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Moong Dal Kachori

Moong Dal Kachori

Name: Moong Dal Kachori
Total time: 1 min 3 s
Yield: 5
Ingredients: 250 g Atta; 1 teaspoon Salt; 3 tablespoons Refined Oil; 100 g Yellow Moong Dal; 20 g Urad Dal Whole White Gota; 1 teaspoon Coriander Seeds; 0.5 teaspoons Fennel Seeds; 1 teaspoon Cumin; 0.5 teaspoons Garam Masala; 1 teaspoon Red Chilli Powder; 1 teaspoon Turmeric Powder; 1.5 teaspoons Coriander Powder; 1 teaspoon Asafoetida/hing; 0.5 teaspoons Baking Powder; 4 pieces Green Chillies; 12 g Coriander Leaves; 150 ml Water

Time45 Min

DifficultyIntermediate

Serves5

Moong Dal Kachori is a spicy Indian snack originating from north Indian states. Also known as khasta kachori, it is a thick and crispy puri stuffed with a spicy mixture of grounded dals sautéed with spices. It is popular street food and chaat dish in Delhi, Uttar Pradesh and Rajasthan. Dal kachori is said to be the popular Indian snack before samosas were incepted. Moong Dal Kachori can be made i ... n other variants. You can substitute the dal mixture with onion, mava or matar mixture to make onion kachori, mava kachori or matar kachori. Add coconut and tamarind to the sautéed dal mixture for a southern flavour. Easy to store, these kachoris can be made and eaten for a few days. Just remember to keep in an air-tight container. These dal kachoris are variants of the traditional dal kachoris. Instead of deep-fry, they are baked, for lower Moong Dal Kachori Calories. Filled with dals and other spices, they have a good amount of protein and carbs. Keep it in your kid's school lunch box or your office lunch box for mid-morning snacks. Moong Dal Kachori is perfect as an any-time snack served with tea or without tea. You can also serve it with spicy aloo curry at lunchtime. Serve Moong Dal Kachori Restaurant style as filling snacks at your house-parties or guests with tamarind chutney and green chutney. For an authentic north Indian chaat dish, add whisked curd with tamarind and green chutney with boiled potato and onion pieces.

Ingredients

Dry Grocery

Atta

250 g

Salt

1 teaspoon

Refined Oil

3 tablespoons

Yellow Moong Dal

100 g

Urad Dal Whole White Gota

20 g

Coriander Seeds

1 teaspoon

Fennel Seeds

0.5 teaspoons

Cumin

1 teaspoon

Garam Masala

0.5 teaspoons

Red Chilli Powder

1 teaspoon

Turmeric Powder

1 teaspoon

Coriander Powder

1.5 teaspoons

Asafoetida/hing

1 teaspoon

Baking Powder

0.5 teaspoons

Other

Green Chillies

4 pieces

Coriander Leaves

12 g

Water

150 ml

Directions

Wash and soak the dal together for at least 30 minutes. Drain it and keep it aside.

Take a mixing bowl. Add flour to it along with oil and salt. Crumble it well to allow the flour and oil to combine.

Add baking powder. Then gradually add water and knead into a firm dough. Set aside.

In a pan heat 3/4th tablespoon of oil. Add cumin seeds , fennel seeds and crushed coriander seeds, allow it to crackle.

Lower the flame and add all powdered spices. Saute it for a few minutes. Add a little water to avoid masalas from burning.

Add soaked lentil to it and mix it well (add water as needed at this stage). Cook till dal mashes and everything binds together. Add chopped green chili and chopped coriander leaves. Take out the mixture and allow it to cool.

Divide the dough into small equal balls. Create an impression with the thumb and lightly flatten out to make a small well. Stuff it with an appropriate amount of cooked lentil mixture and seal the ball by rolling it gently. Flatten out between the palms to form a circle. There should be no cracks as this might open up when baking.

Put the stuffed kachori on a greased baking tray. Lightly grease with oil. Bake it in a preheated oven at 180 degrees C for 15-20 minutes.

Half way through the process, open the oven and flip the kachori. Apply little oil to make it crispy. Bake till it turns into a golden color and is crispy and cooked through. Serve it with green chutney.

Tips to make Moong Dal Kachori:

You can make Moong Dal Kachori at Home easily. Few tips on How to make Moong Dal Kachori: Wash the dals 2-3 times to remove any impurities or dirt. Remember to soak the dals in ample water to make them easy to cook. Add just a bit of salt to the flour when kneading it. The filling mixture will have salt, so less salt in flour will balance the taste. Add less water to make the kachori dough hard for a crispy and flaky kachori. Ensure the dough balls are a bit thick for the kachori. Thin kachoris will have the filling bursting out and will be hard. Learn the recipe from the Moong Dal Kachori Video and make this delicious snack at home.

