Preparing the Dough

Mix Ingredients

• First, begin by mixing all-purpose flour, salt, and ghee (or oil) together in a large bowl. Then, combine them well to create a crumbly texture, ensuring the ingredients are evenly distributed.

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.

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.

Assembling the Kachoris

Divide the Dough

• Once the dough has rested, next, divide it into small balls, each about the size of a lemon. This will make it easier to roll them out evenly later on.

Flatten and Fill

• Now, roll each ball into a small disc, approximately 3 inches wide. Then, place a generous spoonful of the moong dal filling right in the center. This will create the perfect base for your delicious kachoris!

Seal the Kachoris

• Next, bring the edges of the dough together to seal the filling inside, gently pinching at the top to make sure it's secure. After that, carefully flatten each stuffed ball with your palm, shaping it into a smooth, round kachori.

Frying the Kachoris

Heat the Oil

• First, heat enough oil in a deep pan for frying. Make sure to keep the heat at medium—because if the oil is too hot, it will burn the kachoris, but if it’s too cool, the kachoris will turn out greasy. Therefore, maintaining the right temperature is key!

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.

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!