Moong Dal Kachori (or Moong Dal Ki Kachori) is a mouthwatering Indian snack that's crispy on the outside and packed with a flavorful moong dal filling on the inside. Not only is it a street food favorite, but it also brings back cherished memories from family celebrations. With each bite, you get a perfect blend of crunch and flavor—making it a nostalgic treat that everyone loves!
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Why You'll Love this Recipe💖
- Crispy & Crunchy on the outside, with a soft, flavorful filling inside.
- Packed with Protein from moong dal, making it a healthy snack!
- Perfect for parties or a quick tea-time treat.
- Easy to make, yet so satisfying—a real crowd-pleaser!
- Full of memories—brings back fun times from street food stalls and family celebrations.
About Moong Dal Kachori
Moong Dal Kachori recipe is believed to have originated from northern India, especially Rajasthan and Uttar Pradesh, where it's a popular street food. Over time, the recipe spread across India, with each region adding its own special twist.
Many people lovingly call it Khasta Kachori due to its flaky, crispy texture that melts in your mouth. However, perfecting it requires a good dough and frying skills.
This snack is often made during festivals like Diwali and Holi, and it’s also a favorite at weddings and community gatherings.
As you can see, Moong Dal Kachori has become a timeless classic recipe, loved by all for its amazing taste and rich cultural significance.
What is Moong Dal Kachori
Moong Dal Kachori is a super popular and crunchy snack from India! First, it’s made with moong dal (yellow split lentils), which serves as the main filling. Then, it’s seasoned with a mix of spices to create that perfect balance of flavor, making it irresistible with every bite!
The dal is cooked with a blend of spices, such as cumin, fennel seeds, and a touch of asafoetida (hing). As a result, this combination creates a distinct, aromatic flavor that makes the kachori truly special!
Then, the filling is wrapped in a dough made from flour and deep-fried until golden and crispy! The result is a deliciously flaky snack that’s perfectly spiced on the inside and crispy on the outside.
Health Benefits of Moong Dal(Mung Beans)
- Nutritional Powerhouse: Moong dal is packed with protein, fiber, and antioxidants, making it a great choice for anyone looking to boost their nutrition. It’s especially perfect for vegetarians or anyone wanting a healthy, protein-rich snack!
- Good for Digestion: Moreover, moong dal is incredibly easy to digest, which is why it’s often used in Ayurvedic medicine. As a result, it helps improve digestion and keeps your gut health in check!
What you Need to Make This Moong Dal Kachori
Recipe Ingredients:
Ingredients Notes-Moong Dal Kachori Recipe:
- Moong Dal (Yellow Lentils): The heart of the filling! Moong dal is packed with protein and fiber. It gives the kachori its filling and satisfying texture. I remember my grandmother always saying, “Moong dal is like a secret weapon for energy!”
- Flour (Maida/Whole Wheat): This makes the dough crispy and flaky. I love how, when mixed with water, it turns into a soft, stretchy dough. My mom always says, “The dough is the foundation, just like a good friendship!”
- Spices (Cumin, Fennel, Asafoetida): These spices bring the flavor to life! Cumin adds a warm aroma, fennel gives a hint of sweetness, and asafoetida (hing) gives it a unique flavor. It reminds me of family get-togethers when the whole house smells amazing from these spices!
- Oil or Ghee: When used for frying, it gives the kachoris that irresistible golden-brown color and satisfying crunch. I still remember, as a kid, sneaking into the kitchen just to taste those crispy edges! It’s definitely one of those childhood memories that always makes me smile.
- Salt: Moreover, a pinch of salt really brings out all the flavors, bringing everything together perfectly. It’s truly like the cherry on top of a sundae, adding that final touch of deliciousness!
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How to Make Kachori Recipe
Step by Step Guide
Step 1: Preparing the Dough
Mix Ingredients
- First, begin by mixing all-purpose flour, salt, and ghee (or oil) together in a large bowl. Then, combine them well to create a crumbly texture, ensuring the ingredients are evenly distributed.
Knead the Dough
- Gradually add water while kneading until you have a soft and smooth dough. It should be pliable but not too sticky.
Rest the Dough
- Cover the dough with a damp cloth and let it rest for at least 30 minutes. This makes the dough easier to work with later.
