By Rajan Bhattacharya
October 31, 2024
Moong dal kachori is a popular Indian snack with a flaky crust and spiced lentil filling. It’s a delicious treat perfect for tea time, loved for its crisp texture and rich flavours when paired with spicy chutney.
½ cup moong dal, soaked 1 tsp ghee 1 tsp fennel seeds, crushed 1 tsp cumin seeds Pinch of hing (asafoetida) ¼ tsp turmeric powder 1 tsp chilli powder 1 tsp coriander powder 1 tsp garam masala 1 tsp aamchur (dry mango) powder ¼ tsp ginger powder ½ tsp salt ¼ cup besan (gram flour) 2½ cups maida (plain flour) ½ tsp salt 3 tbsp hot ghee Water, as needed for kneading
Soak moong dal for 2 hours, then drain and grind to a coarse paste.
Heat ghee, add fennel, cumin, and hing, then add all spices and sauté.
Mix in besan and ground moong dal, cooking for 5 minutes until aromatic. Let it cool.
Combine maida, salt, and hot ghee, then add water to knead a smooth dough. Cover and rest for 30 minutes.
Roll a small dough ball, add stuffing, seal, and flatten evenly.
Fry in hot oil on low flame, flipping until golden and crisp. Drain and serve with chutney.