Moong Dal Kachori recipe with step by step photos
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For the dough-
To prepare dough for moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori | in a deep bowl take maida. Make use of good quality plain flour to get crumbly yet crispy kachori. To make khasta kachori healthier, use half plain flour and half whole wheat flour (atta).
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Add salt to taste.
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Add 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 moong dal kachori.
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Combine all the ingredients and mix well to form a breadcrumb-like texture.
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Gradually add water to form a dough.
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Knead into a semi-soft dough using enough water.
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Cover the dough with a damp muslin cloth and keep aside for 15 to 20 minutes.
For the filling-
To make the filling for moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori | wash and soak the yellow moong dal in enough water.
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Cover with a lid and keep aside to soak for 2 to 3 hours.
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After soaking, drain the moong dal using a strainer.
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Transfer the soaked and drained dal to a mixer jar.
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Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
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To temper the moong dal for moong dal kachori, heat the oil in a broad non-stick pan.
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When the oil is hot, add the cumin seeds.
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When the seeds crackle, add the asafoetida.
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Add the yellow moong dal mixture.
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Mix well and cook on a medium flame for a few seconds.
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Add ginger-green chilli paste.
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Add dry mango powder for a tangy flavour. Alternatively, you can use lemon juice, anardana powder or chaat masala too.
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Add chilli powder. The quantity can be adjusted to suit your liking.
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Add garam masala. We have made use of homemade garam masala.
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Add salt and besan. Besan will soak excess moisture and help in drying up the dal mixture which will make it easier to stuff the kachoris.
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Cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously. Check the seasoning at this stage or else you will get bland kachori.
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Remove in a plate and cool completely.
How to make moong dal kachori-
To make moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori | divide the dough into 12 equal portions.
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Roll out each portion of the dough into a 75 mm. (3") diameter circle.
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Place one portion of the moong dal filling in the center.
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Bring together all the sides to form a potli like structure.
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Seal it tightly and remove any excess dough and press it lightly.
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Roll the filled portion lightly into a 63 mm. (2½") diameter circle, while ensuring that the filling does not spill out. Be very gentle will rolling or else the kachori will break.
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Gently press the center of the kachori with your thumb.
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Repeat steps 2 to 7 to make 11 more kachoris. Keep it covered with a damp kitchen towel. So it does not dry out
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For frying moong dal kachori, heat the oil in a deep non-stick kadhai on a medium flame and carefully drop 3 kachoris at a time. Depending upon the size of the kachori you rolled and the kadhai add more or less moong dal kachori for frying, Just ensure you do not overcrowd the pan as it may drastically drop the temperature of oil
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Deep fry on a slow flame for 8 minutes, turning them in between. Before dropping the kachori, check the temperature of the oil by dropping a small portion of the dough. If it comes up quickly, the oil is too hot and this would brown the kachori quickly and they would still be raw from inside. If it takes a lot of time, the oil is not hot enough and this would make the kachori absorb a lot of oil. You need to regulate the temperature of oil throughout the frying process.
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Fry till they turn golden brown in colour from all the sides.
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Drain moong dal kachori on an absorbent paper.
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Repeat steps 9 to 12 and deep-fry 9 more moong dal kachoris | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori |
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Serve moong dal kachori hot with green chutney and tamarind chutney!