Moth Chawal Kachori Recipe

Cooking Directions

• STEP 1.To make the filling, soak moth beans and rice in water for a few hours. Drain the water and grind them into a coarse paste.
• STEP 2.Heat oil in a pan and add cumin seeds, asafoetida, and chopped green chilies. Saute for a minute.
• STEP 3.Add the moth beans and rice paste to the pan and cook until the mixture thickens. Add salt, red chili powder, and garam masala for flavor.
• STEP 4.Allow the filling to cool down. Meanwhile, prepare the dough by mixing all-purpose flour, salt, and oil. Knead it into a soft dough.
• STEP 5.Divide the dough into small balls and flatten them. Place a spoonful of the filling in the center and seal the edges to form a kachori.
• STEP 6.Heat oil in a deep pan and fry the kachoris until they turn golden brown and crispy.
• STEP 7.Serve the moth chawal kachoris hot with chutney or yogurt dip.

Cooking Tips

• Make sure to soak the moth beans and rice for a few hours to soften them before grinding.
• Adjust the spice levels according to your preference.
• Ensure that the oil is hot enough before frying the kachoris to achieve a crispy texture.

Storage and Serving

• Moth chawal kachoris are best served hot and fresh.
• You can store any leftover kachoris in an airtight container in the refrigerator for up to 2 days.
• Reheat the kachoris in an oven or microwave before serving.