Today I am going post recipe for Instant Moong Daal Kachori. It is instant as in we don’t have to soak or roast the daal in it. It is completely hassle free and can be prepared any time. You don’t have to pre plan to make this super delicious kachoris. My husband is a big fan of this kachoris. I have learned this recipe from one of my dearest Bhabhi “Shreya Gupta Pateria”. She is an awesome cook. Once she made this and from that time we are big fan of this kachoris. Recently I got an opportunity to learn this scrumptious recipe from her so I though of sharing this with you all. As it is Diwali time and what could be better time than this for all of us to try these and share with our friends and family.
Serving: 24-25 kachori
Cooking Time: 1 hr
For Moong Daal filling-
- 1.5 cups Haldirams spicy masala moong daal
- Salt to taste
- 1 tsp red chilli powder ( you can adjust it according to taste)
- 1/2 tsp black pepper powder
- 1 tsp coriander powder
- 1/4 tsp asafoetida (hing)
- 1 tsp dry mango powder (amchur)
- 1 tsp roasted cumin powder
- 1/2 tsp garam masala powder
- 2 tbsp oil (vegetable, sunflower, peanut etc any can be used)
For kachori dough-
- 1 cup whole wheat flour (aata)
- 1 cup all purpose flour (maida)
- 1/4 cup semolina (sooji/ rava)
- Salt to taste
- 1 tsp carom seeds (ajwain)
- 1/4 cup oil (vegetable, sunflower, peanut etc any can be used)
- Water as required for kneading the dough
- Oil for frying the kachoris
- 1 tbsp whole wheat flour
- 1 tbsp water
This recipe calls for Haldirams spicy masala moong daal but if you do not get this, you can also use the plain one which is very easily available and just add a little more spices than given in this recipe.
Take 1.5 cups of moong daal and grind it a little bit. It should not be complete powder, small chunks of moong daal should still be there. It will look like the second picture given above.
Now add salt, red chilli powder, black pepper powder, coriander powder, roasted cumin powder, dry mango powder, asafoetida, garam masala and 2 tbsp oil in it and mix all the ingredients very nicely. Now give the filling a taste and adjust the spices and salt according to your taste. Our moong daal filling is ready.
In a deep bowl add whole wheat flour, all purpose flour and semolina. Add salt and carom seeds in it.
Now add 1/4th cup oil in it and knead it into a dough using water as required. Dough will be like what we do for chapati. Apply little bit oil all over the dough then cover and keep it to rest for at least 15 minutes.
Make lime sized balls out of the dough. This much dough will give you approximately 24 – 25 medium sized kachoris.
Take 1 tbsp whole wheat flour in a bowl and add 1 tbsp water in it and mix it nicely to form a paste. This we will use to seal our kachoris so that filling do not come out while frying the kachoris.
Take one ball and with the help of your fingers press it from the center towards the edges and enlarge it. It will look like the first picture given above. Now add 1 spoon of filling in the center of it.
Now apply the flour paste all over the circumference of the dough, it is shown in the first picture above. Then fold it in a semi circle as shown in the second picture above and press the edges nicely so that it is sealed properly.
Now bring both the sides together in the center and twist it (it will look like a modak) and press it between your palms. It is shown in the above pictures.
Now press the kachori dough little bit with your hands. Like this fill rest of the kachoris.
Heat sufficient oil in a deep kadhai and when oil is hot enough add kachoris gently to oil in the batches of 5-6. Keep the gas on medium heat. The oil should not be very hot when you start frying the kachoris. You have to fry kachoris on medium heat through out other wise it will remain raw from inside and will not be crispy and crunchy. When you add the kachoris in the oil, after few minutes it will puff up and start floating on the surface of the oil.
Fry the kachoris till it light golden brown in color. Do not over fry the kachoris as after taking it out from the oil it keep on cooking in its own heat, so if you will over fry them then it will turn dark brown in color and will not taste good. Take out the kachoris on absorbent paper. Like this make rest of the kachoris.
Super scrumptious Moong Daal Kachori is ready in no time. When it cooled completely store them in an air tight container. It is good for about 10-15 days in normal room temperature. Serve it with coriander chutney or ketchup and enjoy with your friends and family. Trust me friends you will not be able to stop your self in one kachori. Do try this kachori this Diwali and share it with your friends and family. Please let me know how it came out. Enjoy !!
Please share your comments, feel free to post / email me your queries or if you need any additional details.