Crispy Spinach and Moong Dal Kachori: A Healthy Indian Snack Recipe
1 hour 10 minutes
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About Crispy Spinach and Moong Dal Kachori: A Healthy Indian Snack Recipe
Craving a delicious and healthy snack? These crispy Spinach and Moong Dal Kachoris are the perfect solution! This recipe combines the protein-rich goodness of moong dal (split yellow lentils) with the vibrant flavor of spinach, creating a satisfying and flavorful treat that's surprisingly easy to make at home.Forget greasy, unhealthy snacks – these kachoris are light, crispy, and packed with nutrients. They're perfect for a quick lunch, an evening snack, or even a party appetizer. Get ready to impress your friends and family with this simple yet elegant Indian recipe.Follow our step-by-step guide and discover the joy of making these delightful kachoris from scratch. Prepare to be amazed by how simple it is to create such a flavorful and healthy snack!
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Recipe Time & More
Prep45 minutes
Cook25 minutes
Total1 hour 10 minutes
Ingredients
- 175 gm Mung Bean dhuli
- 250 gm Spinach
- 500 gm Whole Wheat Flour whole
- 1/2 tsp Chili Powder red
- 1-2 tsp Salt or as per order
- 2 tbsp Oil - for frying
Instructions
Prepare the Filling
- Soak the moong dal in water for at least 1 hour. Drain and grind coarsely using a blender or food processor.
- Wash the spinach thoroughly, then blanch it in boiling water for 1-2 minutes. Immediately plunge into ice water to stop the cooking process. Squeeze out excess water and finely chop the spinach.
- Heat 1 tablespoon of oil in a pan. Add cumin seeds (optional) and allow to splutter. Add the chopped spinach, turmeric powder (optional), red chili powder, and salt. Sauté for 2-3 minutes until the spinach wilts slightly. Stir in the ground moong dal and cook for another 2-3 minutes, until the mixture is slightly dry. Remove from heat and let cool completely.
Make the Dough
- In a large bowl, combine the whole wheat flour and 2 tablespoons of oil. Mix well.
- Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth and elastic.
- Cover the dough and let it rest for at least 15-20 minutes.
Assemble and Fry the Kachoris
- Divide the dough into small, equal-sized balls.
- Roll each ball into a 3-4 inch circle using a rolling pin.
- Place a spoonful of the spinach and moong dal mixture in the center of each circle.
- Carefully bring the edges of the dough together, pinching to seal completely, forming a half-moon or ball shape. Gently flatten slightly.
- Heat the remaining oil for deep frying in a large, heavy-bottomed pan or kadai over medium heat. The oil should be hot enough that a small piece of dough sizzles immediately when dropped in.
- Carefully place the kachoris in the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry, turning occasionally, until golden brown and crispy (about 3-4 minutes per side).
- Remove the kachoris from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve
- Serve the Spinach and Moong Dal Kachoris hot with tamarind chutney or any other chutney of your choice.
Recipe Notes
Expert Tips for Perfect Kachoris:
- For extra crispy kachoris, ensure the dough is not too soft. Adjust the water accordingly.
- Don't overcrowd the pan while frying. This will lower the oil temperature and result in soggy kachoris.
- Allow the filling to cool completely before assembling the kachoris. This prevents the filling from leaking while frying.
- Adjust the amount of spices in the filling according to your preference. You can add other vegetables or herbs as well.
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Recipe Nutrition
Calories: 686kcalCarbohydrates: 124gProtein: 26gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 650mgPotassium: 487mgFiber: 9gSugar: 1gVitamin A: 6021IUVitamin C: 18mgCalcium: 99mgIron: 9mg
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Looks so incredible! Thank you for sharing.
This looks so inviting! I’m eager to try it.
Wow, this looks fantastic!