MoongDal Kachori

Dal stuffed in a crispy crust

Prep Time 30 min
Cook Time 22 min
Serving Size 4
Recipe Type Microwave Oven

Moong Dal ni Kachori is a cherished Gujarati delicacy prevalent in any Gujarati household, though the origins of kachoris hails from Rajasthan. Sometimes, it is called ‘khasta kachori’, khasta meaning crispy, as all good kachoris should be. Savoury pastries filled with a spiced moong dal mixture are synonymous with the perfect balance of crispiness on the outside and a flavourful, soft filling inside. Serve it with a tangy tamarind chutney or spicy mint chutney for breakfast or as a snack, and it will be irresistible each time.

Ingredients

For kneading dough

2 cup Maida
¼ cup Oil
½ tsp Salt
For stuffing
½ cup (soaked for 2 hours) Moong dal
2 tbsp Green Coriander, finely chopped
2 Green Chilli, finely chopped
1 tsp Coriander Powder
1 tsp Fennel Powder
¼ tsp Red Chilli Powder
1 pinch Asafoetida
½ tsp (or 1-inch piece grated) Ginger Powder
½ tsp (as per taste) Salt
¼ tsp Garam Masala
½ tsp Cumin Seeds

Method

Take maida in a big bowl, add salt and oil and mix well. Now, add a little water at a time and knead the soft dough as required to make chapatti. Don’t knead the dough too much. Cover the dough and keep it aside for 15-20 minutes to rest. Meanwhile, prepare the filling.

Filling:

Heat the oil and add cumin seeds, asafoetida, green chilli, coriander powder, and fennel powder, and sauté the spices for 3 minutes at 100% micro power level. Add grounded dal, salt, garam masala, ginger powder and red chilli powder. Mix all ingredients well. Heat this for 3 minutes at 100% micro power level.
The dough is also set. Take a small amount of dough, equal to the size of a lemon, and roll it into a round shape. Take one dough ball and flatten it with your fingers, giving it a bowl-like shape. Now fill this bowl with 1 tsp of stuffing and lift it from all sides to seal the stuffing. Likewise, prepare all kachoris.
Preheat the microwave oven on convection mode for 4 minutes at 180 * C. Place the kachoris on the magic tawa and brush them with oil. Heat this at 180* C for 12 minutes. Flip the side when the kachoris turn puffy after 8 minutes. Flip the kachoris and brush them with fat.
Crusty moong dal kachoris are ready. Serve kachoris with green coriander chutney or sweet chutney.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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