Mini Dry मसाला कचोरी एक बार बनाइए, महीनों चलाइए Diwali Special

Ingredients

• 1 cup Mung Dal (washed and soaked for 1 hour; can substitute with urad dal)
• 2 cups All-Purpose Flour (approximately 250 g, sifted)
• 3 tablespoons Ghee (melted; gives extra crispness, can use unsalted butter or vegetable oil)
• 1/2 teaspoon Salt (adjust to taste)
• 1/4 cup Water (lukewarm, for dough)
• 2 tablespoons Vegetable Oil (for tempering spices)
• 1 teaspoon Cumin Seeds (lightly crushed)
• 1 teaspoon Fennel Seeds (lightly crushed)
• 10 pieces Black Peppercorns (freshly crushed)
• 4 pieces Cloves (coarsely crushed)
• 1 tablespoon Coriander Seeds (crushed)
• 2 tablespoons Almonds (coarsely chopped)
• 2 tablespoons Cashews (coarsely chopped)
• 1/2 teaspoon Asafoetida (Hing) (powdered)
• 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed)
• 1/2 teaspoon Turmeric Powder
• 1.5 teaspoons Red Chili Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 2 tablespoons Gram Flour (Besan) (roasted lightly for binding)
• 1/4 teaspoon Amchur Powder (dry mango powder for tanginess)
• 1/4 teaspoon Garam Masala

Instructions

1. Wash and Soak Mung Dal

   Rinse the mung dal under running water, then soak in enough water for about 1 hour. No need to over‑soak; 1 hour is sufficient.

   Time: PT15M

2. Prepare the Dough

   In a mixing bowl combine the sifted all‑purpose flour, melted ghee, salt and lukewarm water. Knead into a smooth, non‑sticky dough. Add a little extra water if needed.

   Time: PT15M

3. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 10‑15 minutes.

   Time: PT15M

4. Make the Spiced Filling

   Heat 2 Tbsp oil in a kadhai over medium heat. Add cumin seeds, fennel seeds, crushed black pepper, cloves, and coriander seeds. Stir for a few seconds until fragrant. Add chopped almonds and cashews, sauté briefly. Add asafoetida, kasuri methi, turmeric, red chili powder, cumin powder, coriander powder, amchur, and garam masala; stir for 30 seconds. Sprinkle gram flour and stir to roast lightly. Add the soaked mung dal (drained) and a pinch of salt. Cook, stirring occasionally, until the dal is fully cooked and the mixture is dry, about 10‑12 minutes.

   Time: PT20M

   Temperature: Medium heat

5. Cool the Filling

   Transfer the cooked filling to a wide plate and let it cool completely (about 10 minutes) before using.

   Time: PT10M

6. Shape the Kachoris

   Divide the rested dough into equal portions (about 12‑14 balls). Flatten each ball, place a spoonful of filling in the centre, bring the edges together and seal tightly. Gently roll each sealed ball into a 2‑inch disc, being careful not to tear.

   Time: PT15M

7. Rest Shaped Kachoris

   Place the rolled kachoris on a tray, cover with a clean kitchen cloth and let rest for 10 minutes.

   Time: PT10M

8. Heat Oil for Frying

   Fill a deep frying pan with enough oil (or ghee) to submerge the kachoris. Heat over medium‑high heat until a small piece of dough sizzles on contact.

   Time: PT5M

   Temperature: Medium‑high heat

9. Fry the Kachoris

   Gently slide a few kachoris into the hot oil. Fry on medium heat, turning occasionally, until they turn golden‑brown and become crisp (about 3‑4 minutes per side). Remove with a slotted spoon and drain on paper towels.

   Time: PT20M

   Temperature: Medium heat

10. Cool and Store

    Allow the fried kachoris to cool completely (2‑3 hours) on a wire rack. Once cooled, store in an airtight container with a tight lid. They stay fresh for 1‑1.5 months at room temperature.

    Time: PT30M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

20 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Mung Dal: Urad Dal
• Instead of All-Purpose Flour: Whole Wheat Flour (will affect texture)
• Instead of Ghee: Unsalted Butter, Vegetable Oil
• Instead of Vegetable Oil: Ghee
• Instead of Almonds: Cashews
• Instead of Cashews: Almonds
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Amchur Powder: Lemon zest

Equipment Needed

• Mixing Bowl
• Fine Mesh Sieve
• Kadhai or Deep Pan
• Frying Pan (deep)
• Spatula or Slotted Spoon
• Rolling Board
• Rolling Pin
• Measuring Spoons
• Airtight Storage Container

Critical Steps — Do Not Skip

• Soaking the mung dal for the correct time
• Achieving a smooth, soft dough without excess water
• Cooking the filling until completely dry
• Sealing the kachori tightly to avoid oil leakage
• Maintaining proper oil temperature while frying

Chef Tips from the Video

• Using ghee in the dough gives a richer flavor and extra crunch compared to oil.
• Roasting the gram flour for just a minute adds a nutty binding without making the filling bitter.
• Press the sealed kachori gently; excessive force can cause the dough to tear.

Troubleshooting

Storage

Refrigerator: Not recommended; kachoris stay crisp at room temperature.

Freezer: Can freeze for up to 2 months; reheat in oven to restore crispness.

Room temperature: Store in airtight container for 1‑1.5 months away from direct sunlight.

Make-Ahead Tips

• Prepare the dough a day ahead and keep it covered in the fridge; bring to room temperature before shaping.
• The filling can be made up to 2 days in advance and stored in an airtight container.
• Fry the kachoris just before serving for maximum crispness; reheating in a hot oven (350°F) restores texture.

Frequently Asked Questions