Step 2: Preparing the Filling
Soak the Dal
- Soak yellow moong dal for about 2 hours, then drain the water.
Cook the Dal
- Heat 2 tablespoons of oil in a pan. Add cumin seeds, fennel seeds, and asafoetida (hing) and sauté for a few seconds until you smell the aroma.
Add Spices
- Stir in the drained moong dal and sauté for 2-3 minutes. Then add coriander powder, cumin powder, garam masala, red chili powder, and salt. Mix everything well.
Cook the Mixture
- Cook the dal for 5-7 minutes until it becomes dry and crumbly. Make sure it’s not too wet, or the kachoris will be soggy.
Cool the Filling
- Remove the pan from heat and let the filling cool completely before using it.
Step 3: Assembling the Kachoris
Divide the Dough
- Once the dough has rested, next, divide it into small balls, each about the size of a lemon. This will make it easier to roll them out evenly later on.
Flatten and Fill
- Now, roll each ball into a small disc, approximately 3 inches wide. Then, place a generous spoonful of the moong dal filling right in the center. This will create the perfect base for your delicious kachoris!
Seal the Kachoris
- Next, bring the edges of the dough together to seal the filling inside, gently pinching at the top to make sure it's secure. After that, carefully flatten each stuffed ball with your palm, shaping it into a smooth, round kachori.
Step 4: Frying the Kachoris
Heat the Oil
- First, heat enough oil in a deep pan for frying. Make sure to keep the heat at medium—because if the oil is too hot, it will burn the kachoris, but if it’s too cool, the kachoris will turn out greasy. Therefore, maintaining the right temperature is key!
Fry the Kachoris
- Carefully slide the kachoris into the hot oil, frying them in batches. Cook until they are golden brown and crispy, about 6-8 minutes per batch.
Drain Excess Oil
- Once fried, remove the kachoris and place them on a paper towel to soak up extra oil.
Step 5: Serving the Kachoris
- Serve the hot, crispy Moong Dal Kachoris with tamarind chutney or mint chutney on the side. For a heartier meal, enjoy them with spicy potato curry!
Frying or Baking?
When it comes to making Kachoris, you have two options: frying or baking.
- Frying gives the Kachoris that crispy, golden texture everyone loves! However, it does add extra calories because of the oil.
- Baking, on the other hand, is a healthier choice. You still get a nice crunch, but with less oil, making it a lighter option!
So, if you want that super-crunchy, traditional taste, frying is the way to go. But if you're looking for a healthier version, baking is a great alternative!
Variations
1. Spicy Moong Dal Kachori: If you love spice, try adding extra green chilies or a new spice blend like garam masala or red chili powder for an extra kick!
2. Stuffed with Paneer or Potatoes: For a twist, add paneer (cottage cheese) or mashed potatoes to the moong dal filling. It gives the Kachori a rich, creamy texture. Yum!
3. Sweet Moong Dal Kachori: Want to try something different? Make a sweet version by filling the Kachori with sweetened moong dal or khoya. It's a fun twist for those with a sweet tooth!
4. Healthier Versions: For a lighter version, use chickpea flour, almond flour, or a mix of whole wheat and other flours. These alternatives make your Kachori gluten-free or low-carb while still delicious!
Moong Dal Kachori Pairing Suggestions
- Chutneys and Dips: Moong Dal Kachori goes perfectly with tangy mint chutney, sweet tamarind chutney, or a creamy yogurt dip. These add extra flavor and make every bite delicious!
- How to Serve: You can serve Moong Dal Kachori as part of a big meal, with a side of refreshing raita, or enjoy it as a crunchy snack with a hot cup of chai.
- Serving at Parties: Moong Dal Kachori is perfect for family gatherings, festivals, or as part of a fun snack platter with other treats. It's sure to be a hit with everyone!
Storage and Shelf Life
- How to Store Moong Dal Kachori: To keep your Kachoris crispy, store them in an airtight container. This helps maintain their crunch. If they lose their crispiness, simply reheat them in the oven or air fryer for a few minutes to bring them back to life!
