Air fryer recipe · Snacks
Spiced Moong Dal Kachori Puffs
Flaky stuffed pockets bursting with a heady roasted moong dal masala, crisped to a shatter.
- 40 minTotal time
- 185°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 455kcal
- 13.4 gprotein
- 66.8 gcarbs
- 15.3 gfat
- 5.9 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour (maida)1.5 cups
- Yellow moong dal1/2 cup soaked
- Fennel & coriander seeds1 tbsp each, crushed
- Asafoetida (hing)1/4 tsp
- Ghee3 tbsp
Method
Knead a short dough
Rub ghee into the maida with salt until crumbly, then add water sparingly to form a firm, smooth dough. Rest it covered for 20 minutes so it rolls without springing back.
Cook the filling
Coarsely grind the soaked moong dal, then dry-roast it with crushed fennel, coriander, hing and chilli until it smells nutty and turns crumbly. Cool the masala completely before stuffing.
Stuff the pockets
Roll small discs, spoon in the filling, gather the edges over it and pinch shut. Gently flatten each stuffed ball into a thick disc without tearing the seal.
Oil and rest
Brush the kachoris all over with ghee or oil and let them sit five minutes so the surface relaxes. This helps them blister rather than crack.
Air-fry till flaky
Place the kachoris in a single layer and air-fry at 185C for 16 minutes, flipping halfway, until pale gold, blistered and crisp throughout. Serve hot with tamarind chutney.
