These deliciously flaky kachoris might seem like a whole lot of work and more to make at home but with flavours that are unmatched and unlike any other you would find in your favourite farsan shop.
Kachoris have been a long-standing item on the menus for festive celebrations or Sunday morning breakfasts; but there’s more to the savoury pastry than meets the eye. The Marwari speciality of this deep-fried snack is enjoyed with an array of sweet and spicy chutneys, a spoon of creamy, fresh yoghurt and a sprinkle of chaat masala. This recipe for moong dal kachoris, originating from the ‘Hindi belt’ of India, has been a beloved snack to sink one’s teeth into as a popular street food offering.
To some, it might be justified to buy a kachori or two from your favourite farsan shop considering the amount of detailed prep that goes into making them. However, if the inspiration strikes to make your own for a large group of people congregating at home, this easy recipe is sure to make the laboriousness feel like cake walk. As one of the equally popular variations and contender for the ultimate type of kachori alongside the pyaaz ki kachoris, the moong dal one is sure to shine through and come out tops.
Ingredients [For Stuffing]
Ingredients [For Dough]