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mag dal ni kachori is a popular Indian snack, particularly enjoyed in the state of Gujarat. It consists of a deep-fried pastry filled with a spiced mixture of moong dal. The kachori is typically served with chutneys or yogurt and is favored for its crispy exterior and flavorful filling.

Crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these mag dal ni kachoris are worth a fortune! These can be eaten as a snack, or along with your meals.

A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal Gujarati mag dal ni kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make it really very quickly.

The trick to get the right texture of the mag dal ni kachori is slow-frying. You need to be patient when frying these kachori to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky.

The mag dal ni kachori can be kept fresh and stored in air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve!

Serve mag dal ni kachori along with green chutney and khajur imli chutney

Pro tips for mag dal ni kachori 1. Pressure cook for 1 whistle. Cooking the dal for just 1 whistle ensures that it remains soft and tender while retaining its structure. This is crucial for the Kachori filling, as it needs to hold its shape when deep-fried. Overcooking the dal would make it too mushy and difficult to handle. 2. Add 1/2 tsp fennel seeds (saunf). The use of fennel seeds in mag dal ni kachori is a cultural tradition, reflecting the culinary heritage of the Gujarati region where this dish originates. It has been used in Gujarati cuisine for centuries, adding a unique and authentic touch to the kachori.

Enjoy mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with step by step photos.

Mag Dal Ni Kachori ( Gujarati Recipe)

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Mag Dal Ni Kachori ( Gujarati Recipe) recipe - How to make Mag Dal Ni Kachori ( Gujarati Recipe)

Preparation Time:    Cooking Time:    Total Time:     10Makes 10 kachoris
Show me for kachoris

Ingredients


For The Dough
1 1/2 cups plain flour (maida)
1 tbsp melted ghee
1/2 tsp carom seeds (ajwain)
salt to taste

For The Filling
1/2 cup yellow moong dal (split yellow gram)
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
1/2 tsp fennel seeds (saunf)
1/2 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp ginger-green chilli paste
2 tsp fennel seeds (saunf) powder
2 tsp sugar
salt to taste

Other Ingredients
 oil for deep-frying

For Serving
 khajur imli chutney

Method
For the dough
    For the dough
  1. To prepare dough for mag dal ni kachori, in a deep bowl, combine the plain flour, ghee, salt and carom seeds. Rub it well using your fingertips to form a breadcrumb-like texture.
  2. Gradually add water to form a dough and knead into a semi-soft dough using enough water. We added 1/4 cup water.
  3. Cover the dough with a damp muslin cloth and keep aside for 15 to 20 minutes.
  4. Divide the dough into 10 small equal portions.
  5. Roll out each into a 63 mm (2”) diameter thin circle.

For the filling
    For the filling
  1. Wash and soak the moong dal in enough water for 2 to 3 hours or overnight. Drain well.
  2. Put the soaked and drained yellow moong dal in a pressure cooker.
  3. Add ¼ cup of water and pressure cook for 1 whistle.
  4. Allow the steam to escape before opening the lid.
  5. Heat the oil in a broad non-stick pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and sauté on a medium flame for a few seconds.
  6. When the seeds crackle, add the moong dal, turmeric powder, chilli powder, ginger-green chilli paste, fennel powder, sugar and salt and mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  7. Remove from the flame and allow the mixture to cool slightly and divide it into 10 equal portions. Keep aside.

How to proceed
    How to proceed
  1. To make mag dal ni kachori, place a dough circle on a flat dry surface and put a portion of the stuffing in the centre and seal the edges on top.
  2. Give a round shape to each kachori by rolling between the palms.
  3. Repeat the steps 1 and 2 to make more kachoris.
  4. Heat the oil in a kadhai and deep-fry a few kachoris at a time on a slow flame till they turn crisp and golden brown in colour from all the sides.
  5. Drain the mag dal ni kachori on an absorbent paper and serve hot.
Nutrient values (Abbrv) per kachori
Energy153 cal
Protein4.9 g
Carbohydrates16.4 g
Fiber1.4 g
Fat7.6 g
Cholesterol0 mg
Sodium5.2 mg
Mag Dal Ni Kachori ( Gujarati Recipe) with step by step photos

like mag dal ni kachori
    like mag dal ni kachori
  1. like mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | then see some kachori recipes we love below.      

what is mag dal ni kachori made of ?
    what is mag dal ni kachori made of ?
  1. what is mag dal ni kachori made of ? See below image of list of ingredients for mag dal ni kachori.

soaking yellow moong dal
    soaking yellow moong dal
  1. Wash and soak 1/2 cup split yellow gram in enough water.
  2. Cover with a lid and keep aside to soak for 2 to 3 hours or overnight.
     
