Crispy Moong Dal Kachori Recipe

Ingredients

• For the Dough:
• 2 cups all-purpose flour (maida)
• 1/2 tsp salt
• 1/4 tsp carom seeds (ajwain)
• 1/4 cup ghee or oil (for moyan/shortening)
• Approx. 1/2 cup cold water (as needed)
• For the Filling:
• 1/2 cup yellow moong dal, soaked for 2-3 hours
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/2 tsp fennel seeds (saunf)
• 1/4 tsp asafoetida (hing)
• 1 tbsp ginger-green chili paste
• 1 tsp coriander powder (dhaniya powder)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder (haldi)
• 1 tsp dry mango powder (amchur)
• 1/2 tsp garam masala
• 1 tsp sugar (optional)
• Salt to taste
• Oil for deep frying

Instructions

1. 1

   Step 1: Prepare the Dough. In a large bowl, mix all-purpose flour, salt, and carom seeds. Add ghee or oil (moyan) and rub it into the flour with your fingertips until the mixture resembles breadcrumbs and holds shape when pressed. This step is crucial for flaky kachoris. Gradually add cold water and knead into a semi-stiff dough. Cover with a damp cloth and rest for at least 30 minutes.

2. 2

   Step 2: Prepare the Moong Dal Filling. Drain the soaked moong dal completely and grind it into a coarse paste without adding any water. Do not make it a fine paste. Heat 2 tbsp oil in a pan. Add cumin seeds and fennel seeds; let them splutter. Add asafoetida and ginger-green chili paste. Sauté for a minute.

3. 3

   Step 3: Cook the Filling. Add the ground moong dal paste to the pan. Cook on low heat for 5-7 minutes, stirring continuously, until the raw smell disappears and the dal is crumbly. Add coriander powder, red chili powder, turmeric powder, dry mango powder, garam masala, sugar (if using), and salt to taste. Mix well and cook for another 2-3 minutes. Ensure the filling is dry. Let it cool completely.

4. 4

   Step 4: Shape the Kachoris. Divide the dough into 10-12 equal balls. Take one ball, flatten it slightly, and roll it into a small disc (approx. 3-4 inches diameter). Place 1-2 tablespoons of the moong dal filling in the center. Bring the edges of the dough together, gathering them at the top, and pinch to seal completely. Gently flatten the filled ball and roll it lightly into a 3-inch thick disc. Be careful not to let the filling come out.

5. 5

   Step 5: Fry the Kachoris. Heat oil for deep frying in a heavy-bottomed pan or kadai over very low heat. The oil should be warm, not hot. Gently slide 3-4 kachoris into the oil. Fry on very low heat for 10-12 minutes, allowing them to puff up and cook slowly. Once they float to the surface, increase the heat to medium-low and fry for another 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove and drain excess oil on paper towels.

6. 6

   Step 6: Serve. Serve hot crispy Moong Dal Kachoris with green chutney, tamarind chutney, or enjoy plain with a cup of tea.