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Punjab · Snack

Dry Mango & Moong Kachori

Traditional 14. Dry Mango & Moong Kachori recipe

🧺 Ingredients

• 2 cups (250g) all-purpose flour
• ½ tsp salt
• ¼ cup ghee
• ½ cup water
• Oil for deep frying
• ½ cup yellow moong lentils
• ½ tbsp ghee (for filling)
• 2 tbsp dry mango powder (amchur)
• ¼ tsp turmeric
• 1 tsp red chili powder (adjust for heat)
• ½ tsp cumin powder
• 1 tsp coriander powder
• 1 tsp fennel seeds, crushed
• ½ tsp dry ginger powder
• Pinch of asafoetida
• Salt to taste
• 1 tsp lemon juice

👩‍🍳 How to make Dry Mango & Moong Kachori

1. Make dough (10 mins): Mix flour, salt. Add ¼ cup ghee, rub until breadcrumbs. Add water, knead stiff dough. Rest 30 mins.
2. Soak and prepare moong dal (2 hours soak + 5 mins cook): Soak moong 2 hours, drain. Heat ½ tbsp ghee, add fennel, turmeric, chili powder, cumin powder, coriander powder (1 min medium heat). Coarsely grind soaked moong, add to pan. Cook 2-3 mins on medium heat, stirring, until dry. Add dry ginger, amchur (mango powder), asafoetida, salt, lemon juice. Cool 5 mins—filling should be tangy, spiced.
3. Shape kachoris (15 mins): Roll dough thin 4-inch discs. Fill with 1 tbsp moong-mango mixture, fold half-moon, seal tight.
4. Deep fry (10 mins, medium heat): Oil 350°F. Fry 4 at time for 7-9 mins, turning every 2 mins—golden, crispy, fully cooked.

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