Step-By-Step Moong Dal Kachori Recipe with Chukde Spices

Step-by-Step Instructions

Preparing the Dough:

• I have taken two cups of flour, salt, and a little bit of desi ghee.
• knead it into a soft dough.
• Cover it and let it rest for 20 to 25 minutes.

Preparing the Moong Dal Filling:

• I soaked moong dal overnight, but you can also soak it in warm water for an hour if you prefer.
• After soaking, grind it coarsely (दरदरा). Remember, do not make it into a fine paste.
• Now, let’s make the moong kachori filling. I’ve added whole coriander,hing, cumin, fennel, Kashmiri chili powder, chaat masala, kasuri methi, and garam masala.
• Now, we’ll add the moong dal paste.
• You need to cook it until it is completely dry, even if it takes about 10 to 12 minutes.
• Let it cool before using.

Shaping and Frying:

• After that, we will make round balls with the dough and flatten them.
• Finally, fry these moong kachoris. Make sure the oil temperature is very low.
• Your Moong dal kachori is ready.

Alternative Cooking Methods

Air Fryer Kachori (Healthier Option)

• Preheat the air fryer to 180°C (350°F).
• Brush kachoris lightly with oil and air fry for 15-20 minutes, flipping halfway.

Baked Kachori (Less Oil, Oven-Friendly)

• Preheat the oven to 200°C (400°F).
• Place moong dal kachoris on a baking sheet and brush with oil.
• Bake for 20-25 minutes, flipping once for even crispiness.

Serving Suggestions & Pairings

• Classic Pairing: Tamarind chutney and green coriander chutney.
• Hearty Meal: Serve with aloo sabzi for a filling breakfast.
• Street-Style Twist: Crush kachoris and top with yogurt, chutneys, and sev to make a delicious kachori chaat.