Moong Dal ni Kachori brings together the wholesome goodness of whole wheat flour and rich in protein yellow lentils in a traditional Indian street food favorite. I make this version often at home. The combination of warming spices and tangy dried mango powder creates an irresistible flavor profile that pairs perfectly with hot chai.
This recipe creates 12 medium-sized kachoris that are both filling and nutritious. The whole wheat dough provides a healthier alternative to all-purpose flour versions, while the moong dal filling offers protein and fiber. I always make extra filling to use in sandwiches or as a spread.
Why you will love this recipe
The recipe breaks down complex steps into manageable tasks. The dough comes together quickly, and you can prepare the filling while it rests. These kachoris stay crispy for hours and reheat well. The blend of spices creates layers of flavor without overwhelming heat, making them suitable for most palates.
Moong Dal ni Kachori
Cooking Tips
Maintain low to medium heat while frying to make sure the kachoris cook evenly throughout. Test the oil temperature by dropping a small piece of dough – it should rise slowly. Keep the dough covered while working to prevent drying. The filling should be dry but not powdery.
Serving and Storing Suggestions
Serves 6 (2 kachoris per serving). Prep time: 3 hours including soaking. Cooking time: 45 minutes. Store in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven at 350°F for 5 minutes to restore crispiness.
Similar Recipes
- Potato Kachori
- Onion Samosa
- Dal Pakora
Nutrient Benefits
Moong dal provides plant-based protein and essential minerals like iron and potassium. Whole wheat flour adds fiber and B vitamins. The spices offer anti-inflammatory properties, while asafoetida aids digestion. This snack provides sustained energy without empty calories.
Moong Dal ni Kachori
Ingredients
For the Dough:
- 220 gms Whole Wheat Flour
- 25 gms Melted Ghee
- Salt to taste
For the Stuffing:
- 150 gms Split Yellow Gram (soaked for 2 hours)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Carom Seeds
- 1 tsp Fennel Seeds
- 1/2 tsp Asafoetida
- 1/2 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Chilli-Ginger Paste
- 2 tsp Sugar
- 1 tbsp Dried Mango Powder
- Salt to taste
- 1 tsp Rock Salt
- Oil for frying
Instructions
For the dough:
- Combine the flour, salt and ghee. Add enough water to knead a soft smooth dough.
- Divide into 12 equal portions and keep aside.
For the filling
- Heat oil. Add cumin seeds, carom seeds, fennel seeds and asafoetida and fry till the seeds crackle.
- Add the moong dal and a little water, cover and cook for 10 minutes.
- Add the turmeric powder, green chilli-ginger paste, fennel powder, sugar and salt and mix well. Cook for 2 minutes.
- Flatten each portion of the dough between the palms.
- Place a little filling on it. Raise the sides and cover the filling.
- Give the kachoris a round shape by rolling a little between your palms.
- Deep fry the kachoris in oil till golden brown in colour.
- Serve hot with tomato sauce or tamarind chutney as a snack.
Note: The kachoris must be fried on a slow flame.
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes, prepare the dough up to 8 hours in advance. Keep it wrapped in plastic and refrigerated. Bring to room temperature before using.
Why did my kachoris break while frying?
The dough might be too dry or the filling too wet. Make sure proper sealing and maintain consistent oil temperature.
Can I bake these instead of frying?
While possible, baking will not achieve the same crispy texture. If baking, brush with oil and cook at 375°F for 20-25 minutes.
