Moong Dal Kachori | Kachori Recipes | Khasta Moong Dal Kachori

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A perfect Kachori to me is one that is crispy, golden in color, puffed up, and has a generous amount of stuffing inside. <3 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. 🙂
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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
 

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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. 🙂
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mistimaan
Guest
mistimaan

Looks tasty 🙂

user
Admin

Thanks Dear 🙂

cookwithreena
Guest

I luv these kachoris. perfectly cooked

user
Admin

Thanks Dear 🙂

Ankita Dash
Guest

Looks tempting

user
Admin

Thanks Dear 🙂

Ramyarecipes
Guest

Let me grab one ☝️ But I can’t 🤣
Lovely share jyo… 😍

user
Admin

Take as much you want. 😀 Thanks Ramya <3

InspiresN
Guest

oh my word , can anything be more delicious than this 🙂

user
Admin

Thanks a lot <3

dpranita583
Guest

mouth watering, very nice, send to me,

user
Admin

Hehe..Thank you so much. 🙂