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Home » snack » Moongdal kachori (Fried moongdal pastry)

This recipe has taken the most practice from me . And yet I am no where perfect, Kachori making is skillful art lost over the high-end prices of restaurants and eaten as a finger licking good snacks on roadside stalls all over India in various ways. The Raj kachori, pyaz kachori, mava kachori you get my point right?

But this kachori is as simple and as difficult as it can be simple, because it is.

A gujrati medley of split yellow moongdal with spices and some khatas gadas as usual. And difficult because it is my badi maa’s recipe so have to live up to that..well actually strive.

Every member of my family is expert in cooking albeit one or two items. And it seems that’s the case with almost all of us.

And moong dal kachori is hers. The speed and finesse with which she works is wonderful and is a sight to behold to see the pleats being made and the kachori being rolled so thin .

Although a year-round thing this home-made fried kachori is enjoyed in monsoon and winters at my home at breakfast time loved by my bade papa most ready with his big cup of chai.

A tangy spicy mixture of roasted moong dal is a stuffing you can have on its own. Or eat it with your premade rotis or puris if kachori making is a tough job to do .

Moongdal a common dal used as a stew across India in myriad forms is used here as a dry stuffing for this amazing kachori.  Served with varieties of tangy chutneys like coriander, date tamarind or vegetable stews made with potato, pumpkin , chole etc. Kachori is a snack consumed as morning breakfast for many working class people.

Sharing the recipe I have gone a lot of trial with and excited to do many more.

Moongdal kachori (Fried moongdal pastry)

suruchi
Prep Time 20 minutes
Cook Time 20 minutes
Soaking Time 4 hours
Total Time 4 hours 40 minutes
Course Snack
Cuisine Indian
Servings 8 kachori

Ingredients
  

Stuffing

  • 1 cup Moongdal soaked for 4 hours
  • 3 tbsp Oil
  • 8 cloves Garlic chopped
  • 8 nos. Curry leaves
  • 1 tsp Cumin seeds
  • 2 tsp Fennel seeds
  • 1 pinch Asafoetida
  • 1/2 tbsp Green chillies chopped
  • 1 tbsp Coriander powder
  • 1 no. Lemon
  • 1 tsp Sugar
  • 3 tbsp Water
  • 1/4 cup Fresh coriander

Dough

  • 2 cups Refined flour
  • 3 tbsp Oil
  • to taste Salt
  • Water to make soft dough

frying

  • Oil for frying

Instructions
 

Stuffing

  • Soak 1 cup of moongdal for 3-4 hours. Drain water and coarsely grind it for a pulse.
  • In a pan heat oil, Add chopped garlic, curry leaves, crackle cumin seeds , fennel seeds , asafoetida and chopped green chilli.
  • As soon as the chillies fry add coriander powder, pulsed moongdal.
  • Sauté it for 2-3 mins on medium flame.
  • Add 2-3 tbsp of water, salt to taste and Cover and cook for next 5 mins .
  • Finish with lemon juice sugar and chopped green coriander.

Dough and filling

  • To make dough take refined flour in a big bowl add salt to taste and oil and rub it between your fingers.
  • Add water to make a soft dough and cover and keep for an hour.
  • Roll into small puris.
  • Stuff the mixture and pack it by pinching the dough around the mixture.
  • Press flat and keep ready for frying.

Frying

  • Heat sufficient oil for deep frying.
  • On a low temp. Add kachoris and let cook on one side till they rise and float and have a golden tinge About 10 mins.
  • Flip and let cook the opposite side too till you see the kachori fully cooked and puffed.
  • Remove on paper towel to drain excess oil and serve with chutney, ketchup or vegetable stew.
Keyword gujrati, kachori, moongdal, snack
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