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Moong Dal Kachori: If you feel like eating something crispy and spicy in the morning breakfast, then you can make moong dal kachori. Moong dal often bursts while making kachori. In such a situation, today we will tell you a trick that will not torn the kachori at all. So let’s know how to make a puffy and crispy moong dal kachori?

Material for kachori stuffing
Half a cup of moong dal, 1 teaspoon of fennel, half teaspoon cumin, half teaspoon asafetida, half teaspoon red chili powder, half teaspoon turmeric powder, half teaspoon coriander powder, half teaspoon garam masala, salt as per taste, 2 teaspoons oil, finely chopped green chili, finely chopped ginger

Ingredients for flour
One and a half cup maida, half cup of semolina, half teaspoon salt, half cup of ghee, lukewarm water

Recipe
First of all, soak moong dal in water for 2-3 hours. After the fixed time, remove the water from the lentils and then grind it coarsely. Keep in mind that the paste should not be too thin.

Now, heat oil in a pan. After adding asafetida, cumin and fennel to it, add ground lentils and fry on low flame. It has to be roasted until its rawness comes out. Next, add red chili, turmeric, coriander, garam masala and salt and mix all the spices well.

Now, take maida and semolina in a vessel. Add salt and oil or ghee to it and knead the dough with lukewarm water. Make small doughs from dough. Put the dough on the palm of the hand and shape the bowl by pressing the edges with the fingers. Now fill the stuffing and close the edges and make it round. When you make kachoris from this way, do not have to be rolled, just flatten it slightly with hand and such kachori will not erupt.

After all, heat the oil in the pan in the step and fry the kachoris on low flame. They have to fry on both sides until golden brown and crispy. Gumm Kachori is ready for serving