How to make Moongdal Kachori - Deep fried moongdal and masala stuffed crisp puris.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless green gram, Whole wheat flour
Cuisine : Indian
Course : Snacks and Starters
Moongdal Kachori Recipe Card
Whole wheat flour kachoris stuffed with moong dal mixed with delicious spices and deep-fried till crisp and golden brown. A plate of these piping hot kachoris along with some spicy green chutney is one of the best snacks you can eat on any given day. You can also try a baked version of these and make it much healthier.
For more recipes related to Moongdal Kachori checkout Moong Dal Vade, Peethiwali Baked Kachori, Moong and Chana Crostini, Moong Bean Dumpling . You can also find more Snacks and Starters recipes like Fried Tomatoes, Sesame Tofu , Bread upma , Watermelon And Cheese Skewers.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Moongdal Kachori Recipe
Split skinless green gram soaked 1/2 cup
Whole wheat flour 1 1/2 cups
Salt to taste
Oil 6 tablespoons
Asafoetida a pinch
Ginger finely chopped 1 inch
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.
