Reviews for recipe Moong Dal Kachori #3862

Tarla Dalal Hi Neha, thank you for your feedback. Making Kachori and getting the right puffiness required time which comes with practice. Make sure the dough is kneaded well, do not put pressure while rolling after the kachori is filled. You shall get even better results.

14 Apr 20 09:01 PM

shilpa

on 02 Jul 19 03:56 PM

tried kachori but result not coming crispy. wat is the fault mam

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Tarla Dalal When you knead the dough for kachori make sure you heat the ghee before adding it to the dough. And once you add the hot ghee, mix the ghee and flour mixture. Make sure your ghee is hot and wait for a while after adding the ghee to the dough or else you may burn your fingers. Once heat is bearable mix it and accordingly knead the dough, the kachori''s will definetely come out crispy.

03 Jul 19 03:56 PM

Foodie #629301

on 16 Jul 18 02:29 PM

only kachori should b served or any chutneys with it?

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Tarla Dalal Hello, You can enjoy the kachori as it is or just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve!

17 Jul 18 09:00 AM

Foodie #674348

on 03 Feb 18 10:33 AM

I tried this recipe today. And it came out fabulous. I just replaced maida flour with normal aata to make a little healthy and it tasted super. I guess, we can just make this dal mixture and keep it in the fridge for a couple of days and fill it in various things like parathas.. Thanks for this amazing recipe :)

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Tarla Dalal We are so delighted you loved the recipe. Also, the twist you made to make it healthy sounds amazing. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking!

17 Jul 18 09:01 AM

Back to recipe Moong Dal Kachori

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