Moong Dal Kachori recipe is a spicy Indian snack from North India. Kachori is a flaky, crispy deep-fried snack made with spicy moong dal lentil stuffing.Indian cuisine offers a wide variety of kachoris, and Moong dal Kachori is one of them, where filling or stuffing of these kachoris can range from lentils to vegetables.It is the most popular and loved street food in India, and you will find all the street hawkers, halwai, and restaurants selling kachoris throughout the year.Moong dal Kachori is also called Khasta kachori. This Khasta kachori is puffed up and flaky from the outside and hollow from the inside with dal stuffing. Today, I am not sharing a Khasta Kachori recipe but a simple moong dal kachori recipe with dal stuffing.Festival season is around, and no Indian festival is complete without kachori. Kachori, served hot with spicy green chutney and sweet tamarind dates chutney, is the food lover's delight. Relish this kachori for breakfast, evening tea, or as a side dish with any meal.
Prep Time10 minutesmins
Cook Time40 minutesmins
Soaking Time30 minutesmins
Total Time1 hourhr20 minutesmins
Course: Snacks
Cuisine: Indian
Keyword: how to make moong dal kachori at home, Moong dal kachori, Moong Dal kachori recipe, Moong dal ki Kachori, recipe of moong dal kachori
Servings: 15kachoris
Ingredients
¾cupMoong dal
1tbsp Green chili paste
1tbsp Ginger paste
6 ½tbspOil
1tspCumin seeds
1tsp Fennel seeds
¼tsp Turmeric powder
1tbsp Coriander powder
Fresh coriander leaves
Salt as per taste
½tbsp Red chilli powder
½tsp Garam masala
Mango powderpinch
½tsp Chaat masala
¼tsp Asafoetida
2½cups Maida
1tbsp Semolina
Oil for frying
Instructions
Wash and soak ¾ cup of moong dal for 30 minutes.
Add enough water and cook the dal. Remove the foam from the dal.
Do not overcook the dal. Press it with your finger; it should break apart easily. Tip* - The dal should not be soft and mushy. Every grain should be separate from the other.
Drain the water and keep it aside.
In a pan, add 2 tbsp of oil and heat it. Add 1 tsp of cumin seeds and saute it. Add 1 tsp of fennel seeds, ¼ tsp asafoetida, 1 tbsp of green chili, and 1 tbsp of ginger paste. Saute for a minute.
Add the cooked moong dal and mix it well. Now add ¼ tsp of turmeric powder, 1 tbsp of coriander powder, ½ tbsp of red chili powder, a pinch of mango powder, ½ tsp of chaat masala, ½ tsp of garam masala, salt as per taste, and mix all the ingredients well.
Add plenty of fresh coriander leaves and mix all the ingredients well.
Cover with the lid and simmer for a minute. Then transfer to a bowl and cool the mixture.
Add 2½ cups of maida, 1 tbsp of semolina, salt as per taste, and 4 tbsp of oil to a mixing bowl. Mix all the ingredients well.
Add water and knead a semi-soft dough. Now add ½ tbsp oil and knead the dough well for a minute.
Pinch a lemon-size dough, roll it into a ball, and flatten it. With a rolling pin, roll it into small-size poori, with a thickness similar to poori. Hold it in your palm.
Place 1 tbsp of the prepared dal mixture.
Combine all ends to form a tight bundle and remove the excess dough.
Pinch and seal the ends firmly. Flatten them slightly
Placing the seal end downwards, transfer them to medium hot oil. Let the kachoris fry on a low flame for some time.
Now flip and fry till the kachoris turn golden in color.
Drain the kachoris over the kitchen towel to remove excess oil.