Instant Moong Dal Kachori with Wheat Flour – No Soaking, No Cooking Needed!

Craving something crispy and flavorful? Try this instant moong dal kachori—a traditional recipe with a twist. No soaking, no boiling, and made entirely from wheat flour! My grandmother used to prepare it this way, and now I’m bringing it to your kitchen—with a unique stuffing you’ve likely never seen before.

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🧂 Ingredients

For Dough:

• 1 cup wheat flour (atta)
• 2 tbsp fine semolina (sooji/rava)
• 1 tbsp desi ghee
• 1 tsp red chili flakes
• 1 tsp white sesame seeds (til)
• 1 tsp salt
• ¾ cup water (adjust as needed)

For Stuffing:

• 3 tbsp washed moong dal (approx. 30g)
• ½ cup besan (gram flour)
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 1 tsp red chili powder
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp salt
• 1 pinch baking soda
• ¼ tsp black pepper

Tempering for Stuffing:

• 2–3 tbsp cooking oil
• 1 tsp asafoetida (hing)
• 1 tsp crushed coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds (saunf) – use coarsely crushed for flavor
• 3–4 finely chopped green chilies

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👩‍🍳 Instructions

1. Prepare the Dough

1. In a large mixing bowl, add ¾ cup water, ghee, semolina, chili flakes, sesame seeds, and salt. Mix well to combine.
2. Let the mixture sit for 5 minutes—this helps semolina absorb moisture.
3. Gradually add the wheat flour and knead into a soft, pliable dough. Add a few drops of oil and knead again.
4. Cover with a damp cloth and set aside for at least 30 minutes.

2. Make the Stuffing

1. Rinse moong dal 2–3 times. Soak in boiling hot water (just enough to cover) for 5 minutes. Do not overfill with water.
2. Once softened slightly, drain excess water if needed.
3. Add besan, kasuri methi, turmeric, chili powder, coriander powder, salt, baking soda, and black pepper to the moong dal.
4. In a tadka pan, heat 2–3 tbsp oil. Add hing, crushed coriander, cumin, fennel, and chopped green chilies. Let it sizzle.
5. Pour this hot tempering over the besan-dal mix and combine well. The heat will bind everything like dough.
6. Let it cool for 3–4 minutes, then shape into small lemon-sized balls (about 15g each). You’ll get around 11 stuffing balls.

3. Assemble the Kachoris

1. Divide the rested dough into equal-sized portions (about 30g each).
2. Flatten one dough ball into a small disc, slightly deeper in the center.
3. Place a stuffing ball in the middle and use your fingers and thumb to wrap and seal the dough around it. Remove excess dough.
4. Gently flatten using your palm or thumbs. Don’t make it too thin—dal stuffing is dry and may crack if overstretched.

4. Fry the Kachoris

1. Heat oil on medium-low flame. Very important: drop kachoris in warm oil, not hot (100–120°C). If the oil is too hot, the dal won’t cook from inside.
2. Let them fry slowly for 12–15 minutes until golden and puffed. Keep turning for even cooking.
3. Once crisp, drain on paper towel.

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🍽️ Serving Suggestions

Serve hot with tamarind chutney, green coriander chutney, or simply enjoy with chai! Perfect for rainy days, parties, or festive snacks.

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💡 Why You’ll Love This Recipe

• No soaking overnight or boiling dal
• Soft, crispy, and flaky from wheat flour & semolina
• Flavor-packed stuffing with aromatic tempering
• Traditional taste with instant preparation

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