Moong Dal Kachori Recipe (Updated)

Moong Dal Kachori Recipe

Moong Dal Kachori recipe is a spicy Indian snack from North India. Kachori is a flaky, crispy deep-fried snack made with spicy moong dal lentil stuffing.

Indian cuisine offers a wide variety of kachoris, and Moong dal Kachori is one of them, where filling or stuffing of these kachoris can range from lentils to vegetables.

It is the most popular and loved street food in India, and you will find all the street hawkers, halwai, and restaurants selling kachoris throughout the year.

Moong dal Kachori is also called Khasta kachori. This Khasta kachori is puffed up and flaky from the outside and hollow from the inside with dal stuffing. Today, I am not sharing a Khasta Kachori recipe but a simple moong dal kachori recipe with dal stuffing.

Festival season is around, and no Indian festival is complete without kachori. Kachori, served hot with spicy green chutney and sweet tamarind dates chutney, is the food lover’s delight. Relish this kachori for breakfast, evening tea, or as a side dish with any meal.

With flavorful and spicy stuffing, this moong dal ki kachori is deep-fried patiently on a slow flame to get a flaky and crispy crust from the outside and well-cooked from the inside. It may look slightly complicated, but trust me, follow all the steps and videos, and make it effortless at home.

Slow frying is the first trick to getting the right texture of the kachori. Another trick is the Moyen, the amount of ghee or oil added while kneading the dough. Moyen helps in making the kachori flaky and crispy.

Make these moong dal ki kachoris and store them in the fridge. It stays fresh for 2 to 3 days, and you can enjoy them cold or hot by warming them in the microwave.

During any celebration, Diwali, Holi, or any festival season, make these kachoris in advance in a lot, fry them one-fourth or half, cool them, and keep them in an air-tight container in the freezer. During the festival season, we are always busy, and with too much work, this is a perfect snack recipe. All you need to de-freeze the kachoris, fry them, and enjoy them anytime. The kachoris can last up to 15 days in the freezer.

Plus, you can also have a look at our other collections:

Indian Breakfast Recipes – Baked Beans Indian Style, Masala Umpa, Moong Paratha.

Indian Lunch Recipes – Chana Dal Recipe, Theeki Meethi Lauki Ki Sabji, Tomato Kadhi.

Indian Snacks Recipes – Khaman Dhokla, Dahi ke Rice Pakora, Aloo Mint Kachori, Instant Chakli recipe.

Indian Bread Recipes – Rajgira Paratha, Easy Sprouted Moong Paratha Recipe, Moong Dal Paratha.

Indian Fasting Recipes – Farali Pattice, Rajgira Halwa, Farali Dhokla.

Indian Desserts Recipes – Dates Ladoo, Caramel Chocolate Fudge, Gulkand Chocolate Mithai, Mango Kulfi.

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Moong Dal Kachori Recipe (Updated)

Moong Dal Kachori recipe is a spicy Indian snack from North India. Kachori is a flaky, crispy deep-fried snack made with spicy moong dal lentil stuffing.

Indian cuisine offers a wide variety of kachoris, and Moong dal Kachori is one of them, where filling or stuffing of these kachoris can range from lentils to vegetables.

It is the most popular and loved street food in India, and you will find all the street hawkers, halwai, and restaurants selling kachoris throughout the year.

Moong dal Kachori is also called Khasta kachori. This Khasta kachori is puffed up and flaky from the outside and hollow from the inside with dal stuffing. Today, I am not sharing a Khasta Kachori recipe but a simple moong dal kachori recipe with dal stuffing.

Festival season is around, and no Indian festival is complete without kachori. Kachori, served hot with spicy green chutney and sweet tamarind dates chutney, is the food lover's delight. Relish this kachori for breakfast, evening tea, or as a side dish with any meal.

Prep Time10 minutes mins

Cook Time40 minutes mins

Soaking Time30 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Snacks

Cuisine: Indian

Keyword: how to make moong dal kachori at home, Moong dal kachori, Moong Dal kachori recipe, Moong dal ki Kachori, recipe of moong dal kachori

Servings: 15 kachoris

Ingredients

• ¾ cup Moong dal
• 1 tbsp Green chili paste 
• 1 tbsp Ginger paste
• 6 ½ tbsp Oil
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds
• ¼ tsp Turmeric powder
• 1 tbsp Coriander powder
• Fresh coriander leaves
• Salt as per taste
• ½ tbsp Red chilli powder 
• ½ tsp Garam masala
• Mango powder pinch
• ½ tsp Chaat masala 
• ¼ tsp Asafoetida
• 2½ cups Maida
• 1 tbsp Semolina
• Oil for frying

Instructions

• Wash and soak ¾ cup of moong dal for 30 minutes.
• Add enough water and cook the dal. Remove the foam from the dal.
• Do not overcook the dal. Press it with your finger; it should break apart easily.

