Moong dal kachori-aloo ki sabji is a filling breakfast across North India. You can find this as a street food. You will also find this at chaat counters in weddings.
What are different types of Kachori?
Dal Kachori is a crisp deep fried flaky pastry. It is stuffed with spicy lentil mixture. Pyaz ki kachori has onion filling in it. Urad dal stuffed kachori is yet another popular variety. Another awesome recipe is matar ki kachori.Serve it as snack with mint or tamarind chutney. You may also serve it with tomato sauce or dates chutney if you do not have tamarind at home.You can also eat it with curry.
Traditionally the kachoris have been deep fried, recently we made these kachoris in the air fryer. Air fryer has changed the way we thought the recipes could be made. Now we there are a number of air fryer recipes such as Dal bati choorma , baingan bharta, Gobi manchurian , cabbage kofta , malai kofta , lauki kofta and stuffed brinjal.
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How to make moong dal kachori in air fryer? (recipe video)
Ingredients
Refer to recipe card below for exact quantities
Ingredients : Kachori dough
- plain flour
- Oil
- salt
- ajwain / carom seeds
- water to knead the dough
- pinch baking soda (in case of air frying)
For filling
- moong dal ,soaked in water
- amchur / dry mango powder
- turmeric powder
- red chilli powder
- coriander powder
- green chillies
- ginger
- salt
- coriander
- garam masala powder optional
For potato curry
- boiled potatoes
- Cumin
- ginger
- fenugreek seeds
- Bay leaf
Spices for potato curry
- ½ tsp chilli powder
- ½ tsp dried mango powder
- coriander powder
- turmeric
- cumin powder
- garam masala
- 2 tsp dried fenugreek leaves
- Salt as per taste
Refer to recipe card for details.
How to make kachori stuffing?
- Soak moong dal for few hours in water.
- Meanwhile collect the ingredients for stuffing.
- Cook moong dal for 15-20 mins until it is soft and strain it
- Once the dal is cool enough, grind the dal coarsely with minimal water
- In a pan, heat oil and temper cumin seeds, ginger & chilly as per taste..
- Add the moong dal along with remaining spices & coriander leaves.
- Mix it well, cook for few minutes,Keep it aside & let it cool once done.
Traditional style: How to make kachori?
- Mix oil and flour.
- Rub the flour with hands to get a crumbly texture.
- Knead with minimum water.
- Take some amount of dough and flatten it. Roll it with a rolling pin to make a round shape.
- Meanwhile get the filling ready. (See filling steps above).
- Add a spoonful of filling to one part of the rolled dough.
- Close the edges of the dough and seal them like a stuffed roti or paratha.
- Repeat this for all the remaining dough.
- Fry them on a low flame until golden brown on all sides.
- Once they are brown, take it out of the wok and place on a paper napkin to remove extra oil.
How to make moong dal kachori in air fryer?
Make the stuffed kachori, do not make them very thin(else they do not rise while cooking). Brush oil on the kachori
In a preheated airfryer (5 minutes at 200C/390F) , place the kachori to cook for 5 minutes
Brush oil and lower the tempreture to 190C/375F, cook for a further 10-11 minutes.
Serve the kachori with potato curry, since this is air fried, always reheat them so that they are crisp
How to make aloo sabji/potato curry?
- Heat oil in a pan. Add cumin, fenugreek, bay leaf and ginger. Let it splutter.
2. In bowl, mix turmeric, cumin & coriander powder with little water. Add this spice mixture to the pan and let it cook for a minute.
3. Now, add 2 cups water and boiled potatoes, salt. Let it boil. Mix dried mango powder, garam masala, fenugreek leaves and cook for 5 mins. Garnish with coriander.
