Kachori is a deep-fried and crispy Indian snack that is popular across India. It is available with different stuffings and here are different ways of serving it. Few popular version of the Kachori includes the recipe of Moong Dal Kachori, the recipe of Pyaaz Kachori, Matar Kachori, Mawa Kachori, and Plain kachori. One famous chat made with kachori is Raj Kachori.
I am sure many of you have always wanted to try the recipe of moong dal kachori at home. And the fact that the recipe involves a lot of steps might have held you back from trying it. But, don't worry today I am going to share my no-fail recipe of dal kachori with you all. This is a fuss-free recipe and needs no prior preparation. All you need to assemble a few easily available ingredients and 30 minutes of cooking time. That’s the beauty of this recipe which I learned from my Mom.
Generally, dal kachori recipe calls for soaking of dal overnight followed by grinding it and then cooking it with all the spices. I always felt this is a lengthy task and in time of emergency you cannot follow this method. For example, it’s raining and your family demands Garma garm kachori, but you can’t serve it or you have guests at home and you want to serve kachori but you can’t because of the preparations involved. Don’t worry, with the method I am going to share today, you can make kachori whenever you want.
More About Moong Dal Kachori
Moong Dal Kachori is a famous Rajasthan recipe. Just like Rajasthani gatte ki sabji and besan ka chila, the Moong dal kachori is also famous across the globe. This delicacy can be made and stored in airtight containers and they remain good for at least 3-4 days. Hence people prefer making kachoris and carrying them while traveling. Moong Dal kachoris taste best with aloo ki sabzi, coriander chutney, or Sweet Tamarind Dates Chutney. Any way you serve it, the moong dal kachoris taste great.
Moong Dal Kachori
Ingredients
- 150 gms All Purpose Flour
- 4 tbsp Ghee(Clarified Butter)
- 1 tsp Salt
- 50 ml Cold Water
- 500 ml Oil For Frying
- For Filling
- 100 gms Moong Dal Namkeen
- 1 tsp Coriander seeds (roasted)
- 1 tsp Sugar
- 1 tsp Fennel seeds (roasted)
- 1 tsp Red chilli powder
- 1 tsp Amchur powder (dry mango powder)
- 1/2 tbsp Oil
- 1/2 tsp Hing (asafoetida)
- 1/4 tsp Turmeric Powder
Instructions
- Lets , Begin by making the dough.
- In a large bowl, Take come flour and salt. Add ghee to it.
- Ghee is added to enhance the flavour. However refined oil can also be used Instead. Quantity remains the same.
- Mix the fat content with the flour using your Finger Tip to create a breadcrumb-like texture.
- This step is important as it helps in making khasta/flaky kachori.
- Slowly add Ice-Cold water and knead the dough.
- The dough should be smooth and semi-soft. Adust the water accordingly.
- Keep the dough covered with a damp muslin cloth. Dough should rest for 20-30mins.
- Lets prepare the stuffing now.
- Take moong dal namkeen in a blender jar.
- Add in all the spices mentioned above to the moong dal and blend it to a coarse powder.
- Place little stuffing at the centre and seal the edges of the dough towards the centre.This process is similar to how you stuff your paratha or momos.
- Now, without applying too much pressure gently roll the dough into a circular disc of medium thickness.
- Roll all the kachoris in a similar fashion and keep it covered with a damp cloth.
- In a large pan, heat oil for frying. Keep the temperature on a low to medium.
- To check if the oil is ready, add a small piece of dough. If it comes up gently it means the oil is ready for frying.
- Gently start adding the kachori into the oil.
- Initially, the kachori will settle at the base. After sometime they puff up they come up to the surface of the oil.
- Cook the kachori on medium flame.
- When they turn golden brown on one side, flip the kachoris and cook them on the other side as well.
- Make sure, that you do not add too many kachoris at a time. It will bw difficult to flip them.
- In a similar way, fry all the kachoris till they turn golden brown on both sides.
- Drain them on a kitchen towel to remove the excess oil.
- Hot kachoris are ready to be served with green coriander chutney or aloo ki sabzi.
- These kachoris stay good for 4-5 days at room temperature.
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