Super yummy and tasty: Moong Dal Kachori

Watch the step by step Video Recipe in Hindi (with English subtitles)

Super yummy and tasty: Moong Dal Kachori

Moong Dal kachori is basically an Indian snack which originated in the Indian sub-continent. It is a spicy snack which is made of flour and basically a great amount of spicy fillings. Kachoris are an ultimate favorite among the Indian crown and it is believed to have been originated in the areas of Uttar Pradesh and Rajasthan. At CookingWithPooja we believe to simplify the process of cooking and recipes. Making great snacks and side dishes can be very satisfying. At Indian homes we serve up these kinds of foods to our guests and enjoy at the time of evening around the monsoon time.

Today we are sharing the recipe of crispy moong dal kachori that you can enjoy at home with a very simple recipe and a step by step process of making it. So let’s begin!

Method:

Step 1: Kneading the dough

• First all we need to knead soft dough for the kachoris. So let’s begin, in a bowl take the maida and put ½ tbs salt in it and add the ajwain and refined oil as well and mix it well.
• Now pour water gradually and knead soft dough not too tight and when done cover the dough and keep it to rest for 10mins.

Step 2: Making the filling

• The kachoris tastes super yummy because of the yummy filling so let’s prepare that. Take a pan and put on the gas and turn the gas on. Pour 3tbs of refined oil and heat up. Add the cumin seeds and fry a little and then add the gram flour and mix it well and fry till it starts to be aromatic. Now it’s time to add the moong dal.
• Put the moong dal and mix it well with the gram flour. Lower the gas so it doesn’t burn and now put  the spices in as well, red chili powder, turmeric, garam masala, coriander powder, salt, kasuri methi(crushed) and saunf and mix everything well and cook on medium flame only.
• We will cook the dal with the spices on low flame only and for about 2mins and then turn the gas off and let it cool down.

Step 3: Making the kachoris

• It’s been 10mins lets take out the dough. Pour a little oil and knead the dough again so it is nice and smooth and the kachoris will turn out super crispy. Now out of the kneaded dough make small round balls for kachoris and put a kadhai on the gas and pour oil for frying and heat it up.
• Now take round balls for kachoris and flatten with our palms and then put the stuffing in. Press a little in the middle keep on sealing the edges and make small round sealed balls. Make round kachoris out of all the balls. Now let’s give them the shape of kachori by pressing a little and spread a little and make a flattened round circles.

Step 5: Frying the Kachoris

• Now put the kachoris into the oil and make sure the flame is low and when the kachoris starts to rise put the gas on middle stage.
• When the kachoris fry up they will rise on top and fry them patiently. Turn them around to fry on the other side as well.
• Fry them till they are golden brown. It’s done and now take them out on a tissue paper so the oil is absorbed.
• During the season of Monsoon we all love to chew on yummy and tasty stuffs but none of us likes to play a war in the kitchen. But with this super simple and great Moong dal Kachori recipe you can make this super yummy tasty kachori and win over hearts and stomachs definitely. Our aim is to simplify cooking and this is a simple crispy kachori recipe with moong dal fillings. So enjoy!

Step 6: Serve up

This yummy kachoris can be enjoyed with aloo sabzi and chutney of your choice. Enjoy!

Enjoy the super Crispy super Tasty

Moong dal Kachori

Note:

• The moong dal needs to be soaked for 3-4hours before hand and the water needs to dry off.
• We use gram flour so that while frying it dries up easily otherwise it will take a lot of time.
• While kneading the dough we put oil in the flour so that the dough becomes nice and the kachoris became crispy.
• Ajwain helps in digestion and gives a great flavor.
• The dough should be kneaded soft and should be kept on rest and then kneaded with oil again for a smoother surface.
• We need to fry only cumin seeds not the fennel seeds (saunf).
• We need to roll the kachori balls with our hands and seal it nicely otherwise they will open up when frying.
• Have patience while frying as they need to fried first at low flame and then gradually on medium so they cook nice and brown.
• You can enjoy with any dipping of your choice and it can be stored for a good 10-15days.

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