Related recipes
Moong dal kachori| aloo ki sabji recipe
Ingredients
For Kachori dough
- 2 cups plain flour 2 cup yields 10 kachoris
- ⅓ cup oil for the dough 1 tablespoon more oil in case of air frying
- 2 teaspoon salt
- 1 teaspoon ajwain carom seeds
- water to knead the dough for 2 cups flour use little less ¾ cup water
- oil for frying
- pinch baking soda Only if air frying the kachori
For filling
- 1 cup moong dal soaked for few hours in water
- 1 teaspoon amchur dry mango powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon green chillies
- 1 teaspoon ginger
- 1 teaspoon salt
- 1 small bunch of coriander chopped
- 1 teaspoon garam masala powder optional
For potato curry
- 4 boiled potatoes
- ¼ teaspoon cumin
- ¼ teaspoon ginger
- ¼ teaspoon fenugreek seeds
- 1 bay leaf
Spices (for potato curry)
- ½ teaspoon chilli powder
- ½ teaspoon dried mango powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- ¼ teaspoon garam masala
- 2 teaspoon dried fenugreek leaves
- Salt as per taste
- Garnish: 1 tablespoon chopped coriander
Instructions
Kachori dough
- Mix the flour and ⅓ cup oil together and start mixing by hand until you get a crumbly mixtures.
- Add little water to knead a medium soft dough(not too hard/soft)
- Cover and rest it for 20 min while you make the filling.
Moong dal filling
- Boil the mung dal for 15-20 minutes or until soft,do not overcook it.
- Drain the excess water and allow to cool down.
- Grind it coarsley and keep it aside
- Heat oil,add ginger & chillies,saute for few minutes.
- Add the cooked dal with spices,cook for few minutes,turn off the heat.
For kachori
- Take some dough and flatten into a small circle of approx 3 inches.
- Put spoonful of filling within the center of the dough.
- Pull the edges to close it and also press slightly to flatten them.
Deep fry kachori
- Heat oil and fry on low heat until brown on both sides.
- Before adding the next batch,turn off the heat and allow the oil to cool down a bit
Air fryer kachori
- Make the stuffed kachori,do not make them very thin. Brush oil on the kachori.
- In a preheated airfryer (5 minutes at 190C/375F) , place the kachori to cook for 10 minutes.
- Brush oil ,flip and cook @ 190C/375F, cook for a further 7-8 minutes.
For Potato curry
- Heat oil in a pan.
- Add cumin,fenugreek as well as bay leaf and ginger.Let it splutter.
- In bowl, mix turmeric,cumin & coriander with little water.
- Add this mixture and let it cook for a min.
- Now, add 2 cups water and boiled potatoes,salt.Let it boil.
- Mix dried mango powder, garam masala, fenugreek leaves and cook for 5 mins.
- Garnish with coriander.
Video
Storage
You can keep the masala/stuffing ready in advance and use it in the kachori later on. The dough should be kneaded and used fresh.
Travel tip:
Many halwai and cooks make them continuously in gullies of Banaras. They fry them in a huge wok and churn out dozens at once. The sight itself may be a huge reason for being hungry.Also, many people visit holy river Ganga for morning bath and prayers. They eat breakfast in the gullies on the way back because they are hungry too post an elaborate prayer. This helps tourist also have a good brunch before wandering across various gullies. If you like something cold, you may have a glass of thandai along with it. This Banarasi kachori recipe is one which you will savour for a long time. Tari wale aloo recipe goes great with or without it.
FAQ
You may use the left overs for dahi kachori chaat. Add some pickle, lemon juice, sev mixture and chopped onions. Top it with some tangy chutney. You can also have it plain with masala chai .Great travel companion. It tastes yummy even at room temperature. Enjoy!
Special thanks to my friends Neha Porwal, Raj Gupta and Anuja Vijay who helped us perfect this recipe.
SV says
Could you cook the kachori in the air fryer?
bhavana bhatia says
hi SV,
Thanks for your query, I have not tried that yet. I did see some recipes of cooking kachori in the airfyer, but haven't tried myself.
Thanks