Multani Moth Kachori

Multani Moth Kachori-A spicy and tasty moth beans curry topped with crispy broken kachori and chopped onions and tomatoes. This is one filling and delicious street food.

Multani Moth Kachori is a popular street food from Delhi and is quite a tasty and filling dish. Back in my childhood days the street hawkers would bring the Multani moth kachori stall on their heads and would make a plate in front of you.

Nowadays the stalls are limited to some shops in fixed places but you might still find the vendors in Janpath, CP or Karolbagh areas.

Normally the kachoris are also stuffed with moth bean curry and the vendors also add some cooked rice to make the moth kachori and suffice the purpose of lunch or mid-day meal.

But I made plain kachori and did not add any rice in it and we still loved it and felt quite satisfied with having two plates of it.

So until today, I have had posted the recipes below for our month long marathon under street food category. Stay tuned for my next street food entry.

Multani Moth Kachori

INGREDIENTS OF Multani Moth Kachori :-

For Moth Curry:-

  • 1 1/2 cup moth beans
  • 1 teaspoon ginger, chopped
  • 1 teaspoon garlic, chopped
  • 1 onion, chopped
  • salt to taste
  • 1 tablespoon oil
  • 1 teaspoon amchoor powder

For ground masala:-

  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon carom seeds
  • 1-2 dried red chilli

Other ingredients:-

  • tamarind chutney as required
  • mint chutney as required
  • 1/2 cup onions, sliced or chopped
  • 1/2 cup tomatoes, chopped
  • 1-2 green chillies, chopped
  • 1/4 cup coriander leaves, chopped
  • juice of one lemon
  • 1 teaspoon chaat masala

For Kachori:-

  • 1/2 cup all purpose flour
  • 1 cup wheat flour
  • 1 teaspoon carom seeds
  • 1 teaspoon oil
  • a pinch salt
  • water as required
  • oil for deep frying

INSTRUCTIONS OF Multani Moth Kachori :-

Make Moth Curry:-

Wash and soak moth beans in enough water for 6-8 hours or overnight.

  • Cook the soaked moth dal in pressure cooker with 4 cups of water and pinch of salt for about 4 whistles.
  • Let the pressure release naturally and the open the lid and put the cooked dal aside.
  • Heat oil in a pan and add onions, ginger, and garlic. Saute for few minutes. Stir and add the ground masala, salt, and amchoor powder and remove from heat.
  • Add the tempering into the cooked dal and set aside.

Make the kachoris.:-

  • In a mixing bowl add flours, salt, carom seeds and oil. Mix to combine.
  • Knead a smooth dough using enough water and let the dough rest for 30 minutes.
  • Heat oil in a wok over medium-low heat. Divide the dough into small lime sized balls.
  • Roll each ball into a round disc, prick with the fork and deep fry until golden and crispy.
  • Drain on paper towel and set aside.

Assembling:-

  • Into the serving bowls or plate crumble two or three kachoris, add ladlefuls of moth curry, drizzle mint chutney.
  • Sprinkle chaat masala, lemon juice and top with some chopped tomato, onions, green chilli and coriander leaves.
  • Serve and enjoy.

NOTES:-

Normally the kachrois are too stuffed with the moth curry if you desire you can stuff the moth curry into the kachoris too.The street vendors also add cooked rice while making the moth kachori plate, it is optional and can be added if desired.Adjust the spices and seasonings as per your taste.

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