14 October, 2016
Moong Dal Kachori / Green Gram lentin Kachori
Preparation time – 20 mins
Cooking time – 30 mins
How many – 20 – 22 kachories
Measurement cup used 1 cup = 240 ml
For making stuffing
Moong dal / Gren gram dal / payatham Paruppu – 1 cup
Ginger – garlic (paste or crushed) – 1 tbsp
Whole coriander seeds / dhaniya – 1 tbsp
Fennel seeds / sombu / saunf – ½ tbsp
Red chili powder – 1 tsp
Amchur / dry mango powder – 1 tsp
Chaat masala – ½ tsp
Cumin seeds / jeera – 1 tsp
Hing / asafetida – ½ tsp
Dry ginger powder – ½ tsp
Besan or gram flour / Roasted gram flour – 1 tbsp (if using besan flour dry roast it until fragrant and light pink)
Ghee – 1 tsp
Salt – as per tatse
For making dough
Whole wheat flour – 2 cup
Maida – ½ cup
Suji /rava / semolina – 1tbsp
Ghee – 1 tbsp
For making dough
In a vessel take wheat flour, maida, rava, ghee/oil and salt.
Mix them well.
Add water and make medium tight dough.
Cover with any plate or a damp cloth and keep aside for 20 mins.
After 20 mins again fold dough with hands and make dough little soft, if needed apply some oil on your hands. Keep aside. (do not add water)
For making stuffing
Take the green moong dal in big vessel. Rinse it 3-4 times with water then soak it in enough water for 2 hours.
After 2 hours drain the soaked moong dal then transfer it to the kadai. Add some salt and pour 1 cup of water.
Turn on the heat, when moong dal starts to boil simmer the flame and cook for 6-7 minutes (use lid while cooking).
Meanwhile take coriander seeds, cumin seeds, fennel seeds, ginger powder, red chili powder, cumin seeds, hing, chaat masala and amchur powder in a blender then blend to the course powder. Keep it aside.
Now after 6-7 minutes turn off the heat, here moong dal should be cooked but farm, then drain out the water. (you can use this water for cooking dal, making soup and in curries).
Now take this cooked and completely drained moong dal in bowl then add roasted besan, ginger – garlic, salt, course powder (that we made) and 1 tsp ghee, mix them together with your hand. Now stuffing is ready keep it aside.
For making Kachori
Devoid dough in 22 – 23 equal sized ball.
Make them flat with fingers or with the rolling pin. Sides should be little thick than center.
Add 1 to ½ tbsp of the stuffing in the center. Cover the stuffing with remaining dough part. (see pics)
roll into 4-5 inch kachori.
Follow the same method for other kachoris.
Now heat oil at medium heat, deep fry the kachoris till they become golden and crisp over low – medium heat.
Serve kachoris with tomato- coriander chutney or green chutney.
Adding ghee/oil for moyan is very important for making crisp and flaky kachoris.
Dough should not be hard or too soft, so add water slowly.
Maintaining medium heat oil is also very important if oil is too hot kachoris will not cook from inside, if oil is less hot kachoris will become so oily.
If you are not using amchur add lemon juice.
Soak the moong dal for 2 hours
take wheat flour, maida, rava, ghee and salt
Slowly add water and knead medium soft dough, cover it with any vessel for 20 minutes and set aside
After 20 minutes again knead the dough with hands without adding water
Devoid the dough into 22 -23 equal parts and sat aside
After 2 hours take moong dal in a kadai, pour water and add salt, heat it up
When moong dal starts to boil simmer the flame and cook for 6-7 minutes (use lid while cooking)
When the moong dal gets soft but farm turn off the heat then drain the water
Take coriander seeds, fennel seeds, red chili powder, hing, dry ginger powder, cumin seeds and chaat masala in a blender
Blend to the course powder
In a mixing bowl take moong dal then add ginger garlic, course powder, roasted besan, ghee and adjust salt, mix well
Take one dough ball make it flat with rolling pin or with fingers
Add 1 to ½ tbsp fo the stuffing in the center
Cover the stuffing with remaining dough part
Roll into 4-5 inch kachori.
Follow the same method for other kachoris
Now heat oil at medium heat, deep fry the kachoris
Till they become golden and crisp over low – medium heat.
Kachories are ready
Note – If u like my recipe please share your feedback. Each of your comments are valuable for me and they encourage me to cook a lot. Thank you so much.
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