla, cabbage vada, mullu murukku. further to these i would also like to highlight my other related recipe categories like,
moong dal kachori video recipe:
recipe card for moong dal ki kachori recipe:
moong dal kachori recipe | moong dal ki kachori | moong ki kachori
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
Instructions
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.
Nutrition
how to make moong dal kachori with step by step photo:
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.
notes:
- firstly, make sure to roast the besan really well, else the flavour of besan will not taste good.
- also, you can adjust the amount of spices to your choice.
- additionally, make sure to fry on a really low flame to cook uniformly.
- finally, moong dal kachori recipe taste stays good for a week when stored in an airtight container.