Moong Dal Kachori Recipe | How to make Moong Dal Kachori | Moong Dal Ki Kachori- Step By Step with Images and Video.
यदि आप इस पोस्ट को हिंदी में पढना चाहते है तो यहाँ क्लिक करें – Moong Dal Kachori Recipe in Hindi.
The tantalizing aroma of spices wafting through the air, the sizzle of dough as it kisses the bubbling oil, and the promise of a delicious, crispy delight – it’s time to embark on a culinary journey to explore the art of making Moong Dal Kachori. A beloved snack from the heart of India, Moong Dal Kachori is a masterpiece of flavors and textures that has stood the test of time.
In this blog post, we’re going to unravel the secrets behind crafting the perfect Moong Dal Kachori in your own kitchen. Whether you’re a seasoned chef or a beginner looking to venture into the world of Indian cuisine, this step-by-step guide will equip you with the skills and knowledge to create these golden, stuffed delights that are sure to impress family and friends alike.
From preparing the delicate pastry to achieving that crispy, golden-brown shell and crafting a well-spiced moong dal filling, we’ve got you covered. So, don your apron, get your rolling pin ready, and let’s dive into the wonderful world of Moong Dal Kachori, where tradition meets taste in every bite.
What is Moong Dal Kachori?
Moong Dal Kachori is a popular Indian snack or appetizer made from a crispy, deep-fried pastry shell stuffed with a spiced moong dal (yellow split gram) filling. It is a savory snack that originates from North India and is enjoyed across the country.
Here’s a general overview of how Moong Dal Kachori is prepared:
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Dough Preparation: The outer pastry shell is made from all-purpose flour (maida), water, and a pinch of salt. The dough is kneaded until it’s smooth and then left to rest for some time.
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Filling Preparation: The moong dal filling is made by soaking and then grinding split yellow gram (moong dal) into a coarse paste. This paste is then cooked with various spices such as cumin seeds, asafoetida, red chili powder, garam masala, and salt. It’s essential to roast the dal and spices properly to develop a flavorful filling.
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Assembly: Small portions of the dough are rolled out into circles or discs, and a portion of the moong dal filling is placed in the center. The edges of the dough are then sealed to encase the filling, creating a stuffed ball.
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Frying: These stuffed balls are deep-fried in hot oil until they become golden brown and crispy. The high heat of the oil ensures that the kachoris puff up and develop a crispy texture.
Moong Dal Kachori is typically served with various accompaniments such as tamarind chutney, mint chutney, or yogurt. It’s a flavorful and satisfying snack that’s enjoyed by people of all ages and is often served during festivals, parties, or as street food. The combination of the crispy outer shell and the spiced moong dal filling makes it a delightful treat for your taste buds.
Ingredients of Moong Dal Kachori Recipe
For Dough
For Stuffing
Moong Dal Kachori Recipe Video
Moong Dal Kachori Recipe | How to make Moong Dal Kachori at Home | Easy Kachori Recipe
Materials
For Dough
- All-Purpose Flour – 2 Cup
- Salt as per taste
- Carom seed- 1/2 tsp
- Ghee – 5 tbsp
For Stuffing
- Cooking Oil- 3 tbsp
- Hing – 1/4 tsp
- Gram flour- 1/2 Cup
- Grated Ginger -1 tsp
- Moong Dal
- Red Chilli Powder- 1 tsp
- Turmeric Powder- 1/2 tsp
- Coriander powder- 1 tsp
- Aamchoor powder- 1 tsp
- Salt as per taste
- Black Salt – 1/2 tsp
- Garam Masala – 1 tsp
- Kasoori Methi – 1 tbsp
Instructions
- To make Perfect Moong dal Kachori, first take 2 cups of Moong Dal.
- Now wash and soak the Moong dal into the water for 2-4 hours.
- To prepare the Dough of Moong dal Kachori, take a bowl and add 2 cups of all-purpose flour to it.
- Now add salt as per taste, 1/2 sp of carom seeds, 5 tbsp of melted ghee, and mix well.
- After mixing it, take some flour in your hand and press it tightly between your fingers; if the dough holds shape, this means the ghee quantity is perfect; otherwise, add more ghee.
- Now, little by little, add water and prepare a smooth & soft dough.
- Now, cover the dough with a wet cloth and let it rest for 15 minutes.
- To prepare the Moong Dal Kachori stuffing, take soaked Moong Dal and drain the water.
- Now, take a grinding jar, add soaked dal, and make a coarse powder.
- Now take a small grinding jar, add 2 tbsp of coriander seeds, 1 tsp of peppercorns, 1 tbsp of fennel, 1 tsp of cumin seeds, four dry red chilies, grind well, and make a coarse powder.
- Now, place a pan on flame, add 3 tbsp of oil, and heat well.
- Now add prepared masala, mix well, and roast on low, medium flame.
- Now add 1/4 tsp of asafoetida and mix well.
- Now add 1/2 cup of gram flour, 1 tsp of grated ginger, mix well, and roast.
- After gram flour is roasted well, add Moong dal powder, mix well, and roast on medium flame.
- After mixing the Moong Dal, add 1 tsp of red chilli powder, 1/2 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of dry mango powder, salt as per taste, 1/2 tsp of black salt, tsp of Garam Masla, 1 tbsp of Kasuri methi and mix well.
- After stuffing is cooked well & moister is completely resolved, turn off the flame and transfer the filling to a bowl.
- After stuffing has cooled down, prepare small lemon-sized balls with stuffing one by one.
- Now, check the dough and divide it into 12 small pieces.
- Now, take one portion of the dough, roll it with your fingers, and make it like a bowl( make it thick on mid and thin on sides) and place a stuffing ball.
