How to make Moong Dal Crispy Kachori -

Crunchy snack with spicy filling that has a good shelf life.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Ghee (घी)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Moong Dal Crispy Kachori checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Chilli Oil Wontons cutlate Mysore Bonda - SK Khazana Palak Paneer Tofu

Moong Dal Crispy Kachori

Moong Dal Crispy Kachori Recipe Card

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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.    

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Moong Dal Crispy Kachori Recipe

  • Refined Flour

  • Ghee 2 cup

  • Ghee 1/4 cup

  • Salt to taste

  • FOR FILLING

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

  • Oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Ginger-green chilli paste 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Dry mango powder (amchur) 1/2 teaspoon

  • Gram flour (besan) 2 tablespoons

  • Salt to taste

Method

Step 1

Combine all the ingredients for the covering and knead into a semi-soft dough using a little water. Divide the dough into twelve equal parts and keep covered with a damp muslin cloth. Soak moong dal for an hour. Drain. Heat three tablespoons oil in a pan. Add cumin seeds and asafoetida. When the seeds begin to change colour, add the drained moong dal and sauté for a few seconds.

Step 2

Add the ginger-green chilli paste, red chilli powder, garam masala powder, amchur powder, gram flour and salt and stir for five minutes till the masalas are cooked. Cool and divide into twelve equal portions. Shape each portion into an even sized ball and keep aside. Roll out each portion of the dough into a small diskette. Place one portion of the filling in the centre of the diskette.

Step 3

Cover the filling with the dough by slowly stretching it over the filling. Seal the ends tightly and remove any excess dough. Roll out each filled portion lightly into a small circle ensuring that the filling does not spill out. Gently press the centre of the kachori with your thumb. Repeat with the remaining dough and filling. Heat sufficient oil in a kadai. Deep-fry the kachoris in hot oil over low heat till golden brown on both sides. The kachoris should puff up like puris. Cool and store in an air-tight container.

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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.