Hello Friends, we welcome you in Blasta Food Recipes, hope all of you are doing well. Friends, Moong Dal Kachori is everyone’s favorite but making it seems like a very difficult task to everyone because often people complain that while making the moong ki kachori either it breaks or it does not become crispy (khasta) and even after so much hard work it often does not taste like the market one.
So today, we will guide you step by step on how to make moong dal kachori at home. This will ensure that your kachori will never break and you will get perfect moong dal ki khasta kachori at your Home.
Friends, in this moong dal kachori recipe, we have covered all the aspects based on our experiences that make your moong dal ki kachori crispy (khasta) as well as very tasty. All of you must try this moong ki kachori recipe at your home once and give your family the taste of a new dish made by you that too with restaurant-like taste.
So let’s move on to our Moong Dal Kachori Recipe and learn how to make moong dal kachori with easy steps.
MAKE TASTY MOONG DAL KACHORI
(EASY RECIPE) IN JUST 9 STEPS
Ingredients
- Refined Wheat Flour (Maida)- 2 Cup
- Fennel Seeds (Saunf)- 1 Tbsp
- Coriander Seed- 1 Tbsp
- Cumin Seed- 1 Tbsp
- Moong Daal- 1 Medium Size Bowl
- Dried Fenugreek Leaves (Kasuri Methi)- 1 Tbsp
- Gram Flour (Besan)- 2-3 Tbsp
- Asafoetida (Hing)- 1 Tbsp
- Ginger (Grated) – 1 Tbsp
- Turmeric- 1 Tbsp
- Red Chili Powder- 1 Tbsp
- Coriander Powder- 1 Tbsp
- Cumin Powder (Jeera Powder)- 1/2 Tbsp
- Garam Masala Powder- 1/2 Tbsp
- Black Pepper Powder (Kali Mirch)- 1/2 Tbsp
- Dried Mango Powder (Amchur)- ½ Tbsp
- Salt- 2-3 Tbsp
- Ghee- 2-3 Tbsp
- Oil- 2-3 Cup
- Water- 1 Cup
STEP-1
Soak and Grind Moong Dal for Moong Dal Kachori Filling
To make Moong Dal Kachori, first of all we will wash the Moong Dal thoroughly and keep it soaked in water for 1-2 hours. And then when our Moong Dal gets soaked properly, we will grind it coarsely in the mixer.
STEP-2
Dry Roast Spices for Moong Dal Kachori
Now after this, we will put the pan on the gas and dry roast (roast without oil) 1 Tbsp fennel, 1 Tbsp coriander seeds and 1 Tbsp cumin seeds in it and keep it on the side to cool down.
STEP-3
Knead the Dough for Moong Dal Kachori
Now till the fennel, coriander seeds and cumin seeds cool down, we will knead the refined wheat flour (maida) for making Kachori. For kneading the flour, we will take refined wheat flour in a vessel and add 2 tbsp ghee and 1 tbsp salt in it and then knead it well and keep it aside.
STEP-4
Grind Spices and Prepare Seasoning for Moongdal Kachori
Now our fennel, coriander seeds and cumin seeds (dry roasted masala) have also cooled down. So, we will grind them coarsely and keep them on a plate. Whatever rest of the ingredients will be used in our kachori masala, we will take them out and also keep them on a plate. Now we will keep the oil here in a pan for heating. As soon as our oil gets hot, we will add the seasoning of our dry roasted masala in it.
STEP-5
Add Spices and Cook the Filling for Moongdal Kachori
Now after tempering, we will add 1 Tbsp Turmeric Powder, 1 Tbsp Red Chili Powder, 1 Tbsp Cumin Powder, 1 Tbsp Garam Masala Powder and 1 Small Tbsp Black Pepper Powder and cook on low flame while stirring for 1 minute. Then we will add 1 Tbsp grated ginger and 1 Tbsp dried fenugreek leaves and stir on low flame for 2-3 minutes till it becomes light brown.
STEP-6
Roast Gram Flour and Cook Moong Dal Filling for Kachori
Now that our spices are cooked well, we will add half cup gram flour to it and roast it well on medium-low flame. Now when our gram flour is roasted well, we will add moong dal paste to it. Cook the moong dal paste well on medium-low flame.
Friends, here we will also add 1 Tbsp salt or 1 Tbsp dry mango powder and mix it well. Now until our paste leaves moisture well, we will keep stirring it on medium-low flame. So see, our filling has dried well, so we will turn off the gas flame here and take out the filling in a plate to cool it.
STEP-7
Shape and Fill the Dough Balls for Moong Dal Kachori
Friends, now we will make small balls of flour and roll them in the shape of a puri. Next, fill the small filling inside the small balls and cover them properly. After that, press them lightly with our hands and roll them to the size of a kachori.
Friends, we will not fill too much filling in the kachori because there are chances of the kachori bursting due to this. So, fill only that much filling such that it does not spill out and gets covered properly.
STEP-8
Fry Moong Dal Ki Khasta Kachoris Until Crispy and Golden
Now we will put the oil in a pan to heat up. And then as soon as our oil gets heated properly, we will cook all the Kachori one by one in it on medium-low flame till they become crispy brown on both sides.
STEP-9
Serve Hot and Tasty Moong Dal Kachori
Friends, here our tasty hot kachori is ready to be served. Look, we have served it with tasty aloo ki sabji (potato sabji) here. If you want, you can serve it with green or red chutney or even with ketchup.
You can make hot kachori any time during lunch, breakfast or dinner and enjoy it. Guys, believe us the moongdal kachori is as delicious as the aloo kachori (potato stuffed kachori). Friends, you too try hot kachori at home as per the moong dal ki kachori recipe told by us and tell us by commenting how you liked the moong dal kachori.
Happy Cooking!
SECRET TIPS:
- Do not forget to add ghee while kneading the flour because the better the ghee, the crispier the kachori will be. If you want, you can also add ½ tbsp baking soda while kneading the flour, this also makes the kachori crispy.
- If you do not have ghee, you can also use 10-12 tablespoons of refined oil in the flour.
- The dough for Kachori should be kneaded a little tight and while folding it after filling it, take care that it does not open from anywhere. If this happens then it can open when put in the pan.
- While making Kachori, keep in mind that the gas flame should be medium in the beginning and then low because on high flame the Kachori will become brown from outside but will remain raw from inside.
Recipe Summary
Nutritional Information
FAQS:
1. What is Moong Dal Kachori?
Moong Dal Kachori is a famous Indian dish made with refined wheat flour dough, filled with a spiced moong dal (split yellow lentil) mixture. It’s a very delicious dish which can be served with potato sabji or you can serve it with green or red chutney.
2. How to make Moong Dal Kachori perfectly?
To make Moong Dal Kachori perfectly, knead the dough with ghee and a little water until soft but firm, then let it rest. Prepare a spiced moong dal filling by roasting the dal and spices and ensure that the mixture should be dry. Fill small dough balls with this mixture, seal them tightly, and fry on medium-low flame until crispy golden brown. This ensures your kachori stays crisp and doesn’t break.
3. Why does my Moong Dal Kachori break while frying?
If your moong dal ki kachori breaks while frying, it could be because the dough wasn’t sealed properly, or due to overfilling the dough.
4. Can I prepare the filling for Moongdal Kachori in advance?
Yes, you can prepare the moongdal kachori filling in advance and store it in the refrigerator for up to 2 days.
5. What should I serve with Moong Dal Ki Khasta Kachori?
Moong Dal Ki Khasta Kachori can be served with a variety of chutneys like green chutney, red chutney, or even with potato curry (aloo ki sabji). If you go with a simple option you can serve it with ketchup.
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