Moong dal kachori is popular street food in India, made during the festival season. It is deep-fried round kachori stuffed with moong dal and spices. The taste of Kachori is absolutely tasty and liked by all age groups. Unlike other kachoris, you can store it for 15-20 days. I share the perfect ingredient ratio and a few no-fail tips help you to make perfect dry kachori on the first attempt.
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Moong dal kachori | how to make moong dal kachori | khasta kachori recipe
Ingredients
For dough
- 2 cup or 250 grm maida - all purpose flour
- Salt to taste
- ¼ cup or 50 gram ghee
- ½ cup or slightly hot water or as required
For moongdal masala
- 1/2 cup soaked yellow moong dal
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp crushed coriander seeds
- 1 tbsp fennel seeds
- ¼ cup or 4 tbsp besan or gram flour
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp garam msala
- 1 tbsp coriander powder
- 1 tsp crushed black pepper
- 1 tsp asafetida
- 1 tsp black salt
- Salt to taste
- ½ tsp kasuri methi
- 1 tbsp dried mango powder
- 1.5 tbsp powder sugar
OR
For instant masala
- ½ cup gathiya
- ½ cup fried moong dal
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 2 tbsp white sesame seeds
- 2 tbsp sugar
- ½ tsp turmeric powder
- 2 tbsp red chilli powder
- Pinch of hing
- Salt to taste
- 1 tbsp garam masala
- 2 tbsp tamarind paste
Other ingredient
- Oil for deep frying
Instructions
For kachori dough
- In a mixing bowl, add maida, salt, ajwain and ghee. mix well. Add water gradually and knead a smooth dough.
- Cover and rest the dough for 20-25 minutes.
For moongdal stuffing
- Soaked ½ cup moong dal into enough water.
- When moong dal is puffed up, drain water and grind it into a slightly coarse mixture.
- Now in a mixing bowl, add turmeric powder, red chilli powder, garam masala, coriander powder, crushed black pepper, salt, black salt and kasuri methi. Mix well.
- Heat oil in a pan, and add crushed coriander seeds, fennel seeds and cumin seeds. Roast for a minute.
- Add gram flour and roast till it slightly changes its color.
- Add masala and mix well.
- Then add slightly crushed moong dal and mix everything.
- Add hing, amchur powder and powdered sugar. Mix well.
- Moong dal stuffing is ready. Cool down it slightly.
- Make an equal size ball from the stuffing.
Or
For instant kachori stuffing
- In a mixture jar, add fried moong dal and gathiya. Grind it into a coarse powder.
- Then in the same jar, add coriander seeds, cumin seeds, fennel seed and white sesame seeds, turmeric powder, red chilli powder, hing, salt, and garam masala. grind into powder
- Add grinded powder to the crushed farsan mixture.
- Add tamarind paste and Mix well.
- Instant kachori stuffing is ready.
Assembling the Kachori
- Knead the dough once again to make it pliable. Cut it into equal parts.
- Roll into a small disc. Place the stuffing ball and bring the edges together to seal.
- Remove all the extra dough from the top.
- Flatten the kachori with your palm.
- Prepare all kachoris in the same way.
Frying the Kachori
- Heat oil. Add a bit of dough to check if it rises.
- keep the flame low and Now start adding the kachoris, 5-6 at a time.
- Fry the kachoris on a slow flame stirring often for an even golden color.
- Remove it from kitchen paper.
- Let cool to store in an airtight container.
Notes
- Stuffing a little more quantity of oil requires increasing the shelf life of the kachori.
- roasted besan absorbs all moisture from moong dal.
- rub ghee with your fingers until it is well incorporated with the flour.
- If flour forms a shape between your palms means ghee is enough and well incorporated.
- make smooth kachori dough.
- press and flatten the kachori to its center.
- fry kachori on low heat.
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