Step by step recipe of Moong Daal Kachori. Flaky Kachori filled with spicy moong daal is a tasty snack recipe. It is a popular Indian street food dish. Serve this crispy kachori with rasedaar aloo, dahi, date tamarind chutney or green chutney. It tastes delicious.
I have used all-purpose flour (maida) to prepare the outer cover of kachori, but you can use whole wheat flour or 50 percent whole wheat and 50 percent all-purpose flour. You can adjust spices in the filling as per your choice.
These kachoris are fried on a very low flame. That is secret to make crispiest kachoris. Another important thing to remember is to add fat to the dough. For that, I have added melted clarified butter while preparing the dough. This will help to make kachoris outer cover flaky. You can serve these kachoris in the morning breakfast or as evening snacks. To retain the same taste, store these kachoris in an airtight container, and refrigerate them. These stay good for a week.
Ingredients:
All-purpose flour (Maida) - 2 cups
Salt - 1/2 tsp
Desi ghee / Clarified butter - 4 tbsp
Yellow lentils (split), Moong dal - 1/2 cup
Oil - 2 tbsp
Asafoetida - 1 pinch
Cumin seeds - 1tsp
Crushed coriander seeds - 1 tbsp
Fennel seeds - 1 tsp
Crushed ginger - 1tbsp
Crushed green chili - 3
Gram flour - 5 tbsp
Red chili powder - 1/2 Tsp
Salt to taste or 1 tsp
Garam masala - 1 tsp
Amchoor or Dry mango powder - 1 tsp
Oil for deep frying
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