Moong Dal Kachori Recipe

Moong Dal Kachori recipe is a spicy Indian snack from the North Indian states. Kachori is a famous dish in India. If you are bored of eating the same type of Kachori, you must try Moong Dal Kachori at home.

Everyone will like it very much.
Kachori can be made in many ways, like Moong Dal Kachori, Potato Kachori, Peas Kachori, Onion Kachori, and dal vada . The ingredients used to make Moong Dal Kachori are available in everyone’s homes.

Moong Dal Kachori Recipe

Moong Dal Kachori is fried on slow medium flame. Moong Dal Kachori remains very crispy on the outside and firm on the inside.

Moong dal kachori is made from fine Flour. The filling is made by adding moong dal, red chilli powder, turmeric powder, black salt, salt, asafoetida, cumin powder, dried mango powder, garam masala, kasoori methi and gram flour.

Everyone likes to eat Kachori. You can also eat moong dal kachori by making chaat. Curd, green chutney, tamarind chutney, and sev make chaat. This also looks very tasty to eat.

You can eat moong dal kachori anytime. If you want, you can eat it with tea in the morning. You can store the filling of Kachori in the refrigerator for 2 to 3 days; it does not spoil at all.

Read more:Modak recipes

When you feel like eating Moong Dal Kachori, remove the filling from the fridge and make Kachori. Or even if a guest comes to your house, you can serve this Moong Dal Kachori.

Moong Dal Kachori Recipe

Table of Contents

1 Ingredients for Moong Dal Kachori recipe: –
2 Dough Method for Moong Dal Kachori recipe:-
3 Method for making Moong Dal Kachori recipe: –
4 Related

Ingredients for Moong Dal Kachori recipe: –
Refined Flour (maida) – 2 cups
Salt – 1/2 tsp
Carom Seeds (Ajwain) – 1/2 tsp
Ghee (ghee) – 1/4 cup
Ingredients for stuffing of Moong Dal Kachori: –
Moong Dal – 1/2 cup
Oil – 3 tbsp

Cumin Seeds (Jeera) – 1/2 tsp
Fennel Seeds (fennel seeds) – 1/2 tsp
Coriander Powder – 1 tsp
Asafoetida (Asafetida) – 1 pinch
Turmeric Powder – 1/4 tsp
Gram Flour (Besan) – 1/4 cup

Green Chilli (chopped) – 1 teaspoon
Ginger (grated) – 1 teaspoon
Red Chilli Powder – 1.5 tsp
Dry Mango Powder (Amchur) – 1/2 tsp
Dry Fenugreek Leaves (Kasoori Methi) – 1 teaspoon
Garam Masala – 1/4 tsp
Salt – 1/2 tsp
Baking Soda (sweet soda) – 1/8 tsp

Dough Method for Moong Dal Kachori recipe:-

• To apply Flour, first of all, take a big utensil.
• Then add 2 cups all-purpose Flour, 1/2 tsp salt, and 1/2 tsp ajwain and crush them with hands.
• Then put 1/4 cup ghee in it and mash it well; the binding should be ready.
• Then add little water to it and knead the dough.

•Soft dough has to be applied for moong dal kachori.

• Then you keep it for 15 minutes to rest.
• So that it sets well.

Method of making stuffing for Moong Dal Kachori:-

•To make the filling, first, soak 1/2 cup moong dal for 2 hours.

• After 2 hours, when the dal becomes full, put it in a grinder jar and grind it coarsely.
• Then put 3 tbsp oil in the pan.
• As soon as the oil becomes hot, add 1/2 tsp cumin, 1 tsp coarsely ground fennel, 1 tsp coriander powder, one pinch asafoetida, 1/4 tsp turmeric powder, 1/4 cup gram flour and mix well. Mix it with
• Then fry lightly on low, medium flame while stirring continuously.

After lightly roasting, add 1 tsp chopped green chillies and 1 tsp grated ginger and fry it on low, medium flame.

• As soon as the gram flour is roasted, add coarsely ground moong dal and mix it well.

Then add 1.5 tsp red chilly powder, 1/2 tsp mango powder, 1 tsp crushed fenugreek leaves, 1/4 tsp garam masala, 1/2 tsp salt, and 1/8 tsp baking soda. Add it, mix it well, and roast it on low, medium flame while stirring continuously.

• You have to roast it till its moisture is gone.
• When all its moisture is gone, you take it out on a plate and cool it well.

After it cools down, make small balls out of it.

Method for making Moong Dal Kachori recipe: –

• To make Moong Dal Kachori, first mash the Flour well.
• After kneading, break the lumps of Flour.
• Then, pick up a lohiya and shape it into a bowl with the help of both fingers.
• Then put the stuffing ball in it, cool it well, and take out the extra Flour
• Then press it lightly with the help of your palm.
• Prepare all the Kachoris in the same way.
• Then, put oil in the pan. Do not overheat the oil.
• You have to heat it a little bit.
• When the oil becomes slightly hot, put Kachori and fry it on slow medium flame.
• When the Kachori turns golden brown from one side, you turn it to the other.
• You have to make it golden brown from both sides.
• When it turns golden brown, take it out on a plate, fry the other side, turn off the gas, and cool the oil.
• When the oil cools down, turn on the gas and heat the oil lightly.
• When the oil becomes slightly hot, put the Kachori in it and make it golden brown on low, medium flame while stirring continuously from both sides.
• Kachori is ready.

Small Moong Dal Kachori