Kachori are quite popular on an Indian festive menu. Depending upon the fillings, kachori can be of many different types. Such as onion, paneer, green peas, dry fruit, masala, potato, and lentils.
The lentils kachori are protein packed, taste yummy, and have a good shelf-life.
The recipe originated from a trade and commerce oriented community in India. Great to pack and enjoy while traveling!
- 3 cups Multigrain Flour
- 1 cup Moong
- 1-inch piece of Ginger
- 1 medium Green Chili
- 1/4 tsp. Asafetida (Hing)
- 1/4 tsp. Mango Powder (Amchur) Optional
- 1/2 tsp. Red Chili Powder
- 1/2 tsp. Garam Masala
- 1/2 tsp. Cumin Powder
- 1 tsp. Coriander Powder
- 1/2 tsp. Salt
- 2 tsps. Ghee or oil (optional)
- Oil for frying
Soak the skinned & split green lentils (moong Dal) in water for 2 hrs. or overnight..
Place the drained lentils in a blender jar, add ginger, and green chili..
Pulse grind for 2 to 3 times..
Feel free to add up to 1/4 cup of water as we are going to knead the dough with it…
Place the ingredients in a wide bowl or kneading bowl..
Knead the above ingredients into a smooth and soft Kachori dough…
Cover the dough and let it rest for 15 to 20 minutes…
Divide the dough into equal portions and roll them into round kachori..
Simultaneously, heat the oil to medium-high and start frying the Kachori. These lentils kachori take little longer than the other ones..
Served the lentils Kachori with the traditional spicy tomato-potato curry!
Note: This is a very easy way to create lentils Kachori. Traditionally, the lentils mixture is stuffed in each dough portion, but here we have combined the lentils with the flour to prepare the dough.
Usually, served with raita (a yogurt recipe), pumpkin curry, tomato-potato curry, pickle, and a basic salad. Again, with the same dough we can create our regular Paratha or Roti as well.
Inspired by the cloudy ☁️ and rainy weather in LA, today I have created these quick and easy kachori after a year or two.
Please don’t forget to leave your email id and comments. I appreciate your time and extend my thanks for stopping by here.
For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/
Ingredients
- 3 cups Multigrain Flour
- 1 cup Moong
- 1-inch piece of Ginger
- 1 medium Green Chili
- 1/4 tsp. Asafetida (Hing)
- 1/4 tsp. Mango Powder (Amchur) Optional
- 1/2 tsp. Red Chili Powder
- 1/2 tsp. Garam Masala
- 1/2 tsp. Cumin Powder
- 1 tsp. Coriander Powder
- 1/2 tsp. Salt
- 2 tsps. Ghee or oil (optional)
- Oil for frying
Instructions
Soak the skinned & split green lentils (moong Dal) in water for 2 hrs. or overnight..
Place the drained lentils in a blender jar, add ginger, and green chili..
Pulse grind for 2 to 3 times..
Feel free to add up to 1/4 cup of water as we are going to knead the dough with it…
Place the ingredients in a wide bowl or kneading bowl..
Knead the above ingredients into a smooth and soft Kachori dough…
Cover the dough and let it rest for 15 to 20 minutes…
Divide the dough into equal portions and roll them into round kachori..
Simultaneously, heat the oil to medium-high and start frying the Kachori. These lentil kachori take little longer than the other ones..
Served the lentils Kachori with the traditional spicy tomato-potato curry!
Notes
This is a very easy way to create lentils Kachori. Traditionally, the lentils mixture is stuffed in each dough portion, but here we have combined the lentils with the flour to prepare the dough. Usually, served with raita (a yogurt recipe), pumpkin curry, tomato-potato curry, pickle, and a basic salad. Again, with the same dough we can create our regular Paratha or Roti as well.
