Moong Dal Kachori | Kachori Recipes | Khasta Moong Dal Kachori

A perfect Kachori to me is one that is crispy, golden in color, puffed up, and has a generous amount of stuffing inside. ❤ The trick to getting perfect crisp Kachori is frying them on low flame. These Kachoris can be made and stored for a couple of days in an airtight container. Serve Kachoris with dubki wale aloo, or mint-coriander chutney, or tamarind-dates chutney. 🙂

Serves 14 Kachori
Ingredients:
For Dough

• 2 Cups all-purpose flour
• ¼ Cup Ghee
• 1 ½ Tsp salt
• Cold water for kneading the dough

For Stuffing

• ½ Cup Moong Dal, soaked for 4-5hrs
• 1 ½ Tsp red chili powder
• ¼ Tsp turmeric powder
• 1 Tsp cumin powder
• 1 Tsp coriander powder
• 1 ½ Tsp crushed fennel seeds
• 1 Tsp dry ginger powder
• ½ Tsp amchur powder
• A pinch of asafoetida
• Salt as required
• 1 Tbsp ghee

Other Ingredients

• Oil for deep frying

Learn Step By Step Recipe With Pictures For Moong Dal Kachori | Kachori Recipes | Khasta Moong Dal Kachori
Recipe:
Step 1- In a mixing bowl take all-purpose flour, salt, and ghee together. Using cold water knead to a smooth dough. Apply ghee on the kneaded dough and cover with a wet kitchen towel. Keep aside

Step 2- Wash the soaked moong dal thoroughly with cold water and transfer it to a grinder jar. Grind to a coarse mixture

Step 3- Heat ghee in a pan on a low flame, add crushed fennel seeds, cumin powder, coriander powder, red chili powder, turmeric powder and turn off the flame. Mix it using a spatula

Step 4- Now add dry ginger powder, amchur, and required salt to the mixture and mix very well. Make sure the spices don’t burn

Step 5- Turn on the flame and add the coarsely ground moong dal with a pinch of asafoetida. Fry on low flame for 4mins. Stir to avoid burn. Turn off the flame and let the stuffing cool down completely and then make 13-14 equal balls from the mixture

Stuffing And Preparing Kachori
Step 6- Roll the dough into 2 logs and cut into 13-14 equal parts and take a ball on rolling board

Step 7- Use a rolling pin to flatten the dough and make sure to keep the edges thin. Place one ball in the center

Step 8- Bring the edges to the center and seal. Pinch out the extra dough and using a rolling pin gently roll to get a medium thickness kachori. Follow the same to prepare the rest

Step 9- Heat oil in a deep pan. When the oil is hot enough to fry drop 3-4 kachoris at a time depending on the size of the pan. Do not overload the pan. Keep the flame to medium-low. Press a bit to puff up the kachoris

Step 10- Fry the kachoris from both the sides until golden and crisp, Frying on low flame will make the kachoris crisp. When they are done remove them on a kitchen towel to remove the excess oil

Serve with dubki wale aloo, or mint-coriander chutney, or tamarind-dates chutney and a cup of Chai. Or, store them in an airtight container and microwave for 10secs before serving. 🙂