Posts Tagged ‘Moong dal Kachori’

Moong Dal Kachori For Indian Cooking Challenge

Sunday, February 14th, 2010

Srivalli’s Cooking Challenge this month was Kachori. All I can say is Yummy Choice. I have had kachoris at chaat shops but never made them at home so it was truly a challenge.

Srivalli has obtained this recipe from Medhaa and her Aunty with some tips from Tarla Dalal cookbooks. Srivalli provided a detailed method to make not one, but three types of Kachoris, one out of Moong Dal, one with Peas and the other with Onions. I chose the Moong Dal Kachori.

Instructions According to Medhaa and Srivalli:

Resting Time for the Dough is approximately 1/2 hr – 1 hr
Frying time for the Kachoris – 20 mins for each batch
Soaking Time for the Filling is around 1 hour
Cooking Time for the Filling is around 15 mins
Yields – 15

For the Dough

Ingredients Needed:

All Purpose Flour- 2 cups
Olive oil – 1/4 cup ,
Salt – 1/2 tsp
Water for kneading


Slowly mix the flour and salt. Add water and oil till it is crumbly in texture and then knead well. Cover with a wet cloth and let it rest for 30 minutes. The dough has to be kept covered at all times, else it will become dry. Dough has to be kneaded well to get the correct consistency.

Ingredients for Moong Dal Kachori (Makes 15-20 kachoris)

Split Moong Dal (yellow) – 1/2 cup
Cumin Seeds – 1 tsp
Hing / Asafoetida – a pinch
Green Chilli – Ginger paste – 1 tsp
Sauf / Fennel seeds powder – 1 tsp
Garam Masala – 1 tsp
Amchur powder- 1 tsp
Oil – 1 tsp
Salt to taste


The dal has to be soaked in water before making kachoris. The soaking time has to be one hour- four hours but not more than that.

Just before making the kachoris, drain the water and grind the dal coarsely like rava.

Heat oil in a pan add asafoetida and cumin seeds. Once the seeds sizzle add the ginger-chili paste and ground dal(thick paste).

Reduce the flame and keep stirring for 5-7 minutes so that the dal won’t stick to the pan.

Keep stir frying till the dal turns slight brown in color. At this stage add all masala powders, salt and cook for 1-2 minutes till all the flavors mingle. Let it cool. The filling has to be dry without any water as it can splutter when cooking in oil. ( Instead of adding red chili powder, I added more garam masala powder).

Dust the rolling pin with some flour and spread the dough thick like a roti. I used a stainless steel cup (katori) to make small rounds in the roti to use as the base cups for kachori.

Once the small rounds are made, fill them with the moong dal filling and make them into desired shapes. I made them into small modaks and the usual patties shape.

Heat oil on medium low. Wait for the oil to get hot and slowly place the kachoris in the oil. Fry the Kachoris on a uniform heat till both sides are golden brown in color.

Drain the kachoris on a paper towel. Serve hot with coriander-tamarind chutneys.