Moong Dal Kachori Recipe | How to Make Khasta Kachori | Dal Kachori Recipe | दाल की कचोरी

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

moong dal

🥗Healthier: split yellow lentils

💰Cheaper: none

Split yellow lentils are similar in texture and flavor.

Soak moong dal for at least 3 to 4 hours.

Wash, drain, and grind the dal coarsely.

Heat about 1 to 2 tbsp of oil or ghee. Add hing, coriander seeds, cumin seeds, red chilli flakes, and kasuri methi. Saute for a few seconds.

Add besan and saute for 4 to 5 minutes. Then add the dal and saute for 8 to 10 minutes.

Add fennel seeds powder, red chilli powder, coriander powder, amchur powder, kasuri methi, and salt. Saute for 4 to 5 minutes and set aside to cool.

Make walnut-sized balls of the dal mixture.

For the dough, rub the oil/ghee into the maida until crumbly and holds shape. Add salt and ajwain, knead into a stiff dough adding little water at a time. Cover and leave to rest for 20 minutes.

After resting, knead again until smooth and divide into 10-12 equal balls.

Take a dough ball, flatten it, place a dal ball inside, gather the edges, and seal it properly.

Roll it out gently into 2-3 inch diameter discs. Repeat for all kachoris.

Deep fry in medium to low heat until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens