Leave pakoras and make spicy moong dal kachori this monsoon, know this easy recipe

Recipe: As soon as monsoon arrives and rain starts, the process of making dishes starts in people’s kitchens. On rainy days, the smell of pakoras and kachoris starts coming from the houses. Are you also fond of eating kachoris? If yes, then today we will tell you about not only tasty but also healthy recipe of kachoris. You can enjoy these kachoris with tea in the evening. Let us know how you can make kachoris from moong dal. Moong dal kachori recipe is tasty to eat, after eating which you will not be able to forget its taste.

Ingredients to make:

Flour: 2 cups refined flour

1/2 teaspoon salt

1/2 tsp carom seeds

1/4 cup ghee

For the stuffing

1/2 cup moong dal, washed and soaked for 30 minutes

3 tbsp oil

1/2 tsp cumin seeds

1 teaspoon fennel seeds

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 chili powder

1/2 tsp dried mango powder

1 tsp Kasuri Methi

1/4 tsp garam masala

1/2 teaspoon salt

1/8 tsp baking soda

For frying: oil

Method of making:

To make the dough, mix all purpose flour, salt and carom seeds in a large bowl. Add ghee and mix well. Add water little by little and make 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 till 3 whistles. Drain the water and let the dal cool. Heat oil in a pan and add cumin seeds, fennel seeds and let them crackle. Add coriander powder, asafoetida, turmeric powder, gram flour, green chillies, ginger, red chilli powder, dried 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, till it thickens. Let the stuffing cool down.

To make kachori, make small balls of dough. Roll each ball and make a thin puri. Place 1-2 tablespoons of stuffing in the middle of each puri. Seal the edges properly.
Heat oil in a pan and fry the kachori till it turns golden brown. After frying, serve the moong dal kachori hot with potato curry or curd.

You can also add your favorite spices to the stuffing. If you want to make the kachori more crispy, you can also add some semolina to the dough. You can also use peanut oil or sunflower oil to fry the kachori. The remaining kachori can be stored in an airtight container for 2-3 days.

Tags: Food, Lifestyle