Moong Dal Kachori

Moong Dal Kachori is a delectable and savory Indian snack that holds a special place in the hearts of food enthusiasts. Originating from the vibrant culinary traditions of Uttar Pradesh, this snack features a flaky, crispy outer shell encasing a spicy moong dal filling. The combination of aromatic spices and lentils makes it an irresistible treat, perfect for tea-time or festive occasions. In this recipe, we add a nutritious twist by blending wheat flour with all-purpose flour for the dough, enhancing the texture and flavor while making it slightly healthier. Join us as we walk you through the detailed steps to prepare these scrumptious kachoris at home.

Soaking time: 2 hours
Preparation time: 10 minutes
Cooking time: 20 minutes
Main ingredient: Green gram (moong dal)
Course: Snack
Yield: 10-12 kachoris
Bowl measurement: 1 bowl = 250ml

Quick Navigation:

• Ingredients
• For Outer Layer (Dough)
• For Stuffing
• Procedure
• Step 1: Soak the Moong Dal
• Step 2: Prepare the Dough
• Step 3: Prepare the Stuffing
• Step 4: Assemble the Kachoris
• Step 5: Fry the Kachoris

Ingredients

For Outer Layer (Dough)

Maida (All-purpose flour): 1 bowl (250ml)

Wheat flour (Godhuma pindi): 1 bowl (250ml)

Clarified butter (Ghee): 1/4 cup

Salt: 1/2 tablespoon

For Stuffing

Green gram (Yellow moong dal, Pesara pappu): 1/2 bowl (125ml)

Curry leaves: A few

Cumin seeds (Jeera): 1/2 tablespoon

Fennel seeds (Saunf): 1/2 tablespoon

Amchur powder (Dry mango powder): 1/2 tablespoon

Turmeric powder (Haldi): 1/4 tablespoon

Red chili powder (Lal mirch powder): 1/4 tablespoon

Salt: As required

Roasted Bengal gram powder (Dalia powder): 1 tablespoon

Coriander powder (Dhania powder): 1/2 tablespoon

Green chili sauce: 1/2 tablespoon

Oil: For frying

Procedure

Step 1: Soak the Moong Dal

Wash the moong dal thoroughly and soak it in enough water for 2 hours.

Step 2: Prepare the Dough

In a mixing bowl, combine the maida, wheat flour, and salt. Add warm ghee and mix well until the mixture resembles breadcrumbs.

Add water gradually and knead the mixture into a soft dough similar to chapati dough. Avoid over-kneading the dough.

Cover the dough with a damp cloth and let it rest for 10-15 minutes.

Step 3: Prepare the Stuffing

Heat 3-4 tablespoons of oil in a pan over medium heat. Once the oil is hot, add fennel seeds and cumin seeds. Sauté for about 30 seconds until they release their aroma.

Add the curry leaves and sauté for another 30 seconds.

Add the soaked moong dal to the pan and stir-fry for 5-6 minutes over medium heat.

Add green chili sauce and turmeric powder to the mixture. Pour in a little water and sauté for 2 more minutes.

Mix in the coriander powder and red chili powder. Sauté for an additional minute.

Add salt to taste and sauté for another minute before turning off the heat.

After turning off the heat, add the amchur powder and roasted Bengal gram flour to the mixture. Mix well to combine all ingredients.

Allow the stuffing to cool down to room temperature.

Step 4: Assemble the Kachoris

Divide the dough into lemon-sized balls and roll them into smooth spheres. Using your fingers or a rolling pin, flatten each ball into a small disc, creating a slight bowl shape.

Place about 1 tablespoon of the stuffing into the center of each disc.

Gather the edges of the dough to seal the stuffing inside, pinching to close securely. Gently flatten the stuffed dough ball with your fingers to form a thick kachori.

Repeat the process with the remaining dough and stuffing.

Step 5: Fry the Kachoris

Heat enough oil in a deep pan or kadai over medium heat for deep frying. To test if the oil is ready, drop a small piece of dough into the oil; it should rise to the surface slowly without turning brown immediately.

Carefully slide the prepared kachoris into the hot oil, adding as many as the pan can accommodate without overcrowding.

Keep the flame between low and medium to ensure the kachoris cook evenly and become crispy.

Fry the kachoris until they puff up and turn golden brown, flipping them occasionally for even cooking.

Once they are golden brown and crispy, remove them from the oil using a slotted spoon and place them on paper towels to absorb excess oil.

Serve the hot and crunchy moong dal kachoris with hot coffee or your favorite chutney.

Enjoy your homemade Moong Dal Kachoris, a delightful snack that brings the authentic flavors of Uttar Pradesh right to your kitchen. These kachoris are perfect for serving at parties, family gatherings, or simply as a tea-time treat. The crispy outer layer combined with the spicy moong dal filling makes for an irresistible combination that will leave everyone asking for more. Don't hesitate to experiment with the spice levels to suit your taste preferences. Happy cooking!