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Moong Dal ki Kachori - Aayansh kitchen

Moong dal Kachori

Juhi
This Kachori is made with lentils such as Moong dal and a spicy filling. It is a very famous street food in India.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast, Side Dish
Cuisine Indian
Servings 12 Kachoris

Ingredients
  

For Dough

  • 1.5 cup all purpose flour(maida)
  • 1/2 cup wheat flour(aata)
  • 1 tsp carom seeds(ajwain)
  • 1 tsp salt
  • 5 tbsp desi ghee
  • water as required

For Kachori Stuffing

  • 1/2 cup moong dal
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 dry red chilli
  • 5 tbsp oil
  • 3 tbsp gram flour(besan)
  • 1/4 tsp Asafoetida (hing)
  • 1 tbsp grated ginger
  • 1 tsp black salt
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp amchur powder
  • 1 tbsp kasuri methi
  • 1 tbsp red chilli powder
  • salt to taste

For cooking Kachori

  • 1.5-2 cup oil

Instructions
 

For Dough

  • Take all purpose flour and wheat flour in a mixing bowl
  • Add carom seeds, salt to taste and mix well.
  • Add desi ghee and knead it well to make crispy kachori.
  • Add water as required to make a soft dough. Cover and leave it for 15 minutes.

For Stuffing

  • Take 1/2 cup moong dal(soaked for 2 hours and then boiled for 5 minutes on medium flame)
  • Grind the dal coarsely in a food processor for 10 seconds.
  • Take the spices such as fennel seeds, coriander seeds, cumin seeds and dry red chilli and crush them.
  • Heat 5 tbsp oil in a kadhai/wok. Add the crushed spices and saute on low flame.
  • Add gram flour and fry on low flame.
  • Add asafoetida or hing and cook it with besan.
  • Add grated ginger and mix well with besan.
  • Add all the spices now - black salt, cumin, turmeric, coriander, garam masala, amchur powder, kasuri methi, red chilli powder and salt and fry on low flame with besan for 1 minute.
  • Add moong dal and mix well to make the stuffing. Leave it aside for 5 minutes.
  • Make small lemon size balls for stuffing.

To make Kachori

  • Divide the dough into small balls and roll each ball into a small circle using hands which is slightly bigger than the lemon size stuffing balls. Keep the center slightly thick and make the sides thin.
  • Grease it with water and place the moong dal mixture or balls in the center of the circle and bring the edges of the dough together to cover the filling completely. Flatten the ball slightly using your hands.
  • Heat oil in medium flame.
  • Once the oil is hot, turn the flame to low and carefully add the kachoris to the oil to fry them.
  • Fry the kachoris until they turn golden brown and crispy. Drain on a paper towel to remove excess oil.
  • Serve it hot with chutney and Enjoy.