- Make-Ahead and Freezing: You can make Moong Dal Kachoris ahead of time and freeze them! Just place them in a freezer-safe container. When you’re ready to eat, fry them directly from frozen for a quick, tasty snack!
Did you try this Moong Dal Kachori recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
❔FAQs
Yes, you can prepare the moong dal filling in advance and store it in the refrigerator for up to 2-3 days. The kachoris can be assembled and frozen before frying. Fry them directly from the freezer, adjusting the cooking time as needed.
Yes, you can bake Moong Dal Kachoris for a healthier alternative. Brush them lightly with oil or ghee and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden brown and crispy.
You can adjust the spice level by varying the amount of chili powder and garam masala in the moong dal filling. Taste the filling before stuffing to ensure it meets your spice preference.
Kachoris may burst if they are overfilled, the dough is not sealed properly, or if the oil temperature is not controlled. Ensure the filling is evenly distributed, seal the edges well, and maintain medium heat while frying.
Yes, you can experiment with other types of lentils, such as chana dal or urad dal, but this will change the flavor and texture of the filling. Adjust the spices accordingly to complement the different dal.
Moong Dal Kachori Recipe
Ingredients
Ingredients
For the Dough:
- 2 Cup All-purpose flour (maida)
- ¼ Cup Ghee or oil (for richness)
- ½ teaspoon Salt
- Water (as needed to knead a soft dough)
For the Filling:
- ½ Cup Yellow moong dal (soaked for 2 hours)
- 2 tablespoon Oil
- 1 teaspoon Cumin seeds
- ¼ teaspoon Asafoetida (hing)
- 1 teaspoon Fennel seeds (saunf)
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- Salt to taste
For Frying:
- Oil for deep frying (enough to submerge kachoris)
Instructions
Preparing the Dough
Mix Ingredients
- First, begin by mixing all-purpose flour, salt, and ghee (or oil) together in a large bowl. Then, combine them well to create a crumbly texture, ensuring the ingredients are evenly distributed.
Knead the Dough
- Gradually add water while kneading until you have a soft and smooth dough. It should be pliable but not too sticky.
Rest the Dough
- Cover the dough with a damp cloth and let it rest for at least 30 minutes. This makes the dough easier to work with later.
Preparing the Filling
Soak the Dal
- Soak yellow moong dal for about 2 hours, then drain the water.
Cook the Dal
- Heat 2 tablespoons of oil in a pan. Add cumin seeds, fennel seeds, and asafoetida (hing) and sauté for a few seconds until you smell the aroma.
Add Spices
- Stir in the drained moong dal and sauté for 2-3 minutes. Then add coriander powder, cumin powder, garam masala, red chili powder, and salt. Mix everything well.
Cook the Mixture🍲
- Cook the dal for 5-7 minutes until it becomes dry and crumbly. Make sure it’s not too wet, or the kachoris will be soggy.
Cool the Filling
- Remove the pan from heat and let the filling cool completely before using it.
Assembling the Kachoris
Divide the Dough
- Once the dough has rested, next, divide it into small balls, each about the size of a lemon. This will make it easier to roll them out evenly later on.
Flatten and Fill
- Now, roll each ball into a small disc, approximately 3 inches wide. Then, place a generous spoonful of the moong dal filling right in the center. This will create the perfect base for your delicious kachoris!
Seal the Kachoris
- Next, bring the edges of the dough together to seal the filling inside, gently pinching at the top to make sure it's secure. After that, carefully flatten each stuffed ball with your palm, shaping it into a smooth, round kachori.
Frying the Kachoris
Heat the Oil
- First, heat enough oil in a deep pan for frying. Make sure to keep the heat at medium—because if the oil is too hot, it will burn the kachoris, but if it’s too cool, the kachoris will turn out greasy. Therefore, maintaining the right temperature is key!
Fry the Kachoris
- Carefully slide the kachoris into the hot oil, frying them in batches. Cook until they are golden brown and crispy, about 6-8 minutes per batch.
Drain Excess Oil
- Once fried, remove the kachoris and place them on a paper towel to soak up extra oil.
Serving the Kachoris
- Serve the hot, crispy Moong Dal Kachoris with tamarind chutney or mint chutney on the side. For a heartier meal, enjoy them with spicy potato curry!
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