Moong Dal Kachori Recipe | Gujarati Appetiser Recipe | Vegan Appetiser Recipe | Finger Food Recipe

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 1.5 cups of dry moong dal overnight or for 8 to 12 hours in room-temperature water and rinse it out.

Prepare 1 cup of frozen mixed vegetables including carrots, corn, and peas.

Heat 2 tablespoons of sunflower oil in a pan.

Add 3 pieces of cinnamon, 6 cloves, 1 teaspoon of cumin, and 1/4 teaspoon of mustard seeds to the oil.

Add 1/2 cup of finely chopped onion and cook until soft.

Mix in 2 teaspoons of salt, 1.5 teaspoons of red chili powder, 3/4 teaspoon of cinnamon, and 1/4 teaspoon of clove powder.

Add the soaked and rinsed moong dal and the frozen mixed vegetables to the mixture and cook until thickened.

Add 5 teaspoons of granulated sugar and the juice of half a lime, mix well, and let it cool down.

Preheat the oven to 100 degrees Celsius and place 1 pound of plain flour in for 20 minutes.

Remove the flour from the oven and mix it with 1 cup of cooking oil and 1 cup of water, bringing it to a boil.

Sift the flour and add 1 teaspoon of salt, then mix in the boiled oil and water to form a dough.

Let the dough rest for 5-10 minutes covered.

Divide the dough into balls and flatten each ball.

Place a tablespoon of the moong dal filling in the center and fold the edges to seal it.

Roll the stuffed dough ball gently to smooth it out.

Heat oil in a frying pan and test the temperature with a small piece of dough.

Fry the kachoris until golden brown, then remove and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens