26 September 2015,12:44 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Combine flour, salt and oil. Gradually add in the water to make a soft dough. Cover it with a cloth and allow it to rest for 30 minutes.
  • Make the filling: heat the oil in a pan, add cumin seeds and asafoetida. When the seeds begin to splutter, add the drained moong dal. Cook for 1-2 minutes.
  • Now add the remaining ingredients one after the other and cook for 5-7 minutes or until the masala is cooked.
  • Divide the dough into 10 - 12 portions and roll out to a disc.
  • Place 1 tablespoon of the filling at the centre and seal the edges. Repeat the same with remaining dough and filling.
  • Heat oil in a deep fry pan or wok, deep fry the kachoris at low temperature until golden brown on both the sides ,flip it once. Drain the excess oil by placing it on a kitchen towel.
  • Serve it hot with tamarind chutney.




  • 100 grams yellow moong dal/split yellow gram (soaked for 1 hour and drained)
  • 2 tablespoon Bengal gram flour
  • 2 tablespoon IDHAYAM MANTRA peanut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger-green chilli paste
  • 1 teaspoon chilli powder
  • 1 teaspoon dried mango powder
  • 1 teaspoon black salt
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • ¼ teaspoon asafoetida
  • Salt to taste

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