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# Moong Dal Kachori Recipe
| | |
| ---------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 50 min |
| **Resting Time** | 2 hr |
| **Total time** | 3 hr |
| **Serves** | 7 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 286 kcal |
| Carbohydrates | 47 g |
| Protein | 10 g |
| Fat | 7 g |
| Saturated fat | 4 g |
| Cholesterol | 14 mg |
| Sodium | 389 mg |
| Potassium | 105 mg |
| Fiber | 3 g |
| Sugar | 1 g |
| Vitamin A | 210 IU |
| Vitamin C | 1 mg |
| Calcium | 21 mg |
| Iron | 3 mg |
## Ingredients
### for stuffing:
* ½ cup moong dal
* water *(for soaking)*
* 1 tsp ghee / clarified butter
* 1 tsp fennel *(crushed)*
* 1 tsp cumin
* pinch hing
* ¼ tsp turmeric
* 1 tsp chilli
* 1 coriander powder
* 1 tsp garam masala
* 1 tsp aamchur
* ¼ ginger powder
* ½ tsp salt
* ¼ cup besan
### for kachori:
* 2½ cup maida
* ½ tsp salt
* 3 tbsp ghee / clarified butter *(hot)*
* water *(for kneading)*
## Instructions
### how to make moong dal stuffing for kachori:
1. firstly, in a bowl soak ½ cup moong dal for 2 hours.
2. drain off the water and transfer to a mixi jar.
3. pulse and grind to a coarse paste. keep aside.
4. in a pan heat 1 tsp ghee. add 1 tsp fennel, 1 tsp cumin, pinch hing.
5. saute on low flame until the spices turn aromatic.
6. further add ¼ tsp turmeric, 1 tsp chilli, 1 coriander powder, 1 tsp garam masala, 1 tsp aamchur, ¼ ginger powder and ½ tsp salt.
7. saute until the spices turn aromatic.
8. now add ¼ cup besan and roast on low flame until the besan turns aromatic.
9. add in coarsely ground moong dal.
10. mix and cook for 5 minutes or until the moong dal is well combined.
11. moong dal stuffing is ready. keep aside to cool completely.
### how to make khasta kachori:
1. firstly, in a large bowl take 2½ cup maida, ½ tsp salt and mix well.
2. pour in 3 tbsp hot ghee and mix well.
3. crumble and mix making sure the flour is moist.
4. now add water and start to knead the dough.
5. add water as required and knead to a smooth and soft dough.
6. grease the dough with oil, cover and rest for 30 minutes.
7. after 30 minutes, knead the dough slightly.
8. pinch a small ball sized dough and tuck well.
9. grease with oil and roll gently.
10. place a small ball sized prepared moong dal stuffing.
11. start to pleat and seal tight. pinch off excess dough.
12. now roll gently, having a uniform thickness.
13. drop in hot oil, keeping the flame on low.
14. do not touch until the kachori start to float by itself. takes approximately 3 minutes.
15. carefully flip over and fry both sides on low flame.
16. fry until the kachori turns golden brown and crisp.
17. drain off the kachori over kitchen paper making sure to remove excess oil.
18. finally, enjoy moong dal kachori with imli chutney.
## How to make moong dal stuffing for kachori
firstly, in a bowl soak ½ cup moong dal for 2 hours.
drain off the water and transfer to a mixi jar.
pulse and grind to a coarse paste. keep aside.
in a pan heat 1 tsp ghee. add 1 tsp fennel, 1 tsp cumin, pinch hing.
saute on low flame until the spices turn aromatic.
further add ¼ tsp turmeric, 1 tsp chilli, 1 coriander powder, 1 tsp garam masala, 1 tsp aamchur, ¼ ginger powder and ½ tsp salt.
saute until the spices turn aromatic.
now add ¼ cup besan and roast on low flame until the besan turns aromatic.
add in coarsely ground moong dal.
mix and cook for 5 minutes or until the moong dal is well combined.
moong dal stuffing is ready. keep aside to cool completely.
## How to make khasta kachori
firstly, in a large bowl take 2½ cup maida, ½ tsp salt and mix well.
pour in 3 tbsp hot ghee and mix well.
crumble and mix making sure the flour is moist.
now add water and start to knead the dough.
add water as required and knead to a smooth and soft dough.
grease the dough with oil, cover and rest for 30 minutes.
after 30 minutes, knead the dough slightly.
pinch a small ball sized dough and tuck well.
grease with oil and roll gently.
place a small ball sized prepared moong dal stuffing.
start to pleat and seal tight. pinch off excess dough.
now roll gently, having a uniform thickness.
drop in hot oil, keeping the flame on low.
do not touch until the kachori start to float by itself. takes approximately 3 minutes.
carefully flip over and fry both sides on low flame.
fry until the kachori turns golden brown and crisp.
drain off the kachori over kitchen paper making sure to remove excess oil.
finally, enjoy **moong dal kachori** with imli chutney.
## Video
## Notes
* firstly, make sure to roast the besan really well, else the flavour of besan will not taste good.
* also, you can adjust the amount of spices to your choice.
* additionally, make sure to fry on a really low flame to cook uniformly.
* finally, **moong dal kachori recipe** taste stays good for a week when stored in an airtight container.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/moong-dal-ki-kachori-recipe/](https://hebbarskitchen.com/moong-dal-ki-kachori-recipe/)
