A crispy and mouth watering deep fried moong dal kachoris filled with super delicious stuffing and served best with mint and tamarind chutney.
I know moong dal kachoris are deep fried and don’t go in a healthy food category but it sure has a good amount of split moong dal which makes it at least rich in protein. And of course we can have deeply fried goodies once in a while after all, we also need to satisfy that chatpat craving too.
Unlike my family favorite Khasta kachori, which is stuffed with urad dal paste cooked until thick, these kachori have cooked moong dal filling and just minimal spices. If you happen to have a spicy tongue don’t be afraid to adjust the spices as per your tastes.
Frankly speaking almost two years back we were eating a good amount of spicy food but ever since my lo started eating regular meals the spices went from minimal to almost none. Nowadays I am adding only one green chilli broken in half in the whole pot of curry. Even we are becoming habitual of that amount and if we were to eat spicy food at some dinner party or eating out we would definitely get stomach troubles.
Blogging Marathon#80 Week 2/Day 6
Theme– Protein Rich Dishes
Dish– Moong Dal Kachori
Protein Source– Moong dal, Wheat flour
Recipe Source– Tarla Dalal
Moong Dal Kachori
Ingredients
For dough
- 1 cup wheat flour
- 1 cup all purpose flour
- 1/4 cup ghee/clarified butter, use olive oil for vegan option
- 1/2 teaspoon salt
- 1/2 cup water
For filling
- 1 cup split yellow moong dal
- 1 teaspoon ginger, grated
- 1 green chilli, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon amchoor
- 1/4 teaspoon red chilli powder
- salt to taste
- oil for deep frying
Instructions
For Dough
- Take all the ingredients for the dough in a bowl.
- Knead a smooth dough using a little amount of water at a time. Cover it with a muslin cloth and set aside for 1 hour.
For filling
- Wash and soak moong dal in 2 cup water for 2 hours.
- Heat 1 tbsp oil in a pan, add asafetida, cumin, and fennel seeds. Stir for a minute.
- Add grated ginger, chopped chillies and all spices and salt and mix well.
- Now add the drained dal and stir continuously to avoid burning. Add 1 cup of water and let it cook on simmer for 15 minutes or until it starts thickening.
- Remove from heat, cool the stuffing and make small sized balls from it.
Making Kachoris
- Make 10 -12 small balls from the dough. Take on ball spread it a little on your palm.
- Fill a ball of dal stuffing inside it. Cover from all edges and roll it again to the desired size. Likewise, fill all Kachoris.
- Heat oil in a skillet/wok, transfer the Kachoris in it (few at a time) and fry on low to medium heat from both sides till golden in colour. Drain on paper towel.
- Serve hot with spicy mint chutney and sweet tamarind chutney.
Notes
Enjoy!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
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Best Regards,
Sapana Behl
Have taste kachori with Aloo never tasted with Moong dal.. As u have mentioned though it is deep fried we can be happy it is protein rich!!Lovely Share..
Hmmmm these look yummy!
I have just tried matar kachori. This moong dal one sounds so interesting. Great share.
Made kachoris really long back. The pics are tempting me to make a few.The pics look very inviting Sapana.
The kachoris look fabulous Sapana. Their golden brown colour is so inviting. Yum
The change In cooking style to accommodate the younger ones and to avoid multiple cooking is Something all mothers do I guess. It’s only now that I have gone back to the old way of cooking with spices. My son doesn’t like it but I make plain dal for him. Coming to the kachoris, they look delicious!
These kachoris look so inviting Sapana. Even we reduced our spice levels when my daughter started eating the daily food, but as she is grown now and her spice tolerance has also increased, we are back to spicy food. I would really love to make a spicy version of this kachori..
Love the kachoris. Coming to think it been ages since I made kachoris then it was always khasta kachori I made. These look yum. The filling is yummy.
Great idea of kachoris with moong dal.
Reminds of Delhi street food , Khattar Kachori has been one of the favourite of our family , almost every time I visit Delhi I must get some packed . Homemade version is always best and yours looks perfectly made .
My father in law always used to say ‘if a moong dal kachori is not spicy then its not a kachori’. Its ages since I’ve made moong dal kachoris at home.
How irresistible and crispy those kachoris looks, its been a while i prepared kachories and you are tempting me rite now to make some.
Looks so sinful Sapana…i love kachori and this stuffing is so delicious.
am inviting myself over :-)) thats a tempting plate of food !
I have eaten the urad dhal kachori,never had the moong dhal ones.Sounds interesting.
I have never tasted moong dal ki kachori. Sound interesting