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We hope you had fun making it! Enjoy the meal.

Moong Dal Kachori

Moong dal kachori is a dish native to Rajasthan and is consumed either for breakfast or as a quick evening snack. A kachori is puffed up in structure and hollow with filling on the inside with a flaky outer. And a moong dal kachori can be converted into a chaat food and also served as a side dish with any meal. This famous North Indian snack is also a widespread street food loved by most people. The filling is delicious, and the kachori is generally deep-fried on a slow flame until it becomes crisper. Patience is the key while making a moong dal kachori as it requires more time for slowly frying it and achieving the desired texture.

Nutritional Value of Moong Dal Kachori

Ingredients Required for Moong Dal Kachori

The elements that are used to make a moong dal kachori are: 2 cups of all-purpose flour ¼ cup of melted Salt to taste Oil for deep frying For the filling ½ cup of moong dal 3 tablespoons of vegetable oil 1 teaspoon of cumin seeds ¼ teaspoon of asafoetida 1 teaspoon of ginger-green chilli paste 1 teaspoon of chilli powder 1 teaspoon of garam masala 1 tablespoon of dried mango powder 2 tablespoons of besan Salt to taste

Moong Dal Kachori Recipe

Prepare the Dough Take the all-purpose flour with add water with the melted ghee and salt. Knead the ingredients in a deep bowl into a semi-soft dough with enough water. Cover the dough with a wet cloth preferably and leave it aside for 15 minutes for future use. Moong Dal filling Grind the moong dal into a coarse mixture with water in a blender. Leave it aside. Heat oil. Add cumin seeds. Please wait for the seeds to crackle and then drop the asafoetida and the yellow moong dal mixture into it. Cook on a medium flame for some time. Then drop the ginger-green chilli paste, garam masala, chilli powder, dry mango powder, salt and besan into the above contents. Saute for 4 to 5 minutes till the moong dal turns brown and keep stirring continuously. Allow the contents to cool for some time. Making Moong Dal Kachori After it cools, divide the dough into small portions. Roll them into and make flat circles with dough. Take care that it is done evenly and spread into perfect circles. Place the moong dal filling into the centre and bring all the sides together by sealing it tightly. Remove any excess dough and roll the filled portion again. Make sure the filling does not spill out. Now press the centre of the kachori with the thumb slightly. Repeat the steps to make more kachoris. Heat oil in a deep non-stick Kadai and deep fry all the moong dal kachoris on a medium flame for at least 4 minutes. Then shift the flame to slow and deep fry for 5 more minutes, so they turn crispy. Now drain the moong dal kachoris on absorbent paper. Repeat the step with all the kachoris and serve moong ki dal ki kachori hot immediately with green chutney and tamarind chutney. This is one of the best moong dal kachori recipes.

Health Benefits of Moong Dal Kachori

The various health benefits of moong dal kachori are: Dal kachori is rich in iron and potassium and therefore helps in promoting better heart health. The magnesium and Vitamin B present in the moong dal ki kachori recipe regulates the heart and prevents all types of cardiovascular diseases. The moong dal kachori improves blood circulation throughout the body and regulates glucose levels too. Regular consumption of moong dal ki kachori helps in keeping the diabetic condition in check. Moong dal kachori has abundant fibre and the soluble fibre called pectin. This regulates bowel movement and aids the overall digestion of the body. Dal kachori is easier to digest better than the other lentils and does not cause bloating. Moong dal kachori improves the gut's immune system. Dal kachori recipe also lowers the risk of intestinal diseases such as colon cancer. Moong dal kachori promotes weight loss as it has a higher content of fibre and protein, enabling an individual to feel full. This suppresses the hunger as it suppresses the fullness hormone. Therefore, this reduces the calorie intake without making the person hungry. Moong dal kachori has abundant antioxidants like phenolic acid, caffeic acid, cinnamic acid, and flavonoids. This has the capacity to move the free radicals without interacting with the cells. Moong dal ki kachori combats all the oxidative damage to the cells. It curbs the risk of all multiple diseases and keeps the body healthy at all times. The folate present in the moong dal ki kachori helps maintain good health during pregnancy as this compound is essential for the fetus's growth and development. Therefore, pregnant women are advised to add this dish to their diet on a daily basis to make sure that they get the required amounts of folic acid during pregnancy. Moong dal ki kachori recipe has high amounts of iron and fibre and a good protein source. Therefore, dal kachori recipes are essential for providing good health to the human system. Moong dal is very healthy, and therefore one should necessarily include moong dal in his/her daily diet. If not moong dal kachori, one can consist of various other moong dal recipes like moong dal cheela, moong dal vada, moong dal palak, moong dal khichdi, and moong dal halwa. Thus, by doing this, one does not get bored of consuming the same dish every day and include the moong dal ingredient in their daily diet through some form or the other.