Moong Dal Kachori (Green Gram Kachori)
Moong Dal Kachori (Green Gram Kachori) is a teatime snack from North India.  There are many different ways to prepare Kachori and each region has its own method, the spices and filling also varies.  
Cook Time
Cook Time
  1. Soak the moong dal for 30 minutes prior to cooking.  Boil water in a pan and cook the moong dal in this.  
  2. While cooking the dal take care that each grain remain separate but the dal is cooked through. Drain excess water, and keep aside.
  3. To prepare the outer covering, take flour in a bowl, add salt and butter. Rub the flour to take a bread crumb texture. This helps to make the kachori flaky and have a crusty outer case.
  4. Add water little at a time, just enough to bind into a soft dough. Cover with moist kitchen towel and let is rest for 20 minutes.
  5. Take oil in a pan, and asafoetida to this. Add the crushed ginger-chilli paste and saute for one minute.
  6. Add to this the cooked and drained dal, all the spices, sugar, salt and saute for few minutes on low heat.
  7. Remove from stove and transfer to another bowl, add lemon juice, coriander leaves and mix. Keep aside.
  8. Knead the dough once again and divide them into small rounds.
  9. Take one round and flatten it with help of your fingers and make a hollow cup.
  10. Place some filling in this and bring the edges towards the center and seal the filling. Roll between both the palms and flatten it slightly. Prepare the rest of the kachoris the same way.
  11. Heat oil. When it becomes hot, reduce the flame and then add the kachoris in batches and fry them slowly, then turn over and continue frying on low heat until golden brown.
  12. Serve hot with green coriander chutney and tomato ketchup.
Recipe Notes

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