Moong Dal Kachori recipe with its step by step pictures.
Kachoris are deep fried Indian puff pastries, stuffed with a variety of fillings. Here I have posted the recipe of Moong Dal Kachori, which is a popular recipe of the Indian Cuisine. Moong Dal Kachoris are made by stuffing a spicy moong dal mix in the dough and later deep frying them over medium flame.
Moong Dal Kachoris can be kept fresh, when stored in an air-tight containers for 2 to 3 days. When you want to relish them, just warm up the kachoris and serve them hot with a dip of your choice. You can even enjoy them as kachori chat, for this you need to crush the kachori at the centre and add some yogurt, red chutney, green chutney, sweet chutney, some boiled white peas and season it with salt, chat masala and red chili powder.
For the perfect texture and taste of kachoris two things are very important, first is the amount of the fat added (Moyan) in the flour for kneading the dough. Adding right amount of fat while kneading the dough is very important. If you will add less quantity of fat your kachoris will not be flaky and crispy and will turn out to be chewy and soft. Similarly, if you will add more than the required quantity of fat, your kachoris will turn out too crispy and you will not be able to roll them properly, they may even break while rolling or frying.
Second important point to be considered to make perfect kachoris is to roll them evenly, of moderate thickness. If you will roll them too thin, they will turn out too crispy and hard to eat. Similarly, if you will roll them too thick, they may remain under-cooked. So it is really important to roll them of moderate thickness, neither too thick and nor too thin. For rolling you may either roll it using a rolling pin or you may roll it with your hands by applying little pressure with your palms. I prefer rolling the kachoris with my hands.
So let’s start making Moong Dal Kachoris and here is the step by step recipe with pictures.
Ingredients for making Moong Dal Kachori
All Purpose Flour (Maida)- 2 cups
Oil- 1/4 cup
Carom Seeds (Ajwain)- 1 teaspoon
Salt- To Taste
Dhuli Moong Dal- 1 cup
Ginger- 1” piece
Green Chilies- 2 or 3
Clarified Butter (Ghee)- 2 tablespoons
Salt- To Taste
Turmeric Powder (Haldi)- 1/4 teaspoon
Coriander Powder (Dhaniya)- 1.5 teaspoon
Garam Masala Powder- 1 teaspoon
Dried Mango Powder (Amchoor)- 3/4 teaspoon
Cumin (Jeera)- 1 teaspoon
Fennel Seeds (Saunf)- 1 teaspoon
Asafoetida (Heeng)- 1/8 teaspoon
Nigela Seeds (Kalonji)- 1/2 teaspoon
Instructions to make Moong Dal Kachori
1. Heat ghee in a pan and add cumin, fennel seeds and asafoetida in it.
2. Using a mortar and pestle crush ginger and green chilies.
3. Add crushed ginger-green chilies and nigella seeds.
4. Add moong dal paste in it and mix well.
5. Add turmeric powder, coriander powder and garam masala powder.
6. Add salt and mix well. Saute the dal mix over low flame for 5 minutes.
7. Add amchoor and mix well. Turn the flame off and keep the dal mix aside to cool down to room temperature.
8. Meanwhile knead the dough for kachoris. Take the flour in a mixing bowl and add salt, carom seeds and ghee in it.
9. Mix it using your finger tips, till it resembles the texture of bread crumbs.
10. Take a small amount of flour in your palm and gently press it with your fingers. If it binds well and does not breaks, then it is ready to knead.
11. Add sufficient cold water and knead it into a smooth and semi soft dough. Be careful and don’t knead the dough too soft. If it looks dry then add more water and knead and if it looks more sticky, then add more flour and knead it.
12. Apply some oil all over the dough and wrap it with a cling film. Allow the dough to rest for 15-20 minutes.
13. Take a small amount of the dough and flatten it with your fingers.
14. Stuff moong dal mixture in it.
15. Seal the edges and gently flatten it using your fingertips. You can also use a rolling pin for it.
16. Heat oil in a pan and deep fry the kachoris over medium flame.
17. Flip it over and deep fry from both sides till it turns golden brown.
18. Take the kachori out of the oil and place on a kitchen paper to absorb the excess oil.
19. Make all the kachoris in the same way.
20. Moong Dal Kachoris are ready to serve. You can enjoy with any sauce or dip/chutney of your choice.
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