Moong Dal Kachori

A golden, flaky crust that shatters upon impact, revealing a spiced, dry lentil center. The intense aroma of toasted cumin and fennel escapes with the very first bite.

• Prep time: 40 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 582
• Protein: 16 g
• Carbs: 73 g
• Fat: 25 g

Ingredients

• 250 g Wheat flour ( sifted )
• 50 g ghee ( room temperature )
• 1 pinch Gray sea salt
• 100 ml Mineral water
• 150 g moong dal ( soaked for 4h and drained )
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds
• 1 tsp Coriander seeds ( crushed )
• 1 tsp Ginger powder
• 1 piece Hot chili pepper ( finely chopped )
• 1 pinch asafoetida
• 1 tbsp Lime juice
• 500 ml Peanut oil ( for frying )
• 1 tsp Dried mango powder (Amchur) ( fine powder )

Instructions

1. Dough preparation

   In a mixing bowl, combine the flour and salt. Rub the ghee into the flour with your fingertips until it reaches a wet sand texture. Gradually pour in the water and knead to obtain a soft but firm ball. Let it rest for 30 minutes under a damp cloth.

2. Filling preparation

   Coarsely blend the pre-soaked moong dal. In a pan with a drizzle of oil, toast the cumin, fennel, and crushed coriander. Add the asafoetida, ginger, chopped chili, amchur, and dal. Cook over medium heat while stirring: the filling should dry out and become grainy. Finish with the lime juice.

3. Shaping

   Divide the dough into small balls. Flatten the edges while keeping the center thicker. Place a spoonful of filling in the middle. Fold the edges toward the center to seal hermetically. Flatten slightly with your palm to form a domed disc.

4. Slow frying

   Heat the peanut oil over low heat. Submerge the kachoris: the oil should not sizzle violently. Let them brown gently for 10 to 12 minutes, turning them over. The crust should be uniformly brown and crispy.

Chef's tips

• Do not overwork the dough after adding water to maintain the flakiness.
• Frying must start in barely warm oil (around 140°C) so heat penetrates to the core without burning the exterior.

Storage

Keep for 3 days in an airtight container. Reheat for 5 minutes in a hot oven to restore crispness.