Crispy & Easy “Atta Dal Kachori” |Khasta Moong Dal Kachori Recipe

Soak moong dal overnight and wash it two to three times, then drain the water.

Grind the soaked moong dal into a paste, adding a little water if needed.

In a pan, heat ghee and add cumin, asafoetida, turmeric powder, and optional garlic.

Add red chili powder, coriander powder, and salt to taste, along with garam masala, and cook the spices on low flame.

Add besan to the pan and cook for about a minute until the raw smell disappears.

Add the moong dal paste to the pan and cook on low flame for 5 to 7 minutes, then let it cool.

In a bowl, mix whole wheat flour, ghee, salt, and carom seeds by hand until well combined.

Add water gradually to form a semi-soft dough and let it rest.

Divide the dough into small balls of desired size for kachoris.

Flatten each ball and fill with about 2 tablespoons of the prepared mixture, sealing it properly to prevent filling from leaking during frying.

Heat oil in a pan and fry the kachoris until golden and crispy, which takes about 8 to 10 minutes.

Serve the hot kachoris with your favorite chutney.

Equipment Needed

Spice Level:

Dietary