Moongdal Kachori

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Moongdal Kachori

Ingredients for Moongdal Kachori

To make dough

Refined flour – 2 cups (250 grams)

Oil – 1/4 cup (60 grams)

Salt – half a teaspoon

To pithi

Moong Dal – Half cup (100 grams) (soaked in water for 2 hours)

Coriander leaves – 2 tbsp, finely chopped

Green chili – 2 finely chopped

Coriander Powder – 1 tsp

Fennel powder – 1 tsp

Red pepper – 1/4 teaspoon

Asafoetida – 1 pinch

Ginger Powder – 1/2 teaspoon or (grated 1 inch ginger)

Salt – half a teaspoon (as per taste)

Garam Masala – 1/4 teaspoon

Cumin seeds – half a teaspoon

How to make Moong Dal Kachori

Put the refined flour in a big canoe, add salt and oil to the flour and mix it well, and after adding a little water, knead the dough like a soft chapati dough, do not over knead the dough too much. Cover the dough and keep it for 15-20 minutes, the dough will swell and set. As long as the dough is set, prepare the Pitthi and prepare it.


Coarsely grind the soaked moong dal, heat a pan, add 3- 4 tbsp oil to the pan, when the oil is hot, add cumin seeds, add asafetida after roasted cumin, green chillies, coriander powder, fennel powder and spices. Fry it lightly, add powdered lentils, add salt, garam masala, ginger powder and red chilli powder and mix, and fry the dal continuously till it gets dry and smells good (if the dal sticks in the pan If you are, add some more oil). Take out the roasted dal in a bowl so that it cools quickly.

Dough is set and ready, break small dough balls from the dough into round shape. Take one dough and put it on the hand and make it big like a basket with the help of fingers. Put 1 teaspoon of lentils in this basket of flour and lift the dough from all sides and close it completely, prepare all the kachoris in the same way. Heat oil by frying the kachoris.

For frying the kachoris, heat the oil medium and prepare the stuffed kachori by hand or by rolling it with a little pressure, roll it into a thick kachori, and pour the kachori into the hot hot oil, once the kachoris come in the pan. Put as much kachori in the pan. When the kachoris start to swell and float slightly from the bottom, then flip them over, fry the kachoris till they turn golden brown, keep the gas medium low and only then the kachoris will become crispy. Take out the golden brown kachoris on the napkin on the plate. Fry all the kachoris in this way and prepare them.

Crispy moong dal kachoris are ready, serve the kachoris with green coriander chutney or sweet chutney, the kachoris are so delicious, they can be eaten without chutney.


Soften the dough for kachoris.

While filling the kachoris, close the pitha with flour.

While rolling the kachoris, belle kachoris should not be burst with light pressure.

Fry the kachoris on low or medium gas while frying. Kachoris will be very crispy and very good.

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