How to make it

  • Soak moong dal for atleast 6 hours.
  • Prepare the dough for the crispy cover by mixing flour, melted butter, salt and lukewarm water. Knead it well, cover it and leave it for half an hour.
  • Strain the moong dal.
  • Heat oil in a pan and add, asafoetida and cumin seeds, fry for a minute and add green chillies and fennel seeds. Fry for a minute and add moong dal and fry for 10- 15 minutes.
  • Now add all the powders, mix well and fry for 2 minutes.
  • Finally add sugar and salt and lemon juice and fry for a minute.
  • Turn off the heat and allow it to cool a bit.
  • Grind the mixture in a food processor to form a powder. Take it out and make small balls for the stuffing.
  • Make small balls of the dough, and roll it one by one in rolling pin much thicker than chapati, place the stuffing at the center of the dough and taper the edges. Remove any excess dough. Roll it in your palm to make perfect balls.
  • Heat oil in a deep fry pan and fry these kachoris in a medium heat till golden brown.
  • Allow to cool and serve. This can be stored in air-tight container for weeks.
  • ............................................................................
  • Tip: For kachori chaat, flatten the stuffed balls little bit, before frying. On a serving plate place kachori, Make a hole on top, add chopped onoin, mint chutney, chat masala, tamarind chutney and chopped coriander leaves over it and serve.

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  • sm8085 6 years ago
    Can you plz post a recipe for peas kachoris
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