- Now, Bring the edges together, seal the filling inside, and make a Kachori.
- Now, prepare the Kachori from the remaining dough and stuffing.
- Now, place a pan on flame, add oil for frying, and heat well.
- After the oil is medium hot, add prepared Kachori into oil and fry well on low flame.
- After Kachori starts floating, flip them to another side and fry well until golden and crispy.
- After Kachori turns golden and crispy, transfer them to a plate and fry the next batch.
- Now your Moong Dal Kachori is completely ready, and you can enjoy them.
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यदि आप इस पोस्ट को हिंदी में पढना चाहते है तो यहाँ क्लिक करें – Moong Dal Kachori Recipe in Hindi.
Moong Dal Kachori Recipe – Step By Step
1 – To make Perfect Moong dal Kachori, first take 2 cups of Moong Dal.
2 – Now wash and soak the Moong dal into the water for 2-4 hours.
3 – To prepare the Dough of Moong dal Kachori, take a bowl and add 2 cups of all-purpose flour to it.
4 – Now add salt as per taste, 1/2 sp of carom seeds, 5 tbsp of melted ghee, and mix well.
5 – After mixing it, take some flour in your hand and press it tightly between your fingers; if the dough holds shape, this means the ghee quantity is perfect; otherwise, add more ghee.
6 – Now, little by little, add water and prepare a smooth & soft dough.
7 – Now, cover the dough with a wet cloth and let it rest for 15 minutes.
8 – To prepare the Moong Dal Kachori stuffing, take soaked Moong Dal and drain the water.
9 – Now, take a grinding jar, add soaked dal, and make a coarse powder.
10 – Now take a small grinding jar, add 2 tbsp of coriander seeds, 1 tsp of peppercorns, 1 tbsp of fennel, 1 tsp of cumin seeds, four dry red chilies, grind well, and make a coarse powder.
11 – Now, place a pan on flame, add 3 tbsp of oil, and heat well.
12 – Now add prepared masala, mix well, and roast on low, medium flame.
13 – Now add 1/4 tsp of asafoetida and mix well.
14 – Now add 1/2 cup of gram flour, 1 tsp of grated ginger, mix well, and roast.
15 – After gram flour is roasted well, add Moong dal powder, mix well, and roast on medium flame.
16 – After mixing the Moong Dal, add 1 tsp of red chilli powder, 1/2 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of dry mango powder, salt as per taste, 1/2 tsp of black salt, tsp of Garam Masla, 1 tbsp of Kasuri methi and mix well.
17 – After stuffing is cooked well & moister is completely resolved, turn off the flame and transfer the filling to a bowl.
18 – After stuffing has cooled down, prepare small lemon-sized balls with stuffing one by one.
19 – Now, check the dough and divide it into 12 small pieces.
20 – Now, take one portion of the dough, roll it with your fingers, and make it like a bowl( make it thick on mid and thin on sides) and place a stuffing ball.
21 – Now, Bring the edges together, seal the filling inside, and make a Kachori.
22 – Now, prepare the Kachori from the remaining dough and stuffing.
23 – Now, place a pan on flame, add oil for frying, and heat well.
24 – After the oil is medium hot, add prepared Kachori into oil and fry well on low flame.
25 – After Kachori starts floating, flip them to another side and fry well until golden and crispy.
26 – After Kachori turns golden and crispy, transfer them to a plate and fry the next batch.
27 – Now your Moong Dal Kachori is completely ready, and you can enjoy them.
Tips to make the Perfect Moong Dal Kachori
Here are some tips to help you achieve that:
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Prepare the Dough Correctly:
- Use good quality all-purpose flour (maida) and fresh ingredients.
- Knead the dough to a smooth, pliable consistency, neither too soft nor too stiff.
- Let the dough rest for at least 20-30 minutes, covered with a damp cloth, to relax the gluten and make it easier to roll out.
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Balanced Moong Dal Filling:
- Soak the moong dal for a few hours and grind it coarsely without adding too much water. The filling should be dry and not too runny.
- Properly roast the moong dal and spices to enhance the flavor. Make sure it’s cooked through but not overcooked, as overcooking can make it mushy.
- Adjust the spices (like red chili powder, garam masala, and salt) to your taste preferences, but maintain a balance to avoid overwhelming heat.
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Rolling and Stuffing:
- Roll out the dough circles evenly. They should not be too thin or too thick.
- Ensure the edges of the dough circles are sealed properly after stuffing to prevent any filling from oozing out during frying.
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Proper Oil Temperature:
- Heat the oil to the right temperature before adding the kachoris. The oil should be hot but not smoking. To test the oil’s readiness, drop a small piece of dough into it; it should sizzle and rise to the surface gradually.
- Fry the kachoris on medium heat to ensure they cook through and become crispy without turning too dark.
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Frying Technique:
- Gently slide the stuffed kachoris into the hot oil, avoiding overcrowding in the pan.
- Use a slotted spoon to press the kachoris lightly while frying. This helps them puff up, creating a hollow space inside and making them crispy.
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Draining Excess Oil:
- Once the kachoris are golden brown and crispy, use a slotted spoon to remove them from the hot oil and drain them on paper towels to remove excess oil.
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Serve Hot:
- Moong Dal Kachori is best enjoyed hot and fresh. Serve it immediately with your choice of chutneys or yogurt.
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Practice and Patience:
- Making perfect kachoris might take some practice. Don’t get discouraged if your first attempt isn’t flawless; you’ll improve with experience.
By following these tips and paying attention to the details, you can make delicious and crispy Moong Dal Kachori that will be a hit with your family and guests.
यदि आप इस पोस्ट को हिंदी में पढना चाहते है तो यहाँ क्लिक करें – Moong Dal Kachori Recipe in Hindi.