  3. After soaking, drain the moong dal using a strainer. 1/2 cup yellow moong dal when soaked gives 1 1/2 cups yellow moong dal.
  4. Soaked and drained yellow moong dal.

dough for mag dal ni kachori
    dough for mag dal ni kachori
  1. To prepare dough for mag ni dal kachori | in a deep bowl take 1 1/2 cups plain flour (maida). Make use of good quality plain flour to get crumbly yet crispy kachori. 
  2. Add 1 tbsp ghee. Ghee can be replaced with dalda or oil. This addition of fat is known as “moyen or moyan” in Hindi which helps in giving a flakey outer cover and prevent the formation of air bubbles in mag ni dal kachori. 
  3. Add salt to taste. We added 1/8th tsp salt.
     
  4. Add 1/2 tsp carom seeds (ajwain). Carom seeds add a unique flavor profile to the dough, complementing the savory taste of the filling.
  5. Combine all the ingredients and mix well to form a breadcrumb-like texture.
     
  6. Gradually add water to form a dough. We added 1/4 cup water.
  7. Knead into a semi-soft dough using enough water. 
     
  8. Cover the dough with a damp muslin cloth and keep aside for 15 to 20 minutes.
     
  9. Divide the dough into 10 to 12 small equal portions.
  10. Roll out each into a 63 mm (2”) diameter thin circle. 

for the filling
    for the filling
  1. Put the soaked and drained yellow moong dal in a pressure cooker. Yellow moong dal has a soft and smooth texture when cooked, which lends itself well to the filling of kachori. The dal's texture complements the crispy outer shell of the kachori, creating a delightful contrast.
  2. Add 1/4th cup of water for 1 1/2 cups soaked yellow moong dal.
  3. Pressure cook for 1 whistle. Cooking the dal for just 1 whistle ensures that it remains soft and tender while retaining its structure. This is crucial for the Kachori filling, as it needs to hold its shape when deep-fried. Overcooking the dal would make it too mushy and difficult to handle.
  4. Allow the steam to escape before opening the lid. 
  5. Keep cooked moong dal aside.
  6. Heat 2 tsp oil in a broad non-stick pan.
  7. Add 1/2 tsp cumin seeds (jeera).
  8. Add 1/2 tsp carom seeds (ajwain). The strong aroma of carom seeds adds a pleasant fragrance to the kachori, making it more appealing.
  9. Add 1/2 tsp fennel seeds (saunf). The use of fennel seeds in Mag Dal Ni Kachori is a cultural tradition, reflecting the culinary heritage of the Gujarati region where this dish originates. It has been used in Gujarati cuisine for centuries, adding a unique and authentic touch to the kachori.
  10. Add 1/2 tsp sesame seeds (til).
  11. Add 1/2 tsp asafoetida (hing).
  12. Sauté on a medium flame for a few seconds.
  13. When the seeds crackle, add the cooked yellow moong dal.
  14. Add 1/2 tsp turmeric powder (haldi).
  15. Add 1/2 tsp chilli powder.
  16. Add 1/2 tsp ginger-green chilli paste.
  17. Add 2 tsp fennel powder.
  18. Add 1 tsp sugar.
  19. Add salt to taste. We added 1/2 tsp salt.
  20. Mix well.
  21. Cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  22. Remove from the flame and cool slightly.
  23. Divide the stuffing 10 to 12 equal portions and keep aside.

making mag dal ni kachori
    making mag dal ni kachori
  1. Place a dough circle on a flat dry surface.
  2. Put a portion of the stuffing in the centre.
  3.  Seal the edges on top.
  4. Give a round shape to each kachori by rolling between the palms.
  5. Repeat the steps 1 and 2 to make more kachoris.
  6. Heat the oil in a kadhai and deep-fry a few kachoris at a time on a slow flame.
  7. Till they turn crisp and golden brown in colour from all the sides.
  8. Drain on an absorbent paper.
  9. Serve mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | hot

pro tips for mag dal ni kachori
    pro tips for mag dal ni kachori
  1. Put the soaked and drained yellow moong dal in a pressure cooker. Yellow moong dal has a soft and smooth texture when cooked, which lends itself well to the filling of kachori. The dal's texture complements the crispy outer shell of the kachori, creating a delightful contrast.
  2. Pressure cook for 1 whistle. Cooking the dal for just 1 whistle ensures that it remains soft and tender while retaining its structure. This is crucial for the Kachori filling, as it needs to hold its shape when deep-fried. Overcooking the dal would make it too mushy and difficult to handle.
  3. Add 1/2 tsp fennel seeds (saunf). The use of fennel seeds in Mag Dal Ni Kachori is a cultural tradition, reflecting the culinary heritage of the Gujarati region where this dish originates. It has been used in Gujarati cuisine for centuries, adding a unique and authentic touch to the kachori.

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