Moong Dal Kachori

For Kachori dough

In a mixing bowl, add flour, salt, and ghee. mix well. Add water gradually and knead a smooth dough.

Cover and rest the dough for 20-25 minutes.

For Moong Dal Stuffing

Soaked moong dal in enough water for at least 2 to 3 hrs. 

Take soaked Moong Dal and drain the water and grind it into a slightly coarse mixture.

Now in a mixing bowl, add turmeric powder, red chilli powder, garam masala, coriander powder, crushed black pepper, salt, black salt and kasuri methi. Mix well.

Heat oil in a pan, and add crushed coriander seeds, fennel seeds and cumin seeds. Roast for a minute.

Then add gram flour and roast it till aromatic.

Now add the prepared dry masala mix and then mix well.

Add slightly crushed moong dal, hing, dry Mango powder and powdered sugar. Mix well.

After stuffing is cooked well, turn off the flame and transfer the filling to a bowl.

Once stuffing has cooled down, make an equal lemon sized ball from the stuffing and keep it aside.

Assembling the Kachori

Knead the dough once again and divide it into equal parts.

Roll into a small disc. Place the stuffing ball and bring the edges together to seal.

Remove all the extra dough from the top and flatten the kachori with your palm.

Prepare all kachoris in the same way.

Frying the Kachori

Heat oil. Add a bit of dough to check if it rises.

Keep the flame low and start adding the kachoris to fry.

Fry the kachoris on a slow flame stirring often for an even golden color.

After Kachori turns golden and crispy, transfer them to a plate and fry the next batch.

Now Moong Dal Kachori is completely ready, and you can enjoy them with green chutney or tamarind chutney.

Cook down the Kachoris completely and store in an airtight container