Moong Dal Kachori Recipe | Moong Dal Ki Kachori

moong dal kachori recipe

Moong Dal Kachori Recipe: Since the festival is approaching, I thought I’d share this popular Indian snack, khasta kachori. Kachoris are essentially fried bread. There are numerous kachori recipes in Indian cuisine, one of which is moong dal kachori.

One of the flaky and crisp Indian snack recipes is made with plain flour and spiced moong dal stuffing. The recipe is very similar to any deep-fried Indian snack, such as samosas or pakoras, with the exception that it is stuffed with a healthy moong dal lentil stuffing. It’s a great evening snack recipe that goes well with a cup of tea or coffee and a sprinkle of spicy condiments.

Deep-fried snacks have always been a popular snack option for the majority of us. Historically, kachori was the first, but it was quickly surpassed by other snack variants such as samosa, pakora, and Indo Chinese. Nonetheless, the kachori variants retain their authenticity, particularly the moong dal ki kachori, which is known for its spice flavor and flaky texture.

We all love kachori recipes, but we all think it’s one of the most difficult snack recipes to make. It can be difficult to prepare, especially the flakiness. However, I’d like to disprove it with this recipe. In other words, as long as you follow some basic and fundamental steps when preparing this recipe, you should be fine. First and foremost, the flour. To achieve that crispy and flaky texture, it is always made with fresh fine maida flour. While many would argue about the health complications, that is the way it is. You can use wheat or atta flour instead, but the taste and crispiness will be different.

In addition, I’d like to add some additional tips, suggestions, and variations to the moong dal kachori recipe. To begin, the key to achieving a crisp and flaky texture is to add hot ghee to plain flour before kneading. You can also use hot oil instead of ghee, but ghee is preferred. Second, the moong dal must be thoroughly soaked; do not skip this step by simply washing it. Before being stuffed inside, the dal must absorb the spice and flavor. Finally, the flame must be low when the kachoris are dropped, and the kachoris must continue to fry on a low flame. This contributes to it being crispy and evenly cooked.

You can also see my other Appetizer & Snacks Recipes Collection, it Includes various Delicious and Crunchy Snack recipes such as Paneer Pakora RecipeFrench Recipes, and So on. 

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Moong Dal Kachori Recipe Card:

moong dal kachori recipe

Moong Dal Kachori Recipe

Moong dal kachori is a popular Indian street food served during the festival season. It's a deep-fried round kachori with moong dal and spices inside. Kachori is a delicious dish that appeals to people of all ages. Unlike other kachori, it can be stored for up to 15-20 days. I share the perfect ingredient ratio as well as a few no-fail tips to help you make perfect dry kachori on the first try.
Prep Time 10 mins
Cook Time 50 mins
Resting Time 2 hrs
Total Time 3 hrs
Course Snack
Cuisine north indian
Servings 7 servings
Calories 286 kcal


For stuffing:

  • 1/2 cup moong dal
  • water   (for soaking)
  • 1 tsp  ghee / clarified butter
  • 1 tsp  fennel   (crushed)
  • 1 tsp  cumin
  • pinch hing
  • 1/4 tsp  turmeric
  • 1 tsp  chilli
  • 1 tbsp  coriander powder
  • 1 tsp  garam masala
  • 1 tsp  aamchur
  • 1/4 tsp  ginger powder
  • 1/2 tsp  salt
  • 1/4 cup  besan

For kachori:


To make moong dal stuffing for kachori, follow these steps:

  • First, soak 1/2 cup moong dal in a bowl for 2 hours.
  • Drain the water and place it in a mixi jar.
  • To make a coarse paste, pulse and grind the ingredients together. Set aside.
  • 1 tsp ghee, heated in a pan 1 teaspoon fennel, 1 teaspoon cumin, and a pinch of hing
  • Sauté on low heat until the spices become aromatic.
  • Add 1/4 tsp turmeric, 1 tsp chilli, 1 coriander powder, 1 tsp garam masala, 1 tsp aamchur, 1/4 ginger powder, and 1/2 tsp salt
  • Cook until the spices become aromatic.
  • Add 1/4 cup besan and roast on low heat until the besan becomes aromatic.
  • Pour in the coarsely ground moong dal.
  • Cook for 5 minutes, or until the moong dal is thoroughly combined.
  • The moong dal stuffing is done. Set aside to completely cool.

To make khasta kachori, follow these steps:

  • First, combine2½ cup maida and 1/2 teaspoon salt in a large mixing bowl.
  • Mix in 3 tbsp hot ghee.
  • Crumble and mix until the flour is moist.
  • Now add water and begin kneading the dough.
  • Knead the dough until it is smooth and soft, adding water as needed.
  • Grease the dough with oil, cover it, and set it aside for 30 minutes.
  • After 30 minutes, slightly knead the dough.
  • Pinch a small ball of dough and tuck it in well.
  • lubricate with oil and roll gently
  • Place a small ball of prepared moong dal stuffing in the centre.
  • Begin pleating and seal tightly. Excess dough should be pinched off.
  • Now, roll gently to achieve a uniform thickness.
  • Drop in hot oil while keeping the flame low.
  • Do not touch until the kachori begins to float on its own. It takes about 3 minutes.
  • Flip over carefully and fry both sides on a low flame.
  • Fry the kachori until golden brown and crisp.
  • Drain the kachori on kitchen paper to remove any excess oil.
  • Finally, serve the moong dal kachori with the imli chutney.
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  • First and foremost, ensure that the besan is thoroughly roasted; otherwise, the flavour of the besan will be unpleasant.
  • You can also adjust the amount of spices to your liking.
  • Additionally, to ensure uniform cooking, fry on a very low flame.
  • You can substitute oil for the ghee in the dough.
  • You can skip the grinding of the moong dal.
  • Even better, soak the moong dal for 3 to 4 hours.
  • Spice powders can be added to suit your tastes.
  • Green chilies and ginger can be added as well.
  • These kachori can also be baked. Bake them at 180°C in a preheated oven until the crust is golden.
  • This recipe can be easily doubled or tripled.
  • Finally, when stored in an airtight container, the flavour of moong dal kachori recipe lasts for a week.


Is kachori good for losing weight?

Before you reach for this calorie-dense breakfast, keep in mind that it can derail your weight-loss plans and throw your cholesterol/blood sugar levels out of whack.

What is the origin of the name kachori?

It gets its name from the tender pigeon peas- lilva, as the name implies. This version of kachori is made in other parts of the country with modifications during the winter season by Gujaratis.

Which kachori is the best?
Here are some of the most popular kachoris with various fillings that you should try this monsoon:
Pyaz ki Kachori is a type of kachori. Pyaz ki Kachori is a traditional Rajasthani snack.

… Paneer ki Kachori

… Hare Chane ki Kachori.

Mawa Kachori or Dry Fruit Kachori

Masala Kachori with Spicy Masala…

… Matar Ki Kachori

Kachori with Aloo.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.