Ready to Make Moong Dal Kachori: Just Follow These Steps To Make Delicious Kachori At Home

Welcome to our guide on making delicious moong dal kachori, a popular Indian snack loved for its crispy exterior and flavorful lentil filling. Whether you’re a seasoned chef or a novice in the kitchen, this recipe will help you create perfect moong dal kachoris every time.

Ingredients for Moong Dal Kachori

For the dough:

• 2 cups all-purpose flour (maida)
• 4 tablespoons ghee or oil
• Salt to taste
• Water as needed

For the filling:

• 1 cup yellow moong dal (split and husked)
• 2-3 green chilies, finely chopped
• 1 teaspoon ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds, crushed
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• 2 tablespoons oil for cooking
• Fresh coriander leaves, chopped (optional)

Other:

• Oil for deep frying

Instructions for Moong Dal Kachori

Preparing the Dough:

1. In a mixing bowl, combine the all-purpose flour, ghee or oil, and salt.
2. Gradually add water and knead into a smooth and firm dough. Cover and let it rest for 20-30 minutes.

Preparing the Filling:

1. Wash the moong dal thoroughly and soak it in water for about 2 hours. Drain the water.
2. Grind the soaked moong dal coarsely in a food processor or grinder. It should not be too fine.
3. Heat oil in a pan. Add cumin seeds, fennel seeds, and crushed coriander seeds. Sauté for a minute until fragrant.
4. Add green chilies and grated ginger. Sauté for another minute.
5. Add the coarsely ground moong dal to the pan. Mix well.
6. Add turmeric powder, red chili powder, garam masala powder, and salt. Cook the mixture for 8-10 minutes, stirring frequently, until the dal is cooked and the moisture evaporates.
7. Remove from heat and let the mixture cool down. Optionally, you can add chopped fresh coriander leaves for extra flavor.

Making the Kachori:

1. Divide the rested dough into small lemon-sized balls.
2. Roll out each ball into a small disc, about 3-4 inches in diameter.
3. Place a spoonful of the prepared moong dal filling in the center of each disc.
4. Bring the edges together and seal the filling inside the dough, shaping it into a round ball.
5. Flatten the filled balls slightly with your palm.
6. Heat oil for deep frying in a kadhai or deep pan over medium heat.
7. Once the oil is hot, carefully slide in the stuffed kachoris, a few at a time.
8. Fry the kachoris until they turn golden brown and crispy on all sides, flipping them occasionally.
9. Remove the fried kachoris using a slotted spoon and drain excess oil on paper towels.
10. Serve the moong dal kachoris hot with green chutney or tamarind chutney.

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Tips for Moong Dal Kachori

1. Consistency of the Dough: Ensure that the dough is neither too soft nor too stiff. It should be smooth and firm enough to hold the filling without breaking apart during frying.
2. Filling Texture: Grind the soaked moong dal coarsely, ensuring there are still small pieces for texture. Avoid grinding it too finely as it may result in a mushy filling.
3. Spice Level: Adjust the amount of green chilies and red chili powder according to your taste preferences. You can increase or decrease the spice level to suit your palate.
4. Filling Moisture: Make sure to cook the moong dal filling until all the moisture evaporates. Excess moisture can make the filling soggy and may cause the kachoris to burst while frying.
5. Oil Temperature: Maintain the oil temperature at a medium heat level throughout frying. If the oil is too hot, the kachoris may brown too quickly on the outside while remaining undercooked inside. If the oil is too cold, the kachoris may absorb too much oil.
6. Frying Technique: Gently slide the stuffed kachoris into the hot oil to prevent splattering. Avoid overcrowding the pan, as it can lower the oil temperature and result in uneven frying.
7. Draining Excess Oil: After frying, place the kachoris on paper towels to absorb excess oil. This helps keep them crispy and prevents them from becoming greasy.
8. Serve Fresh: Moong dal kachoris are best enjoyed when served fresh and hot. Serve them with your favorite chutneys or sauces for dipping.

FAQs for Moong Dal Kachori

1. Can I use whole moong dal instead of split moong dal? While split moong dal is traditionally used for making kachoris, you can try using whole moong dal if you prefer. However, keep in mind that the texture and cooking time may vary.
2. Can I make the dough in advance? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to a day. Just make sure to bring it to room temperature before rolling and stuffing the kachoris.
3. Can I freeze the prepared kachoris? Yes, you can freeze the uncooked stuffed kachoris for later use. Place them on a tray lined with parchment paper, making sure they are not touching each other, and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. When ready to cook, fry them directly from frozen, adding a few extra minutes to the frying time.
4. How do I reheat leftover kachoris? To reheat leftover kachoris, you can either microwave them for a few seconds to warm them up or reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes until heated through. Reheating in an oven will help retain their crispiness.
5. Can I bake the kachoris instead of frying them? While traditionally kachoris are deep-fried for their characteristic crispiness, you can try baking them for a healthier alternative. Preheat your oven to 375°F (190°C), place the stuffed kachoris on a baking sheet lined with parchment paper, and bake for about 20-25 minutes or until golden brown, flipping halfway through.
6. What can I serve with moong dal kachori? Moong dal kachoris are typically served with green chutney (made with coriander and mint leaves, green chilies, and spices) or tamarind chutney. You can also serve them with yogurt or spicy pickles for extra flavor.

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