Mag Dal Ni Kachori ( Gujarati Recipe)
by Tarla Dalal
Added to 458 cookbooks
This recipe has been viewed 121226 times
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.
- Combine all the ingredients in a bowl, add enough water and knead into soft dough using enough water.
- 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.
- 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.
- Allow the steam to escape before opening the lid. Drain again and keep aside.
- 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.
- 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.
- Remove from the flame and cool slightly.
- Divide the stuffing 10 to 12 equal portions and keep aside.
- 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.
- Give a round shape to each kachori by rolling between the palms.
- Repeat the steps 1 and 2 to make more kachoris.
- 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.
- Drain on an absorbent paper and serve hot.
Nutrient values per kachori
|Vitamin A||75.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||0 mg|
|Folic Acid||23.3 mcg|
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