Moong Dal Kachori Recipe

Moong Dal Kachori, also called Moong Dal Ki Kachori, this recipe is a tasty Indian snack. First, it’s crispy on the outside and has a flavorful moong dal filling inside. Many people love it because it reminds them of fun times at street food stalls or family celebrations.

Moreover, the spicy filling makes it a hit with everyone. You can enjoy these kachoris with yummy tamarind chutney or spicy green chutney for extra flavor!

Jump to:

• Why You'll Love this Recipe
• About Moong Dal Kachori
• How to Make Kachori Recipe
• Variations
• Frying Techniques
• Serving Suggestions for Moong Dal Kachori
• Storage Tips
• FAQs

Why You'll Love this Recipe

• First, the Moong Dal Kachori is super tasty recipe, with a spicy filling that everyone enjoys. It’s perfect for snacking!

• Next, when you fry them, they get nice and crispy on the outside, making every bite crunchy and fun.

• Finally, you can add different fillings or spices to make it just how you like it, so it’s always exciting to eat!

About Moong Dal Kachori

Moong Dal Kachori recipe is believed to come from northern India, especially Rajasthan and Uttar Pradesh, where it’s a popular street food. Over time, this recipe spread across India, and each region added its own special touch.

Many people call it Khasta Kachori because of its flaky, crispy texture that melts in your mouth. However, making it perfectly requires good dough and frying skills.

In general, people often prepare Moong Dal Kachori recipe during festivals like Diwali and Holi. Additionally, it’s a favorite at weddings and community gatherings.

As you can see, this dish has stayed popular for many years, becoming a classic that everyone loves for its great taste and cultural meaning.

How to Make Kachori Recipe

Step 1: Preparing the Dough

Mix Ingredients

• Start by mixing all-purpose flour, salt, and ghee (or oil) in a large bowl.

Knead the Dough

• Gradually add water while kneading until you have a soft and smooth dough. It should be pliable but not too sticky.

Rest the Dough

• Cover the dough with a damp cloth and let it rest for at least 30 minutes. This makes the dough easier to work with later.

Step 2: Preparing the Filling

Soak the Dal

• Soak yellow moong dal for about 2 hours, then drain the water.

Cook the Dal

• Heat 2 tablespoons of oil in a pan. Add cumin seeds, fennel seeds, and asafoetida (hing) and sauté for a few seconds until you smell the aroma.

Add Spices

• Stir in the drained moong dal and sauté for 2-3 minutes. Then add coriander powder, cumin powder, garam masala, red chili powder, and salt. Mix everything well.

Cook the Mixture

• Cook the dal for 5-7 minutes until it becomes dry and crumbly. Make sure it’s not too wet, or the kachoris will be soggy.

Cool the Filling

• Remove the pan from heat and let the filling cool completely before using it.

Step 3: Assembling the Kachoris

Divid the Dough

• After resting, divide the dough into small balls about the size of a lemon.

Flatten and Fill

• Roll each ball into a small disc (about 3 inches wide) and place a spoonful of the moong dal filling in the center.

Seal the Kachoris

• Bring the edges together to seal the filling inside, pinching at the top. Gently flatten each stuffed ball with your palm.

Step 4: Frying the Kachoris

Heat the Oil

• Heat enough oil in a deep pan for frying. Keep it on medium heat—too hot will burn the kachoris, and too cool will make them greasy.

Fry the Kachoris

• Carefully slide the kachoris into the hot oil, frying them in batches. Cook until they are golden brown and crispy, about 6-8 minutes per batch.

Drain Excess Oil

• Once fried, remove the kachoris and place them on a paper towel to soak up extra oil.

Step 5: Serving the Kachoris

Step 5: Serving the Kachoris

• Serve the hot, crispy Moong Dal Kachoris with tamarind chutney or mint chutney on the side. For a heartier meal, enjoy them with spicy potato curry!

Variations

ou can make kachoris even more fun by trying different fillings! For example, you could use mixed vegetables or spiced potatoes instead of moong dal. If you want a healthier option, consider using whole wheat flour instead of all-purpose flour. Feel free to experiment with spices or add cheese for extra flavor!

Frying Techniques

1. First, use enough oil in a deep pan so the kachoris can float while frying. This helps them cook evenly.

2. Next, heat the oil on medium heat. If it's too hot, the outside will burn before the inside cooks. If it’s too cool, the kachoris will soak up too much oil.

3. To check if the oil is ready, drop a small piece of dough into it. If it sizzles and rises to the top, the oil is good to go!

4. When frying, gently slide in a few kachoris at a time. This prevents overcrowding, which can make them soggy.

5. As they fry, lightly press down on the kachoris with a slotted spoon. This can help them puff up and become nice and crispy.

6. Flip the kachoris occasionally so they cook evenly on both sides. They should turn a golden brown when done.

7. Finally, once they’re crispy and golden, take them out and place them on paper towels to remove any extra oil.

Serving Suggestions for Moong Dal Kachori

Moong Dal Kachoris are best served with delicious accompaniments. For a tasty combination, try them with tamarind chutney for sweetness or mint chutney for a fresh flavor. You can also enjoy them with yogurt to balance the spice or pair them with spicy potato curry for a hearty meal!

Storage Tips

To keep leftover kachoris fresh and crispy, start by letting them cool completely. Then, place them in an airtight container to prevent moisture. When you're ready to eat them again, reheat in a pan or oven for a few minutes to make them crispy again. Enjoy your snacks!

FAQs

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