Moong Dal Kachori Recipe: As soon as monsoon arrives, the smell of pakodas and kachoris starts coming from people’s kitchens. Are you also fond of eating shortbread? If yes, then today we will tell you about not only tasty but also healthy recipe of Kachori. You can taste these Kachoris with tea in the evening. Let us know how you can make Kachori from Moong Dal. Let us learn an easy recipe to make delicious Moong Dal Kachori, which will make your heart happy after eating it.
Ingredients to make:
Flour:
2 cups flour
1/2 tsp salt
1/2 tsp celery
1/4 cup ghee
for stuffing
1/2 cup moong dal, washed and soaked for 30 minutes
3 tbsp oil
1/2 tsp cumin
1 tsp fennel
1 tsp coriander powder
1 pinch asafoetida
1/4 tsp turmeric powder
1/4 cup gram flour
1 green chilli, finely chopped
1 inch ginger, grated
1.5 tsp red chilli powder
1/2 tsp dry mango powder
1 tsp kasoori methi
1/4 tsp garam masala
1/2 tsp salt
1/8 tsp baking soda
For frying:
Oil
Method of preparation:
To make the dough, mix flour, salt and celery in a big bowl. Add ghee and mix well. Add water little by little and knead a soft dough. Cover the dough and keep it aside for 30 minutes. To prepare the stuffing, add soaked moong dal and 2 cups of water in a pressure cooker and cook for 3 whistles. Drain the water and let the lentils cool. Heat oil in a pan and add cumin and fennel and let it crackle. Add coriander powder, asafoetida, turmeric powder, gram flour, green chilli, ginger, red chilli powder, mango powder, kasuri methi, garam masala and salt and mix well. Mash the cooked moong dal and add it to the pan and mix well. Cook the mixture for 5-7 minutes, until it thickens. Let the filling cool.
To make Kachori, make small balls of the dough. Roll out each ball and make a thin puri. Place 1-2 tbsp of filling in the center of each puri. Close the edges well and seal them.
Heat oil in a pan and fry the kachori until it turns golden brown. After frying, serve Moong Dal Kachori hot with potato curry or curd.
You can add your favorite spices to the stuffing. If you want to make the kachori more crispy, you can also add some semolina to the flour. You can also use peanut oil or sunflower oil to fry kachori. Leftover shortbread can be stored in an airtight container for 2-3 days.
FIRST PUBLISHED: October 14, 2024, 16:39 IST
