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Wednesday, 4 December 2013

Moong Dal Onion Kachori

         I use to closely follow most of the blog challenges and contest, which is so inspiring and a way to learn varieties of recipes...Unfortunately due to lots of traveling I couldn't get committed to any of them.

Recently I found a delicious Rajasthani kachori platter by Manjula of  Desi Fiesta, which is so  tempting and inspiring me to try it as soon..
Today first time tried my hands in making it by following that recipe with some changes...It is a great hit in my home.


For Dough making:
Maida  - 1 cup
Oil for kneading
Salt to taste.

For Filling:

Yellow moong dal - 1 tbsp. / Handful. (Soaked for an hour)
Onion - 1 (Optional)
Cummin seeds - 1/4 tsp
Fennel Seeds - 1/4 tsp
Coriander seed - 1/2 tbsp
Amchur powder - 1/4 tsp
Chilly powder - 1/4 tsp
Turmeric - 2 pinch
Garam masala - 1/4 tsp
salt to taste
Oil to fry


Combine Maida, salt and oil also required amount of water and knead the dough.
Rest it for upto 10 mins by covering it with a wet cloth.

Grind the Moong Dal coarsely and keep it aside.
Heat a pan add oil and temper with Fennel seed and cumin seeds.
Add Onion and sauté for a minute.
Add the coarsely grinded dal and Coriander seeds, Amchur powder, chilly powder, Garam masala and turmeric powder.
Mix well and add Salt to it.

Take a small portion of dough.
Round it and roll it into small circle.
Fill the centre with the prepared moondal filling and close it.
Again slightly press the filled dough to get it circle shape.
Fry the Kachoris in a hot oil with medium flame.
Serve it with Tomato sauce and green chutney..


  1. So perfectly made kachori's :) they looks super crispy and and delicious dear !! tempting me !!

  2. Wow. Kachoris look so tasty.
    Thanks for sharing.


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