Moong Dhal Kachori is a popular North Indian snack. It is usually prepared with all purpose flour or madia. This is a spicy snack in which we use a mixture of moong dhal and some spices which is stuffed inside the flour and then deep fried in oil in low flame. It is rolled in the shape of pooris. There are several other variants like raj kachori, mava kachori and onion kachori.
I have used wheat flour instead of all purpose flour as it is a healthier option to make kachoris. Kachoris should always be sow cooked in low flame. Making one batch of kachoris will take atleast 10 minutes.
Wheat Flour Moong Dhal Kachori
Moong Dhal Kachori is a popular North Indian snack. It is usually prepared with all purpose flour or madia. This is a spicy snack in which we use a mixture of moong dhal and some spices which is stuffed inside the flour and then deep fried in oil in low flame. It is rolled in the shape of pooris. There are several other variants like raj kachori, mava kachori and onion kachori. I have used wheat flour instead of all purpose flour as it is a healthier option to make kachoris. Kachoris should always be sow cooked in low flame. Making one batch of kachoris will take atleast 10 minutes.
Ingredients
For the Dough:
- Wheat Flour - 2 cups
- Rava - ¼ cup
- Salt - as needed or 1 tsp.
- Ghee or Oil - ¼ cup
- Water - ½ cup or as needed
For Moong Dhal Stuffing:
- Moong Dhal - ½ cup
- Gram Flour - ¼ cup
- Ghee - ½ tbsp.
- Red Chilli Powder - ½ tsp.
- Turmeric Powder - ¼ tsp.
- Dhania Powder - 1 tsp.
- Crushed Fennel Seeds - 1 tsp.
- Amchur Powder or Dry Mango Powder - 1 tsp.
- Salt - as needed or 1 tsp.
Other Ingredients:
- Oil - for deep frying
Instructions
For Making Moong Dhal Stuffing:
- Wash moong dhal and soak in enough water for 2 hours.
- Drain all the water from the moong dhal.
- Add the moong dhal in a mixer and grind to a coarse paste. Just run the mixture for 1 or 2 seconds.
- Now heat a pan and add ghee.
- Keep in low flame and add red chilli powder, turmeric powder, dhannia powder, crushed fennel seeds and amchur powder and mix well.
- Add the gram flour and roast till raw smell goes.
- Now add moong dhal and salt and mix well and cook till all water dries up.
- Let the mixture cool down.
For the Dough:
- Take wheat flour, rava and salt in a bowl and mix well.
- Add ghee and mix with fingers till you get breadcrumbs like texture.
- Add water little by little and kead the dough till it is soft.
- Cover the dough with a moist muslin cloth for half an hour.
For Making Kachoris:
- Make small balls of the moong dhal and keep aside.
- Knead the dough well and make the same amount of balls as that of moong dhal.
- Take a ball and flattern it with the edge of your fingers. Flatten along the edges so that the middle portion is thck and place the stuffing of the moong dhal ball and close the ball gently.
- Press the ball gently with hands to a round shape. Kachoris should be medium thick.
- Heat oil in a pan for deep frying.
- Whe the oil is hot keep the flame in low and slowly add the kachoris one by one.
- Turn the kachoris gently when it is cooked on one side.
- Cook till the kachoris are cooked well. Always keep in low flame. It will take atleat ten minutes to make one batch.
- Remove them and serve the kachoris. Kachoris can be kept for 7 days and used. Kachoris tastes well the next day of preparing.