Mini moong dal kashta kachori is a delightful snack made from a spiced moong dal filling encased in a crispy, flaky dough.
Ingredients
For the Dough
- 1cupall-purpose flour (maida)
- 2tbspsemolina (sooji)
- 4tbspghee or oil
- 1/2tspcarom seeds (ajwain)
- 1pinchsalt
- water, as needed
For the Filling
- 1/2cupmoong dal (split green gram), soaked for 1-2 hours and drained
- 1tbspoil
- 1/2tspcumin seeds
- 1/2tspmustard seeds
- 1/2tspturmeric powder
- 1/2tspgaram masala
- 1/2tspred chili powder
- 1/2tspcoriander powder
- salt, to taste
- 1tbspchopped fresh coriander leaves
How to make Mini Moong Dal Kashta Kachori
Prepare the Dough
In a bowl, mix the flour, semolina, carom seeds, and salt.
Add ghee or oil and mix until the mixture resembles coarse crumbs.
Gradually add water to form a smooth, pliable dough. Cover and set aside.
Prepare the Filling
Heat oil in a pan over medium heat. Add cumin and mustard seeds.
Once they splutter, add the soaked and drained moong dal.
Stir for a few minutes, then add turmeric powder, garam masala, red chili powder, coriander powder, and salt.
Cook until the dal is tender and the moisture is absorbed. Mix in chopped coriander leaves. Allow it to cool.
Assemble the Kachoris
Divide the dough into small balls. Roll each ball into a small circle.
Place a small amount of filling in the center of each circle.
Gather the edges and seal them to form a small ball. Flatten gently.
Roll out each ball into a small disc, being careful not to let the filling spill out.
Fry the Kachoris
Heat oil in a pan for deep frying.
Fry the kachoris on medium heat until they are golden brown and crispy.
Drain on paper towels.
Tips & Tricks
Serve these mini kachoris warm with chutney or yogurt.