Mogar Dal Kachori Recipe by Vari Shah 577 days ago

Mogar Dal Kachori
Kachori crusts are filled with aromatic fillings, to make interesting and crisp teatime savouries. Small kachoris are also used as dumplings in gravy.

Preparation Method

      For the Crust
    1. Mix all the ingredients. Knead to a smooth dough.
    2. Divide it into 12 portions and keep covered.
      For the Filling
    1. In a pan, soak dal in enough water for 2-3 hours. Drain.
    2. Boil enough water in a pan. Add the drained dal and cook till par boiled. Keep aside the dal in a colander, to drain the water completely.
    3. On a low flame, heat oil in a pan. Sauté the cooked dal. Stir, till it is dry. Remove from the fire. Cool it. Keep aside.
    4. On a low flame, heat oil on a griddle.
    5. Separately sauté the red chillies, cumin, coriander and fennel seeds for 1-2 minutes. Remove from the fire. Add other dry spices. Mix well. Cool and dry grind.
    6. Add raisins and spices to the roasted dal. Mix well. Divide the filling into 12 portions. Use as required.
      To Proceed
    1. Knead the dough portions. Roll each portion into small rounds (puris).
    2. Place a portion of the filling in the center of a round.
    3. Gather and stretch the dough over the filling to make a small round ball. Seal the edges on the top firmly.
    4. Repeat for the remaining dough and filling, to make more kachoris.
    5. On a high flame, heat oil in a frying pan. Lower flame. Deep fry kachoris. Keep turning them with a frying spoon till golden brown in colour.
    6. Remove on an absorbent paper
    7. Serve hot with coriander or sweet chutney.
      Additional Note
    • Shape the kachoris to a cocktail size.
      Kachoris can be steamed instead of deep-frying.


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    Serves : 12 pieces
    Ready In : 45 Minutes
    Level :
    Tithi :
    Tastes :
    Cuisine :
      For the Crust
    1. 1 cup refined flour
    2. 3 tablespoons ghee (approx.)
    3. 1/4 cup water (approx.)
    4. salt to taste
    5. For the Filling
    6. 1 cup split green beans without skin
    7. 1 1/2 teaspoons red chilli powder
    8. 1/2 teaspoon turmeric powder
    9. 1/4 teaspoon cinnamon powder
    10. 1/4 teaspoon clove powder
    11. 1 teaspoon cumin seeds
    12. 1 tablespoon coriander seeds
    13. 1 tablespoon fennel seeds
    14. 3-4 dried red chillies (boria)
    15. 2 teaspoons dry mango powder or
    16. 1/2 teaspoon citric acid crystals (limbu na phul)
    17. 1 1/2 teaspoons sugar (approx.)
    18. 15 pieces raisins (sautéed)
    19. 1 1/2 tablespoons oil (for beans)
    20. 1/2 tablespoon oil (for spices)
    21. salt to taste
    22. oil to deep fry

    Related Recipes

    1. Khasta Kachori
    2. Matar Kachori


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