Hope you all are enjoying! I always like different types of Kachori but Moong dal Kachori is my favorite😀 as you can preserve its taste and crispiness for a longer time . I prepare it quite often when there is a festive occasion or if I have to serve it to my guests. The best part to store these kachoris to store in a big aluminium foil and keep it in deep freezer. Whenever needed keep outside before 2 hours and then heat it up in the microwave. It will give you the same fresh taste.
You can see this recipe on my YouTube channel- cradle of joy. Here is the link-
* Moong daal- 1 cup
* Refined flour- 4 cup
* Ghee- 4 tsp
* Gramflour/besan- 4 tbs
* Salt- as per taste
* Asafoetida- a pinch of
* Fennel seeds/Saunf- 1 tbs
* Coriander seeds(crushed)- 1 tbs
* Cumin- 1 tsp
* Green chilli- 1
* Red chilli Powder- 1 tsp
* Dry mango powder/amchoor- 1 tsp
* Oil- for frying
* Soaked Moong daal for 2 hours. After 2 hours strain the water and make a paste. It should not be smooth paste. Let it crushed by grinding in a grinder 2-3 times.
* Take a big bowl with refine flour. Add ghee and 1 tbs salt. Mix it and knead a soft dough with adding water. Cover it & keep aside.
* Take a nonstick frying pan. Add 1 tbs oil. After heating it, add Hing, chilli, cumin, crushed coriander, fennel seeds. Let it cook for a while. Mix coriander powder, chilli powder and besan/gramflour. Let it roast well for 4-5 minutes.
* Add the mixture of daal,salt and cook it well. Then after cooking mix dry mango powder. Let it cool for a while.
* Take a small part of Maida/refined flour dough. Smooth it and roll it by a rolling pin. Fill the little part of filling and then again roll it softly by a rolling pin or by pressing your hand.
* Take a kadahi with oil. Let it hot on a low flame. Flame should be low while making these kachoris otherwise you could not find crispiness.
* Fry all kachoris till it becomes dark brown.
Great your tasty crispy, flaky , yummy kachoris are ready to serve.