Kachori Paratha Recipe

Kachori Paratha

  • Prep Time
    180 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Kachori Paratha is a nice flavorful dish. 

Kachori Paratha is a healthy and nutritious recipe. You just need moong dal, gram flour, whole wheat dough, and some spices to prepare this paratha. You will get a kachori taste in the paratha. Moreover, you can serve it for lunch and dinner. Whenever there are no vegetables in your refrigerator this is a great option for your family. It goes well with pickle, curd, or any type of chutney. In addition, it is a low-calorie dish with amazing taste. So, try to make this dish in your kitchen and share your valuable feedback with us.

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This recipe was prepared by a lovely Mom: Neeta Sharma

Tips and Suggestions by the Mom Chef:

  • Soaked moong dal should be coarsely ground in pulse mode.
  • Coriander leaves should be added when the stuffing cools down.
  • Add oil to the tawa while roasting the paratha, to make crispy and nicely golden brown paratha.
  • Ghee can be added instead of oil to roast the paratha.

For more such exciting recipes like Kachori Paratha, please click on the following links :

  1. Moong Dal Palak Dosa | Hara Bhara Dosa
  2. Oats Vegetable Paratha
  3. Matar Suji Ki Kachori | Sooji Matar Kachori

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Ingredients

  • Yellow lentils / Moong dal - 1 Cup
  • Water - As required
  • Oil - 1 tbsp + For roasting
  • Cumin seeds / Jeera - 1/2 tsp
  • Crushed coriander seeds / Sabut dhaniya - 1 tsp
  • Fennel seeds / Saunf - 1 tsp
  • Gram flour / Besan - 1 tsp
  • Asafoetida / Hing - A pinch
  • Red chilli powder / Lal mirch powder - 1/2 tsp
  • Salt - As per taste
  • Black salt / Kala namak - 1/2 tsp
  • Coriander leaves / Hara dhaniya - A handful
  • Whole wheat dough - As required
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Soak moong dal for 2 to 3 hours. Then transfer it to a grinding jar. Coarsely grind it for a few seconds in pulse mode.
  2. Heat oil in a pan. Add cumin seeds, crushed coriander seeds, and fennel seeds. Mix well.
  3. Add gram flour. Mix well and roast it for 1 to 2 minutes on low flame till a nice aroma begin to rise.
  4. Then add asafoetida, red chilli powder, salt, and black salt. Mix well.
  5. Further, add ground moong dal. Roast it for 2 minutes on high flame. Keep stirring continuously till the water evaporate and the mixture becomes dry.
  6. Keep it aside and let it cool down. Then add coriander leaves and mix well. Keep it aside.
  7. Take the medium-soft whole wheat dough and make round shaped big circular peda from the dough. Dust it with flour and roll a peda to make a paratha.
  8. Add the prepared moong dal stuffing in the center. Join the edges and seal the paratha properly. Dust it with flour. Then roll it with light hands and prepare the paratha.
  9. Meanwhile, heat a tawa. Place the prepared paratha on it and cook it on one side. Flip it, once it is slightly brown.
  10. Apply oil on both sides and cook on a medium flame. Press the paratha and add oil to the tawa while roasting the paratha, to make crispy and nicely golden brown paratha. Once done, cut it into 4 pieces and transfer them to a serving plate.
  11. 'Kachori Paratha' is ready to be served.

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