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Dry kachori recipe | mini kachori recipe | mini farsan kachori | moongdal dry kachori

Author Nehas Cook Book
Moong dal dry kachori is an all-time favorite dry snack made with a spicy fried moong dal filling and plain flour.
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Resting time 30 minutes
Total Time 1 hour 20 minutes
Course Snack
Cuisine Indian
Servings 20 kachories

Ingredients
 

For kachori dough

  • 1.5 cup maida - all purpose flour
  • Salt to taste
  • 2.5 tbsp hot ghee
  • ½ cup or slightly hot water or as required

For instant masala

  • 4 tbsp or ¼ cup fried moong dal
  • ¼ cup gathiya
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tbsp white sesame seeds
  • 2 tbsp sugar
  • ½ tsp turmeric powder
  • 1 tsp kashmiri red chilli powder
  • Pinch of hing
  • Salt to taste
  • 1 tsp garam masala
  • 1 tbsp tamarind paste

Other ingredient

  • Oil for deep frying

Instructions

For kachori dough

  • In a mixing bowl, add maida, salt and hot ghee. mix well. Add water gradually and knead medium soft and smooth dough.
  • Grease with oil and and rest dough for minimum 30 minutes.

For kachori stuffing

  • In a mixture jar, add fried moong dal and gathiya. Grind it into coarse powder.
  • Then in a same jar, add coriander seeds, cumin seeds, fennel seed and white sesame seeds, turmeric powder, red chilli powder, hing, salt, garam masala. grind into powder
  • Add grinded powder into crushed farsan mixture.
  • Add tamarind paste and Mix well.
  • 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 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 8-9 at a time.
  • Do not touch kachori till it comes on oil surface and puff up.
  • Fry the kachoris on slow flame stirring often for a even golden color .
  • Remove it in wire rack or kitchen paper.
  • Let cool to store in a airtight container.

Notes

  • Grind the dal and gathiya using pulse grinding to prevent oil from releasing.
  • Adding tamarind pulp can increase the shelf life of kachori.
  • Rub the ghee with your fingers until it is well incorporated with the flour.
  • If the flour holds a shape between your palms, it means that the ghee is enough and well incorporated.
  • Make a smooth and medium-soft dough for the kachori.
  • Press and flatten the kachori to its center.
  • Fry the kachori on low-medium heat.
  • Store the kachori in an air-tight container. It can stay good for up to 15 days.