This original Tarla Dalal recipe can be viewed for free

Mag Dal Ni Kachori ( Gujarati Recipe)


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Crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these kachoris is worth a fortune! these can be eaten as a snack, or along with your meals. This dish gets a protein boost due to the moong-based filling, making it a great choice for kids. Take care to deep-fry these kachoris on a very slow flame to ensure even cooking and also to make the crust nice and flaky.

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Preparation Time: 
Cooking Time: 
Makes 10 to 12 kachoris
Show me for kachoris


Ingredients


For The Dough
3/4 cup plain flour (maida)
2 tsp melted ghee
salt to taste

For The Stuffing
1 1/2 cups boiled yellow moong dal (split yellow gram) , soaked overnight and drained
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
1/2 tsp fennel seeds (saunf)
1/2 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp ginger-green chilli paste
2 tsp fennel powder
2 tsp sugar
salt to taste

Other Ingredients
oil for deep-frying

For Serving
khajur imli ni chutney

Method
For the dough

  1. Combine all the ingredients in a bowl, add enough water and knead into soft dough using enough water.
  2. Divide the dough into 10 to 12 small equal portions and roll out each into a 63 mm (2”) diameter thin circle. Cover with a wet muslin cloth and keep aside.

For the stuffing

  1. Drain the moong dal, add 2 to 3 tbsp of water in a bowl. Place the bowl in a pressure cooker and pressure cook for 1 whistle.
  2. Allow the steam to escape before opening the lid. Drain again and keep aside.
  3. Heat the oil in a broad non-stick pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and sauté on a medium flame for a few seconds.
  4. When the seeds crackle, add the moong dal, turmeric powder, chilli powder, ginger-green chilli paste, fennel powder, sugar and salt and mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
  5. Remove from the flame and cool slightly.
  6. Divide the stuffing 10 to 12 equal portions and keep aside.

How to proceed

  1. Place a dough circle on a flat dry surface and put a portion of the stuffing in the centre and seal the edges on top.
  2. Give a round shape to each kachori by rolling between the palms.
  3. Repeat the steps 1 and 2 to make more kachoris.
  4. Heat the oil in a kadhai and deep-fry a few kachoris at a time on a slow flame till they turn crisp and golden brown in colour from all the sides.
  5. Drain on an absorbent paper and serve hot.
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