Moong Dal Kachori

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These kachori's can be made for breakfast, served with chai at a tea party or just enjoyed as a snack whenever you want.
  • PREP TIME: 30 minutes
  • COOK TIME: 60 minutes
  • SERVINGS: 8 persons
Moong Dal Kachori


  • ½ cup Moong dal
  • 2 teaspoons red chili powder
  • 1 teaspoon coriander powder (dhaniya powder)
  • ½ teaspoon cumin powder (zeera powder)
  • 1 teaspoon garam masala
  • 1 teaspoon fennel seeds powder (saunf)
  • Salt – to taste
  • ¼ teaspoon sugar
  • 1 ½ tablespoons oil
  • 1 cup flour (maida)
  • 1 cup whole wheat flour (atta)
  • 3 tablespoons ghee or oil
  • Salt – to taste
  • ⅔ cup water (at room temperature)
  • Oil – for deep frying kachoris


  • 1. Dry roast moong daal in a frying pan on low-medium heat. Roast it for about 5 – 10 minutes till the color changes from light to medium and the daal starts releasing aroma. Set aside the moong daal to cool once it’s roasted.
  • 2. Put the moong daal in a grinder / blender.
  • 3. Add spices (red chili, coriander, cumin, garam masala, saunf, salt and sugar) and mix together. Blend till coarse.
  • 4. Add oil and pulse once more. Make sure the daal is not ground till a paste. Set aside.
  • 5. Take a large bowl and add maida, aata and salt. Stir together.
  • 6. Add ghee / oil and mix till coarse crumbs are formed. Add water and start kneading till a smooth dough is formed. It should be tight not sticky.
  • 7. Cover the dough with plastic wrap and let it rest for 15 – 20 minutes. Once the dough is rested, knead it one more time to make it smooth again.
  • 8. Make small balls out of the dough – should be enough for 25 – 30 kachoris.
  • 9. Use a rolling pin to roll into circles (about 5 cm diameter)
  • 10. Place about 1-2 teaspoons of stuffing in the center.
  • 11. Close the kachori and pinch it from the edges so it’s sealed properly.
  • 12. Use a rolling pin and roll the kachori ball into a 5 cm kachori again. Make sure you do it very carefully as the kachori can break and then the daal stuffing will come out during the frying stage. Keep the rolled kachori’s separately. Make sure to cover them with either clingfilm or a kitchen towel so that they don’t dry out.
  • 13. Heat oil on low – medium heat for frying. Add the kachori’s and gently press with a spatula in a circular motion. This will make it puff up with bubbles. Turn it over once it stops puffing up and fry it on the other side.
  • 14. Remove the kachori using a slotted spoon and drain on kitchen towel.


These kachori's can be had on their or with aloo ki tarkari. Depending on how you serve them, you can adjust the filling. Photo Credits:
Desi Appetite
Desi Appetite For more recipes from the author, click here Desi Appetite
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