By Deepali Verma
April 1, 2024
A famous Indian snack, moong dal kachori has a crispy exterior and a tasty inside. Perfect for tea time or as a full appetiser, these deep-fried treats have a savoury pastry casing and a filling of spicy moong dal, which are split mung beans.
1 cup yellow moong dal (split mung beans) 1 cup all-purpose flour (maida) 2 tablespoons semolina (sooji) 2 tablespoons ghee (clarified butter) 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder Salt to taste Oil for deep frying
Rinse and soak moong dal in water for 2 hours. Drain well and grind to a coarse paste without adding water. Heat ghee in a pan, add cumin seeds, fennel seeds, and sauté for a minute.
Add ground moong dal, turmeric powder, red chili powder, and salt. Cook until the mixture becomes dry and aromatic. Allow it to cool. In a mixing bowl, combine all-purpose flour, semolina, a pinch of salt, and ghee. Knead into a stiff dough using water as needed.
Divide the dough and moong dal mixture into equal portions. Roll out each portion of dough into a small circle, place a portion of moong dal filling in the centre, and seal the edges to form a ball. Gently flatten the balls and deep fry in hot oil until golden and crisp.
Drain excess oil and serve hot with chutney or sauce. Enjoy the crispy and flavourful moong dal kachoris as a tasty snack or appetiser.