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Moong Daal Kachori
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Moong Dal Kachori

Khasta Moong Dal Kachori is a sinful deep fried ball from the North Indian Cuisine, filled with ground moong dal with spices and deep fried in a flaky outer layer.
Course Appetizers & Starters
Cuisine Uttar Pradesh
By Cook Method Deep Fried
Occasion Evening Snack
By Diet Kid Friendly
Dish Type Chaat Recipes, Deep Fried Dishes
Author Srivalli

Ingredients

For the Dough

  • 500 gms All Purpose Flour
  • 4-6 tbsp Ghee
  • Salt to taste

For the Stuffing

  • 500 gms Moong Dal
  • 4 tsp Fennel Seeds /Saunf
  • 4 tsp Coriander Seeds
  • 1 tsp Asafoetida / Hing
  • Salt to taste
  • 6 tsp Amchur /Mango Powder
  • 4 tsp Garam Masala
  • 6 tsp Red Chilli powder

Instructions

For the Dough

  • Take the flour in a wide bowl, add ghee and salt.
  • Mix till the flour looks crumbly.
  • Slowly add water to knead to a hard dough.
  • Let it rest for 30 mins.

For the Stuffing

  • Wash and soak the moong daal for about 2 hours.
  • Grind it coarsely.
  • Add coarsely ground fennel, coriander seeds, salt and hing along with red chilli powder, garam masala and amchur powder. Mix well.
  • Heat a nonstick pan with oil and roast this paste till it dries up.
  • Let it cool and knead well.

Assembling the Kachori

  • Knead the dough again and pinch out equal balls.
  • Dust and roll to a small disc.
  • Place the stuffing in the centre and seal over the stuffing.
  • Flatten it and roll again lightly to form a small disc
  • Heat a kadai with oil and when the oil is hot, deep fry in batches to golden colour.
  • Make sure you fry these in low to medium flame for the kachoris to get cooked well and to stay crisp for a long time.

Notes

I only made about 2 cups of flour and half of the Moong dal. I adjusted as per need.
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