Festival season has commenced and all of us are brushing up our cooking skills. Festivals bring joy into our monotonous lifes. The best part of festivals is the food. We make special dishes which are not made usually. From desserts to savoury, everything has a special place in our menu. Today I have come up with a recipe loved by everyone. Moong Dal Kachori which is very relishing and is a favourite of many of us.
What is Moong Dal Kachori
Moong Dal Kachori is a deep fried snack which is filled with moong dal inside. It has a crispy layer outside and has a blast of flavours inside. The moong dal filling is loaded with local spices. This combination of spices and crispiness makes it a mouth-watering snack.
How is Moong Dal Kachori made
It is made up of a layer of maida which is deep fried. It also has a filling of lentils. We make a dough of the maida in a way that it turns out to be crispy when fried. The kachoris are fried in low flame to maintain the crisp. The most important aspect of this recipe is it’s crispiness.
Crispy Moong Dal Kachori Recipe
Moong Dal Kachori
- 2 cups All Purpose Flour / Maida
- 1 tbsp Salt
- 1/2 tbsp Carom seed/Ajwain
- 5 tbsp Ghee
- 2 cups Soaked Urad Dal/ Split Black Gram without skin
- 2 tbsp Coriander seed
- 1 tbsp Black pepper
- 1 tbsp Saunf/ Fennel seeds
- 1 tbsp Cumin seeds
- 5 Dried Red Chillies
- 3 tbsp Cooking Oil
- 1/4 tsp Hing
- 1/2 cup Besan/Gram Flour
- 1 tsp Grated Ginger
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Amchoor Powder
- Salt as per taste
- 1/2 tsp Black Salt
- 1 tsp Garam Masala
- 1 tbsp Kasoori Methi
- Oil for Frying
- Before preparing the dough,Soak 2 Cups of Urad Dal/ Split Black gram without skin for 2-4 hours in water.
- Take 2 cups of All purpose flour / Maida in a mixing bowl.
- Now add Ghee, Ajwain and Salt to the Maida.
- Press these ingredients into the Maida with your fingers.
- Maida should hold it's shape in between the fingers and not crumble.
- Add water to make a dough .
- Knead the dough well to make it soft.
- Cover the dough with a moist cloth and let it rest for 15 minutes.
- Meanwhile the dough is resting, let us prepare the filling.
- Drain the water and rinse the Dal well.
- Transfer it to a blending jar and grind it coarse.
- Now take Coriander seeds,Black Pepper, Cumin Seeds , Saunf ,Red Chillies and grind it to a coarse powder.
- Take 3 tbsp cooking oil in a pan and turn on the flame.
- Add the ground masala powder to the oil and cook it in medium heat.
- Fry the masala in low medium flame.
- Add 1/4 tsp hing to the masala.
- Now add the Besan to this and cook it till the raw smell of Besan gets off.
- Now add the Dal to the mixture and a spoon of grated ginger.
- Cook the mixture till the dal gets soft .
- After this all the other masalas i.e. Coriander powder, Red chilli powder, Turmeric powder, Amchoor powder, Salt, Garam Masala, Black Salt and Kasoori Methi.
- Cook this filling till the water of the dal evaporates.
- Set aside the filling to cool .
- After the filling cools, make balls of the dal mixture to fill inside the Kachori.
- Take small portions of the dough and shape them round.
- Flatten the ball and place the dal mixture into the centre.
- Bring the edges together and seal the filling inside.
- Press the filling down using your fingers and flatten the kachori.
- In the same manner make all the kachoris.
- Now for the final step take cooking oil in a pan.
- Add the kachori when the oil is medium hot.
- Make sure the flame is low while frying.
- Do not touch or flip the kachoris till they float on the oil.
- Turn around the kachori and deep fry from both the sides.
- Take them out of the oil once cooked fully.
- Your piping hot kachoris are ready to be served.
Notes- Tips and Tricks to make the Crispiest/Khasta Kachoris
1.While making the dough make sure it does not crumble while pressing between the fingers- This is an important step to ensure the crispiness of the kachori. If the dough crumbles while mixing then you need to add more ghee.
2.Make sure the dough is soft.
3.Cover the dough with a moist cloth.
4.Cook the besan till it cooks completely.
5.Make sure the dal gets soft while cooking and not mushy.
6.Do not over-fill the kachori.
7.Keep the kachoris small and thick.
8.Fry the kachori in medium hot oil and the flame should be low.
9.Do not flip or touch the kachori till it floats to the surface.
How to Serve
Serve them hot with tamarind chutney and some green chillies. You can also store them and serve when needed. They have a good shelf life. In some places they are also served with aaloo ki sabzi.