Hot Kachori

by Puja

Moong dal Kachori


For cover:

  • 1 1/2 cup plain flour
  • 3 tbsp. oil
  • salt to taste
  • cold water to knead dough

For filling:

  • 1 cup yellow moong dal washed and soaked for 1/2 hour
  • 1 tsp. garam masala
  • 1 tsp. red chilli powder
  • 1/2 tsp. dhania (coriander) powder
  • 1/2 tsp. coriander seeds crushed coarsely
  • 1/2 tsp. fennel (saunf) seeds crushed coarsely
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. mustard seeds
  • 1 tbsp. coriander leaves finely chopped
  • salt to taste
  • 2-3 pinches asafoetida
  • 1 tbsp. oil
  • oil to deep fry
  • 1 tbsp. plain flour for patching


For cover:

  1. Mix flour, salt and oil, knead into soft pliable dough.
  2. Keep aside for 30 minutes.

For filling:

  1. Put plenty of water to boil dal.
  2. Boil dal for 5 minutes and drain.
  3. Cool a little. Heat oil in a heavy pan.
  4. Add all seeds whole and crushed allow to splutter.
  5. Add asafoetida, mix. Add all other ingredients.
  6. Mix well. Do not smash the dal fully.
  7. But enough to make the mixture hold well.
  8. Remove from fire and let it cool.
  9. Divide into 15 portions.
  10. Shape into balls with greased palm and keep aside.

To proceed:

  1. Make a paste with water, of flour for patching and keep aside.
  2. Take a pingpong ball sized portion of dough.
  3. Knead into round. Roll into 4″ diam. round.
  4. Place one ball of filling at centre.
  5. Pick up round and wrap ball into it like a pouch.
  6. Do not allow cover to tear.
  7. Press the ball with palm, making it flattish and round.
  8. Repeat for 4-5 kachories.
  9. Deep fry in hot oil, on low flame only.
  10. If the kachori get a hole anywhere, apply some paste.
  11. Return to oil and finish frying.
  12. Turn and repeat for other side.
  13. Fry till golden brown and crisp. Small bubbles must appear over kachori.
  14. Drain and serve hot with green and tamarind chutneys.

Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.