Kachori, just the name creates a craving that is hard to resist! Originating from the royal land of Rajasthan, this delicious snack has won taste buds across the country. While traditionally it is paired with hot potato curry, in some regions it is taken to the next level by serving it with green chutney, sweet chutney or kadhi. The versatility of Kachori doesn’t stop there; Dive into the world of Masala Kachori, Pyaz Kachori, and Matar Kachori, where each bite is an explosion of flavor. Be it breakfast, tea time, or grandeur weddings, Kachori is a showstopper for any occasion!
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Now, if you are a kachori lover, we have a game-changing recipe for you – presenting heavenly Moong Dal Kachori made with a twist! In this version, we have replaced the regular flour with wheat flour, a healthier alternative that does not compromise on the crunchy properties. Worried it won’t match the traditional? Don’t be afraid! This Atta Moong Dal Kachori is here to prove you wrong, thanks to a scrumptious recipe shared by culinary expert, Chef Parul on her YouTube channel, Cook with Parul. And, to sprinkle some extra magic, we have some great suggestions for you!
Here are 4 easy tips to make Atta Moong Dal Kachori:
- ghee goodness: Increase the crispiness by adding a little ghee to the Kachori mixture.
- End the play: Make sure that your dal is thoroughly drained by placing it on a strainer after soaking.
- Thick is good: Don’t try to grind finely – keep those pulses a little coarse for the right texture.
- Gram flour in abundance: Add gram flour to the lentil mixture; It works wonders in absorbing excess water.
- Have fun: Let the kachori mixture cool completely before starting the stuffing adventure.
- Easy on flame: Fry your kachoris on low flame to a golden, crisp finish.
How to make Atta Moong Dal Kachori Magic
- Dough Delight: Mix flour, celery, salt and ghee to make soft dough. Set it aside for the magic to happen.
- ‘Dal Pyaar’: To make hearty kachori filling, grind the dal coarsely.
- spice it up: Combine coriander, red chilli, fennel and cumin to create a spice blend that will up your kachori game.
- Cooking Symphony: Heat oil, add asafoetida, ground masala, gram flour and moong dal mixture. Fry it until it becomes a mixture of flavours. Let it cool.
- Assembly Act: Roll out a ball of dough, fill it with moong dal mixture, seal and press gently. it’s Showtime.
- Fry and Feast: Fry those kachoris on low flame till they become crisp. Serve them hot with sweet chutney.
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Check out the Atta Moong Dal Kachori recipe here:
Are you ready to dazzle your family with this delicious Kachori on the weekend? Your taste buds are in for a treat!
