Dal Kachori

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Ingredients

For the Dough

Maida (all-purpose flour)

2 cups

Oil

¼ cup

Salt

½ tsp

For the Stuffing

Soaked moong dal

½ cup

Green chilies (finely chopped)

1 tsp

Grated ginger

½ tsp

Coriander powder

1 tbsp

Red chili powder

¼ tsp

Turmeric powder

¼ tsp

Garam masala

¼ tsp

Asafoetida (hing)

¼ tsp

Cumin seeds

1 tsp

Fennel seeds

1 tsp

Salt

to taste

Recipe Instructions

Step 1

In a bowl, combine maida, salt, and oil. Mix well to form a soft dough. Cover and let it rest for 15-20 minutes.

Step 2

Coarsely grind the soaked moong dal and set aside. Heat oil in a pan. Add cumin seeds, fennel seeds, and hing; allow to sizzle. Add chopped green chilies and grated ginger, and sauté for a minute. Mix in red chili powder, turmeric powder, garam masala, and coriander powder over low heat. Fry for a minute. Add the grounded moong dal and salt. Cook until the mixture dries up and a nice aroma emerges. Turn off the heat and let it cool completely.

Step 3

After resting, knead the dough slightly. Pinch off a lemon-sized piece and shape it into a ball. Flatten the ball with your fingers to form a small bowl shape. Fill this bowl with 1-2 tsp of the moong dal stuffing, then pleat and seal the edges tightly. Place the prepared kachoris on a baking tray lined with parchment paper. Repeat for the remaining dough and stuffing.

Step 4

Preheat the oven to 160°C (320°F). Bake the kachoris until crisp and light golden brown, about 20-25 minutes.

Step 5

Enjoy your baked moong dal kachoris with any chutney of your choice!

Disclaimer: Recipes may vary in appearance, servings, and ingredients from the video; adjust as needed.