Moong Dal Kachori
Moong dal or moong lentils kachori is one of the famous kachoris of Indian cuisine, here we can add or remove spices as per our choice, I have added few spices which can be very delightful but one may add roasted cumin seeds powder, chat masala powder, mango powder for the better taste. This kachori is very crispy and flaky and can be served with chole recipe or simply with any sweet or salty chutney recipe. Let’s learn step by step process to prepare this recipe.
Moong Dal Kachori
- 1 Cup Soaked Moong lentils
- 2 tbsp Salt (one for filling and one for dough preparation )
- 1 tsp Turmeric powder
- 1 tbsp Kashmiri red chilli powder
- 1 tsp Mango powder
- 1 tbsp Fennel seeds
- 1 tbsp Roasted coriander seeds
- 1 cup All-purpose flour
- 1 tsp Celery seeds
- 1 tsp Onion seeds
- 1 Cup Oil
- 2 tbsp Clarified butter
- 1 tsp Asafoetida
- 2 tbsp Gram flour
Heat 1 tbsp of oil in a pan.
Add asafoetida into it.
Add fennel seeds into the pan.
Add coriander seeds into the pan.
Add turmeric powder, salt, mango powder and red chilli powder into the pan.
Mix them well and add gram flour powder into it.
Keep mixing and cooing.
Add soaked moong lentils into it.
Stir fry them unless they turn dry, switch off the flame and let it cool down.
Transfer it into a grinding jar and grind it.
The filling is ready.
I kneaded the dough prior to the preparation of the filling, by simply adding clarified butter for the softness then celery seeds, salt and onon seeds into it,
Divide the dough into equal parts.
Make the spherical balls.
Roll it using a rolling pin and board.
Place the filling in between.
Prepare the dumplings.
Prepare all the kachories as shown.
Heat oil for frying them.
Fry them on low to medium flame.
Put it out from the oil when it becomes golden brown from both the sides.
Serve it with any side dish, dip sauces or chutneys.
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