Stuffed Moong Daal Kachori (poori)

Reena Jain
Sep 16, 2020
2 min read

Ingredients :

2 cups of yellow moong daal

1/2 tsp of cumin seeds

1/2 tsp of carom seeds

1/4 tsp of asafoetida powder

1 tsp of roasted coriander seeds powder

1 tsp of salt

1/2 tsp of red chilli powder

1/2 tsp of fennel seeds/powder

1/2 tsp roasted cumin seeds powder

1/2 tsp of garam masala.

1/2 tsp of amchoor powder ( dried raw mango powder)

For dough :

3 cups of whole wheat flour

1/2 tsp of carom seeds

2 tbsp of desi ghee

Chilled water

Oil for frying.

Method :

First you need to make dough for kachori. Add 3 cups of whole wheat flour, add carom seeds and 2 tbsp of desi ghee. Knead the flour with chilled water. Kachori dough should be tight. Not soft. If the dough will soft then kachori will not make proper and fluffy. Keep aside for 10 minutes.

For stuffing :

You need to do wash and soaked moong daal for atleast 3-4 hours. After soaking strain the water of moong daal with strainer and keep aside in strainer for half n hour.

After half n hour coarsely grind the moong daal into the grinder.

Place a nonstick pan (if you dont have non stick pan you can use normal pan but in non stick pan paste dosent stick and it will be easy for you.)

Place a pan on gas in medium flame add 1 tsp of oil/desi ghee whatever you want. Add 1/2 tsp of cumin seeds and 1/4 tsp if asafoetida powder. Once they crackle add moong daal paste into the pan and stir for few minutes.

Now add all the spices like red chilli powder, salt, coriander powder, roasted cumin powder, fennel seeds, garam masala and amchoor powder. Mix all with paste and stir continuously until you get thick,dried and slightly dark yellow colour paste of moong daal.

Your stuffing is ready. Now take out the stuffing from pan and let it cool.

Once the moong daal stuffing cools down.

Take a medium sized dough ball in your hand and flatten the dough ball with your fingers.

Add 1 tsp of stuffing in center of flatten dough and Gather all the edges and pinch them together forming a seal. Flatten using you fingers and roll again into a circle.

Like picture.

Give round shape as poori Do not give too much pressure during rolling otherwise the kachori will burst out from the edges and stuffing will come out.

In the same time place your deep pan on the gas in medium flame and add enough oil for frying. Once the oil is hot reduce the heat to medium, gently slide in the moong daal poori into the oil and with the back of the ladle slightly press it, it will puff up.