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.
1 review received for Mag Dal Ni Kachori ( Gujarati Recipe)
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
FoodsieApril 16, 2014

These Kachoris are to die for... im sure everyone goes through that phase of heart burn and acidity after eating those ready made kachoris... and if that fear has refrained you from enjoying this mouthwatering delicacy... then i STRONGLY RECOMMEND you to try these... light and pleasantly flavored... these kachoris will leave you lip licking...

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Helpful reviews for this recipe
Reviewed April 16, 2014by Foodsie

These Kachoris are to die for... im sure everyone goes through that phase of heart burn and acidity after eating those ready made kachoris... and if that fear has refrained you from enjoying this mouthwatering delicacy... then i STRONGLY RECOMMEND you to try these... light and pleasantly flavored... these kachoris will leave you lip licking...

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