Moong Dal Kachori

Chef.Foodie's picture

Jan. 05, 2011


Asafoetida 1
Green gram 225 Gram
Ginger 5 Gram
Coriander leaves 50 Gram
Turmeric 1/2 Teaspoon
Sugar 1 Teaspoon
Cumin coriander powder 1/2 Teaspoon
Fat 55 Gram
Sultanas 50 Gram
Coconut 30 Gram
Chili powder 5 Gram
Lime 2
Salt To Taste
Refined flour 115 Gram
Semolina 55 Gram
Fat 20 Gram
Salt 1 Teaspoon
Fat 1 Tablespoon


1. Wash and soak gram overnight and grind it coarsely.

2. Chop ginger and coriander leaves; grate coconut.

3. Heat fat, add the gram and cook. Add grated coconut, coriander and cumin powder, asafoetida, ginger, coriander leaves, turmeric, chilli powder and salt.

4. Stir; add lime juice and sugar. Cook for a few minutes longer and remove. Add sultanas.

5. Sieve flour and semolina; add salt and rub in fat.

6. Make a dough and keep it covered for half an hour. Knead well.

7. Divide into equal portions; roll as for poories and put the gram mixture in the centre. Turn over and seal, using a little water.

8. Pinch the edges together.

9. Fry in deep fat. The fat should be quite hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 639Calories from Fat 236

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 616 mg25.67%

Total Carbohydrates 84 g28%

Dietary Fiber 13 g52%

Sugars 13 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet