How to make Moongdal Kachori Recipe - Spicy kachoris made out of moong dal

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram skinless (dhuli moong dal) (मूंगदाल धुली), Whole wheat flour (atta) (आटा)

Cuisine : Indian

Course : Snack

Moongdal Kachori

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Moongdal Kachori checkout Kanji Bada , Dal Puri , Mangodi Palak Wade , Baked Moong Sprout Wadas . You can also find more Snack recipes like Cheesy Corny Spinach Balls, Jain Ragda Pattice, Moong Fingers, Eggless Chocolate Brownies. Or try out these recipes from Indian Cuisine like Vaghareli Chaas , Carrot-Coconut Rice, Tender Coconut And Sago Kheer, Hare Pyaaz ke Pakode.

Moongdal Kachori Recipe Card

Moongdal Kachori
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Prep Time : 16-20 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Moongdal Kachori

  • Split green gram skinless (dhuli moong dal) soaked & skinless 1/2 cup

  • Whole wheat flour (atta) 1 1/2 cups

  • Salt to taste

  • Oil 6 tablespoons

  • Asafoetida a pinch

  • Ginger finely chopped 1 inch piece

  • Green chillies finely chopped 2

  • Garam masala powder 1 teaspoon

  • Red chilli powder 2 teaspoons

  • Dry mango powder (amchur) 1 teaspoon

Method

Step 1

Take whole-wheat flour in a bowl. Add salt, four tablespoons of oil and mix. Add sufficient water and knead into a medium soft dough.

Step 2

Boil the moong dal in half cup of water till just cooked and dry. Mash lightly.

Step 3

Heat two tablespoons of oil in a kadai. Add asafoetida, ginger, green chillies, moong dal, garam masala powder, red chilli powder, amchur, salt and mix. Sauté for few minutes.

Step 4

Remove from heat and transfer the mixture into a bowl and mash slightly. Divide the dough into even sized balls.

Step 5

Roll them slightly, put the stuffing and gather the edges to seal. Roll into a ball again and flatten slightly. Roll as for poories with hand or rolling pin.

Step 6

Heat sufficient oil in a kadai and fry the kachories till light golden. Drain onto an absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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