Moong Daal Kachori | Kachori Recipe | Easy Snacks recipe | TeaTime Snacks | Cook with Shumaila

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

moong dal

🥗Healthier: chana dal

💰Cheaper: split peas

Chana dal is similar in texture and flavor, often more affordable.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor and is healthier.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley can provide a similar freshness, while dried coriander is more shelf-stable.

In a mixing bowl, add 2 cups of all-purpose flour.

Optionally, you can use 1 cup of all-purpose flour and 1 cup of whole wheat flour for better results.

Add 1 teaspoon of salt and mix well.

Pour in cooking oil and mix until crumbly.

Add 1 cup of warm water gradually to knead the dough until it is smooth.

Cover the dough and let it rest for 1.5 to 2 hours.

Soak 1 cup of moong dal in water for 2 hours, then drain and rinse.

In a pot, add the soaked moong dal and 2 cups of water, and boil for 10 minutes until the dal is soft but not mushy.

In another pan, heat 2-3 tablespoons of cooking oil over low heat.

Add 2-3 whole cumin seeds and 1 opened cardamom pod to the oil.

Once fragrant, add 1 tablespoon of semolina and 1 tablespoon of gram flour, and roast on low heat.

Add 1 teaspoon of salt, 1/2 teaspoon of chili flakes, 1/2 teaspoon of cumin powder, 1/2 teaspoon of black pepper, 1/2 teaspoon of turmeric, 1/2 teaspoon of ginger powder, and 1/2 teaspoon of coriander powder to the mixture.

If desired, add 1/2 teaspoon of chicken powder for flavor.

Mix well and roast until the spices are fragrant and the color darkens slightly.

Add the boiled moong dal to the spice mixture and stir well.

Cook on low heat, and optionally add lemon juice for a tangy flavor.

Mix in fresh coriander and remove from heat once combined.

Divide the rested dough into small balls, rolling them into small discs.

Fill each disc with the prepared moong dal mixture and seal the edges.

Heat oil in a deep frying pan over low to medium heat.

Once the oil is hot, gently place the kachoris in the oil.

Fry for 5-6 minutes, turning occasionally, until golden brown and crispy.

Remove the kachoris and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level: