Moong Dal ki Kachori is a delicious, spicy fried puffed pastry and is very famous in North India, especially in Rajasthan, Uttar Pradesh and Delhi.
Kachoris are filled with variety of fillings such as tuvar, Pigeon peas, matar, potatoes or dal. It can also be filled with some sweet stuff.
This kachori goes reallly well with dubki wale aloo ki sabzi or matar sabzi. So stay in touch I will come up with dubki wale aloo ki sabzi and matar ki sabzi very soon..
Ingredients For kachori filling (Fill 16 to 17 Kachori)
- Moong Dal – 1 cup
- Oil – 1 Tbsp oil
- Curry leaves – 1 Tbsp (finely chopped)
- Ginger paste – 2 tsp
- Green chilli – 1 tsp (finely chopped or crushed)
- Asafotida – One pinch
- Turmeric powder – ¼ tsp
- Red chilli powder – ½ tsp (or as per the taste)
- Dhaniya powder – 1 ½ tsp
- Garam masala powder – ½ tsp
- Saunf powder – 1 tsp (roast the saunf and make a powder or crushed)
- Jeera powder – 1 tsp
- Besan – 2 Tbsp
- Salt – as per the taste
- Water – 3-4 Tbsp (or as per required)
- Amchoor powder or lemon juice – 1 Tbsp
For kachori dough :
- Maida – 1 cup
- Wheat flour – 1 cup
- Oil or Ghee – ¼ cup
- Salt – ½ tsp
- Water – to knead
- Oil to deep fry the kachori
How to make the Filling :
- Soak yellow moong dal for about 4-5 hours and drain.
- In a pan, dry roast the drained moong dal for about 15-20 minutes on medium heat until it changes the color from pale yellow to a dark yellow.
- Let it cool down.
- Then coarsely grind it and keep it aside.
- Now heat oil in the same pan add curry leaves, Bengal gram flour and stir for 30 seconds until roasted.
- Add ginger, green chilies, asafoetida, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder and fennel seeds powder, mix well.
- Add roasted grinded yellow moong dal and salt to it.
- Stir this mixture in between for about 2 minutes.
- Add water and stir mixture again in between for about 3-5 minutes until almost dry.
- Add the lemon juice or amchur as per your taste and mix well.
- Taste and adjust the salt and spices as per your taste.
- Switch of the gas and keep it aside and let the mixture cool down.
How to Make Kachori Dough :-
- In a midium bowl add maida, wheat flour, salt and oil.
- Mix and rub the flour with oil with your palm for about 30 seconds until you start seeing the flour binding together in your hand.
- Then add half the amount of water and mix to form a semi-firm and smooth dough (Do not add all the water at once)
- Kachori dough should NOT be as soft as chapati dough.
- Cover the dough with cloth and keep it aside for 15-20 minutes.
Method to make Khasta Kachori:–
- Just to make it easy, you can divide the dough into 16 balls and the filing into 16 portion.
- Make equal size of small-small balls from the dough.(Ensure that the proportion of dough you take should be correct to make the right size of kachori).
- Using the palm and your fingers press and spread the dough into a small round shaped puri and fill one portion of the mixture and then close and seal it by gently pressing the edges together.(Ensure that it doesn,t tear in between)
- Roll out the ball to about 3 inch diameter taking care that the filling does not ooze out or tears the dough.
- Prepare all the kachori in the same way.
- Remember to keep them covered under a cloth so that it doesn’t get dry skin from outside otherwise they will tear when you pick up and put in pan for frying, and the oil will get inside the kachori through the holes.
- Once that filling process is completed.
- Heat oil in a pan on a medium heat (ensure that the quantity of oil that you add in a pan should be more then enough to deep fry the kachori)
- When the oil is hot, gently add the flattened kachori.
- Let it fry on one side, then flip. It will puff up by itself. (and if it doesn’t then you can slightly press it with skimmer from top of it )
- Seeing how much space you have in the pan, you can add more flattened kachori at a time, and keep turning them over so they are evenly fried until light brown in color.(You can increase or decrease the flame in between so that your kachori should not get burnt)
- Transfer the fried moong dal kachori onto a paper towel to drain excess oil.
- When completely cool, place them in a dry container.
- Serve hot with dubki wale aloo ki sabzi which is very famous in Mathura.
- You can also have this along with instant dry matar ki sabzi, dates tamarind chutney, tamarind chutney or coriander and mint chutney.
- If you require you can make a paste of cornstarch by adding ½ tsp of cornstarch and 1 tbsp of water for binding.
- Frying kachori on low to medium-low heat is necessary if you want them to stay crisp until the next few day.
- You can store this mixture in the fridge for one or two days it will stay fresh.
- You can also use half wheat flour and half refined flour for making kachori or can only use only wheat flour or refined flour.