Flaky and Authentic Moong Dal Kachoris Made with Godrej Jersey Ghee

Flaky and Authentic Moong Dal Kachoris Made with Godrej Jersey Ghee

When we think of Moong Dal Kachoris, we are transported back to our childhood! Every Sunday morning, we eagerly awaited our turn to grab this breakfast while watching the halwai fry kachoris in a large piping hot kadhai. It all feels like yesterday! What would we have done if it hadn't been for this delicacy, khasta moong dal kachoris? 

Moong dal kachoris are indigenous to North Indian states. It’s a spicy puri filled with a blend of ground lentils sautéed with spices. Many variations of moong dal kachori are prepared these days. To give the sautéed dal a southern flavour, coconut and tamarind is added. For fewer calories, they can be baked rather than deep-fried. These kachoris are easy to prepare, simple to store, and can be enjoyed for a few days.

INGREDIENTS
For Stuffing:

• ½ cup Moong Dal
• Water (for soaking)
• 1 tbsp Godrej Jersey Ghee
• 1 tbsp Crushed Fennel Seeds
• 1 tbsp Cumin
• Pinch of Hing
• ¼ tbsp turmeric
• 1 tbsp Chilli Powder
• 1 tbsp Coriander Powder
• 1 tbsp Garam Masala
• 1 tbsp Amchur
• ¼ Ginger Powder
• ½ tbsp Salt
• ¼ cup Besan

For Kachori:

• 2½ cup Maida
• ½ tbsp Salt
• 3 tbsp Godrej Jersey Ghee
• Water (for kneading)

PREPARATION
To Prepare Moong Dal Filling:​

1. First, soak moong dal for two hours.
2. Transfer to a mixer jar after draining the water.
3. To make a rough paste, pulsate and grind then put it aside.
4. Heat 1 tsp Godrej Jersey Ghee in a pan. Add fennel seeds, cumin, and hing.
5. On a low flame, cook the spices until they begin to smell good.
6. Add turmeric, chilli powder, coriander, garam masala, amchur, ginger powder, and salt.
7. Spices should be cooked until they start to release an aroma.
8. Add besan immediately and roast until fragrant on low heat.
9. Add moong dal that was made into a rough paste.
10. Once the moong dal is thoroughly mixed, combine and cook for 5 minutes.

11. Stuffing of moong dal is prepared. Set aside until totally cooled.

To Make Khasta Kachori:

1. First, mix maida with salt in a large bowl.
2. Add 3 tbsp of Godrej Jersey ghee and stir well.
3. Rub the maida with your hands making sure that it is moist.
4. Add water now and begin kneading the dough.
5. For 30 minutes, cover the dough with oil and let it rest.
6. Gently knead the dough after 30 minutes.
7. Firmly pull apart a dough ball, the size of a small pinch.
8. Roll gently after applying oil.
9. Place cooked moong dal filling inside it, the size of a tiny ball.
10. Begin to pleat, then tightly seal. Slice off any extra dough.
11. Now gently roll to achieve a uniform thickness.
12. Drop in the hot oil while maintaining a low flame.
13. Do not touch the kachori until it begins to float on its own. It will take about three minutes.
14. Flip it over gently, then cook both sides over low temperature.
15. Fry the kachori till it turns crisp and golden.
16. Make sure to drain the kachori over kitchen paper to get rid of any extra oil.
17. Enjoy the moong dal kachori and imli chutney or hot tea.