Moong Daal Kachori | Khasta Karari Moong Daal Ki Kachoriyan | BaBa Food RRC

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.

Soak moong dal for 2 hours and then boil for 10 minutes.

In a mixing bowl, combine 1/2 kg whole wheat flour, 1/2 tsp baking soda, and 1 tsp salt; mix well.

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

Heat oil in a 12-inch cast iron skillet over medium flame.

Add 1 tbsp cumin seeds and let them sizzle for about 30-40 seconds.

Add 3 tbsp besan and mix well for 1-2 minutes.

Add the boiled moong dal and mix with spices including 1 tsp coriander powder and 1 tsp red chili powder.

Let the filling cool down before proceeding.

Divide the dough into small balls and flatten each ball into a disc.

Place a spoonful of the dal filling in the center of each disc and fold the edges to seal.

Heat oil in the skillet and fry the kachoris for 8-10 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level: