By: Payal
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Kachori is that go-to North Indian snack we just can't resist - This winter, try out a crispy twist with Aata Moong Dal Kachori that's comforting and delicious.
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Start by mixing flour, ajwain, salt, and ghee. Don't skimp on the ghee-it's the secret to that flaky magic. Knead it well, then let the dough rest.
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Take your moong dal & coarsely grind it. The trick? Don't overdo it. Those slightly chunky lentils bring just the right texture to your kachori filling.
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Blend coriander seeds, red chilli , fennel seeds, & cumin to create an aromatic spice mix. This step is where your kachoris go from good to great.
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While cooking the dal mixture, add besan. It's not just a filler-it helps soak up excess moisture. Also, let the filling cool completely before assembling.
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Roll a small portion of dough into a ball, stuff it with the filling, & seal it up like a pro. Gently press it into a disc-this step is oddly satisfying.
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The secret to perfectly crispy kachoris? Fry them patiently till they turn a golden shade of perfection. Serve piping hot with some tangy chutney
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Try These Kachori Recipes:
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