  Tip* – The dal should not be soft and mushy. Every grain should be separate from the other.
• Drain the water and keep it aside.
• In a pan, add 2 tbsp of oil and heat it. Add 1 tsp of cumin seeds and saute it. Add 1 tsp of fennel seeds, ¼ tsp asafoetida, 1 tbsp of green chili, and 1 tbsp of ginger paste. Saute for a minute.
• Add the cooked moong dal and mix it well. Now add ¼ tsp of turmeric powder, 1 tbsp of coriander powder, ½ tbsp of red chili powder, a pinch of mango powder, ½ tsp of chaat masala, ½ tsp of garam masala, salt as per taste, and mix all the ingredients well.
• Add plenty of fresh coriander leaves and mix all the ingredients well.
• Cover with the lid and simmer for a minute. Then transfer to a bowl and cool the mixture.
• Add 2½ cups of maida, 1 tbsp of semolina, salt as per taste, and 4 tbsp of oil to a mixing bowl. Mix all the ingredients well.
• Add water and knead a semi-soft dough. Now add ½ tbsp oil and knead the dough well for a minute.
• Pinch a lemon-size dough, roll it into a ball, and flatten it. With a rolling pin, roll it into small-size poori, with a thickness similar to poori. Hold it in your palm.
• Place 1 tbsp of the prepared dal mixture.
• Combine all ends to form a tight bundle and remove the excess dough.
• Pinch and seal the ends firmly. Flatten them slightly
• Placing the seal end downwards, transfer them to medium hot oil. Let the kachoris fry on a low flame for some time.
• Now flip and fry till the kachoris turn golden in color.
• Drain the kachoris over the kitchen towel to remove excess oil.
• Serve hot with mint green coriander chutney.

How to make Moong Dal Kachori at home Step by Step Instructions

1. Wash and soak ¾ cup of moong dal for 30 minutes.
   
2. Add enough water and cook the dal. Remove the foam from the dal.
   
3. Do not overcook the dal. Press it with your finger; it should break apart easily. Tip* – The dal should not be soft and mushy. Every grain should be separate from the other.
   
4. Drain the water and keep it aside.
   
5. In a pan, add 2 tbsp of oil and heat it. Add 1 tsp of cumin seeds and saute it. Add 1 tsp of fennel seeds, ¼ tsp asafoetida, 1 tbsp of green chili paste, and 1 tbsp of ginger paste. Saute for a minute.
   
6. Add the cooked moong dal and mix it well. Now add ¼ tsp of turmeric powder, 1 tbsp of coriander powder, ½ tbsp of red chili powder, a pinch of mango powder, ½ tsp of chaat masala, ½ tsp of garam masala, salt as per taste, and mix all the ingredients well.
   
7. Add plenty of fresh coriander leaves and mix all the ingredients well.
   
8. Cover with the lid and simmer for a minute. Then transfer to a bowl and cool the mixture.
   
9. Add 2½ cups of maida, 1 tbsp of semolina, salt as per taste, and 4 tbsp of oil to a mixing bowl. Mix all the ingredients well.
   
10. Add water and knead a semi-soft dough. Now add ½ tbsp oil and knead the dough well for a minute.
    
11. Pinch a lemon size dough, roll it into a ball, and flatten it. With a rolling pin, roll it into small size poori, with a thickness similar to poori. Hold it in your palm.
    
12. Place 1 tbsp of the prepared dal mixture.
    
13. Combine all ends to form a tight bundle and remove the excess dough.
    
14. Pinch and seal the ends firmly. Flatten them slightly.
    
15. Placing the seal end downwards, transfer them to medium hot oil. Let the kachoris fry on a low flame for some time.
16. Now flip and fry till the kachoris turn golden in color.
    
17. Drain the kachoris over the kitchen towel to remove excess oil.
    
18. Serve hot with mint green coriander chutney.
    

FAQS

Conclusion

In this Moong Dal Kachori Recipe, we have shared how to make flaky, crispy, deep-fried kachori with spicy moong dal lentil stuffing. This a perfect kachori recipe to enjoy any time as a side dish with lunch, dinner, brunch, or teatime. Follow the video and step-by-step instructions and make-at-home market-style kachori and gain appreciation from your loved ones.
Do try it at home. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.