Moong ki Kachori Recipe
Kachori is a deep fried crispy and crunchy ball of all purpose flour stuffed with spicy stuff. The stuffing varies region wise but basically the shell or crust of kachori is prepared in almost similar fashion.
In Gujrat the crispy, flaky shell of kachori is filled with cooked and seasoned split green gram (moong dal). Every bite of this Kachori is worth fortune, and can be eaten as snack or in meal. This can be a good choice for kid’s lunch box.
This dish is rich in protein as the filling is done with split green gram lentil (moong dal). Bur the fat and carbohydrate content of kachori is also very high. As it is a deep fried recipe, so the fat content is obviously high and the shell is prepared with refined flour (maida), which is a good source of carbohydrate.
The frying of Kachori should be done on very low flame to get crisp crust.
The magic of Gujrati kachori is the blending of spices in the filling. Families pass down unique masala recipes for generations, so every family has slightly different taste and aroma. I am following here the recipe of one of my very good friend, who is an excellent cook. She makes excellent crisp Kachori. The blend and proportions of spices I am mentioning here is exactly same as her.
How to make Moong ki Kachori Recipe
|All purpose flour (maida)||1 cup|
|Wheat flour (aata)||½ cup|
|Coarse semolina (suji)||2 table spoons|
|Salt (namak)||To taste|
|Vegetable oil||2 table spoons|
|Clarified butter (ghee), softened||2 table spoons|
|Cold water||for making dough|
|Husked green lentil (mung daal)||100 gram|
|Coconut (grated)||2 table spoons|
|Chilli (lal mirch) powder||½ tea spoon|
|Coriander powder (dhaniya) powder||1 table spoon|
|Cumin powder (jeera)||½ tea spoon|
|Fennel (saunf) powder||2 tea spoons|
|Seedless raisins (kismis), chopped||½ cup|
|Lemon juice (nimboo ka ras)||¼ cup|
|Sesame seeds (til)||2 table spoons|
|Peanut (moongphali), crushed||¼ cup|
|Cinnamon (dalchini) powder||¼ tea spoon|
|Salt (namak)||To taste|
|Sugar (chini)||2 table spoons|
- 1. Soak the lentil in water for 3-4 hours.
- 2. Place the soaked and drained daal in a blender and grind it to a coarse paste.
- 3. Heat oil in a pan and add asafoetida and daal mixture.
- 4. Cook it on moderate heat for 3-4 minutes.
- 5. Add sugar, ginger, chilli, cumin, coriander, and fennel powder and mix it well.
- 6. Then add sesame seeds, raisins, and coconut, salt and lemon juice.
- 7. Cook it for 15 minutes till the lentil is cooked.
- 8. Add ground peanuts and cinnamon powder and let it cook for further 5 minutes.
- 9. Now remove it from flame and let it cool.
- 10. Then divide the mixture into 20 parts and press them into firm balls.
- 11. Set aside to cool completely.
- 1. Mix together all the dry ingredients.
- 2. Take 1/3 of the mixture and in a dry pan, toast until nutty and fragrant.
- 3. Add back into the rest of the flour.
- 4. Rub in the ghee and oil until the mixture resembles coarse breadcrumbs.
- 5. Add enough cold water to form soft dough. Wrap in cling film and refrigerate it for one hour.
- 1. Remove the dough from the fridge and knead it for 10 minutes.
- 2. Divide the dough into 20 pieces and make small balls with it.
- 3. Now roll the balls into small rotis.
- 4. Place a ball of the stuffing in the centre and pull the dough around it and make small roundels.
- 5. Roll the ball gently between your palms ensuring that it should be sealed properly.
- 6. Repeat for the rest and leave the prepared kachori for around 20 minutes.
- 7. Heat enough oil in a wok to deep fry the kachori on low flame.
- 8. Each batch needs to be fried for around 20 minutes until deep golden brown.
- 9. Remove from the oil and drain on a kitchen paper.
- 10. Repeat the frying process for the remaining kachori.
- For crispiness, fry the puris on low to medium heat.