Kachoris are also prepared by street vendors thereby making it a street food especially in Mumbai and Delhi. Kachoris also is part of cuisine of the royal families in Rajasthan.
Moong Dal Kachori is one among the many favorites of Avinash. I am editing this recipe post that was published two years ago in 2015 with new pictures. Updating again on April 6, 2017.
To get the flaky (khasta) texture for the outer covering, the flour is kneaded into a dough with ghee or butter.
The green gram or moong dal is boiled first and then all the spices added to give it a delectable filling for the khasta kachori.
This time I used 50:50 ratio of wheat flour and refined flour for the kachori outer cover. You may try this version or use only refined flour.
The dal must not be overcooked. Each grain must appear separate. Drain out excess water after cooking them.