Thursday, May 14, 2009


Ingredients: (makes 10-12 pieces)


  • 1 and ½ cup All purpose flour/ Maida
  • Salt to taste
  • 3 Tbsp Oil
  • Water to knead dough (use cold water)

For Filling:

  • 1 Cup Moong dal (soaked for ½ hr)
  • ½ tsp Mustard seeds
  • ½ tsp Coriander seeds ( crushed coarsely)
  • ½ tsp Cumin seeds
  • 1 tsp Garma masala
  • 1 tsp Red chili powder
  • ½ tsp Coriander powder
  • ½ tsp Fennel seeds (saunf) (crushed coarsely)
  • ¼ tsp Asafoetida
  • 1 Tbsp Oil
  • Coriander leaves (finely chopped)
  • Salt to taste
  • Oil to deep fry.


In a bowl mix all purpose flour, add salt, oil and mix it will. Knead into soft pliable dough. Let the dough sit for ½ hr or so. Cover the dough.


Boil the moong dal for 5 -6 minutes and drain thoroughly and let it cool.

Heat the pan with oil, add mustard seeds, cumin seeds, fennel seeds, coriander seeds allow to splutter. Add asafetida, red chili powder, garam masala, coriander powder, coriander leaves, salt and sauté it well. Add cooked and dried moong dal and mix it well. Don’t smash the dal. Turn off the heat and let it cool completely.

Divide the dough into 14-16 portions and shape them into ball shape.

Take the ball size dough and roll into 4 diameter circle. Put the Moong dal filling and pick up the round and warp the ball into like a pouch. Break off the excess dough. Press the ball with palm or roll out very gently by dusting some flour and make a flat round.Repeat the same with rest dough.

Deep fry in to hot oil (on low flame). Fry till kachori bubbles, golden and crisp.

Serve hot with Tamarind and Green chutneys.

Note: If kachori get a hole any where, apply some dough or paste ( make a paste with water, flour for patching).

While deep frying keep the heat on low. If hurried frying is done then kachories will result in oily, soggy. So fry with patience.

The kachories can be stored 2 days.

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