Moong Dal Kachori | How to make Khasta Moong Dal Kachori

Khasta Moong Dal Kachori is a sinful deep fried ball from the North Indian Cuisine, filled with ground moong dal with spices and deep fried in a flaky outer layer.

When I planned for Rajasthani Thali, I had asked Vaishali for a starter or snack and she suggested I make this. While I already have a Khasta Kachori with Moong Dal, I felt this had a different filling so went ahead and made it. As with all thali preparation, the recipes get checked out in a glimpse and during the making, I realized that I need to quickly make this if it needs to take its place in the Thali.

So I went ahead and made a handful of these small treats before completing the other dishes. It is quite heavy to be part of a fullfledged Meal and hence I made a mini version of these. I also made only a portion of the original recipe as I felt I will be the only person eating this deep fried snack.

Well, I feasted on these along with Konda. We are starting the BM#88, week 2 and I will be sharing some bite sized foods.

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Step By Step Pictures for making Moong Dal Kachori 

Moong Dal Kachori

For the Dough

500 gms All Purpose Flour
4-6 tbsp Ghee
Salt to taste

For the Stuffing

500 gms Moong dal
4 tsp Fennel Seeds Saunf
4 tsp Coriander Seeds
1 tsp Asafoetida Hing
Salt to taste
6 tsp Amchur Mango Powder
4 tsp Garam Masala
6 tsp Red Chilli Powder

For the Dough

Take the flour in a wide bowl, add ghee and salt.
Mix till the flour looks crumbly.
Slowly add water to knead to a hard dough.
Let it rest for 30 mins.

For the Stuffing

Wash and soak the moong daal for about 2 hours.
Grind it coarsely.
Add coarsely ground fennel, coriander seeds, salt and hing along with red chilli powder, garam masala and amchur powder. Mix well.
Heat a nonstick pan with oil and roast this paste till it dries up.
Let it cool and knead well.

Assembling the Kachori

Knead the dough again and pinch out equal balls.
Dust and roll to a small disc.
Place the stuffing in the centre and seal over the stuffing.
Flatten it and roll again lightly to form a small disc
Heat a kadai with oil and when the oil is hot, deep fry in batches to golden colour.
Make sure you fry these in low to medium flame for the kachoris to get cooked well and to stay crisp for a long time.

Notes:

I only made about 2 cups of flour and half of the Moong dal. I adjusted as per need.

Moong Dal Kachori

Khasta Moong Dal Kachori is a sinful deep fried ball from the North Indian Cuisine, filled with ground moong dal with spices and deep fried in a flaky outer layer.

• CourseAppetizers & Starters
• CuisineUttar Pradesh
• By Cook MethodDeep Fried
• OccasionEvening Snack
• By DietKid Friendly
• Dish TypeChaat Recipes, Deep Fried Dishes

Ingredients

For the Dough

• 500gms All Purpose Flour
• 4-6tbsp Ghee
• Salt to taste

For the Stuffing

• 500gms Moong Dal
• 4tsp Fennel Seeds/Saunf
• 4tsp Coriander Seeds
• 1tsp Asafoetida/ Hing
• Salt to taste
• 6tsp Amchur/Mango Powder
• 4tsp Garam Masala
• 6tsp Red Chilli powder

Instructions

For the Dough

1. Take the flour in a wide bowl, add ghee and salt.
2. Mix till the flour looks crumbly.
3. Slowly add water to knead to a hard dough.
4. Let it rest for 30 mins.

For the Stuffing

1. Wash and soak the moong daal for about 2 hours.
2. Grind it coarsely.
3. Add coarsely ground fennel, coriander seeds, salt and hing along with red chilli powder, garam masala and amchur powder. Mix well.
4. Heat a nonstick pan with oil and roast this paste till it dries up.
5. Let it cool and knead well.

Assembling the Kachori

1. Knead the dough again and pinch out equal balls.
2. Dust and roll to a small disc.
3. Place the stuffing in the centre and seal over the stuffing.
4. Flatten it and roll again lightly to form a small disc
5. Heat a kadai with oil and when the oil is hot, deep fry in batches to golden colour.
6. Make sure you fry these in low to medium flame for the kachoris to get cooked well and to stay crisp for a long time.

Recipe Notes

I only made about 2 cups of flour and half of the Moong dal. I adjusted as per need.

 

Sending this to Srivalli’s Kids Delight event, guest hosted by Rafeeda, themed on “Bite Sized Food” for Kids

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Posted in: Indian Cook