Friday 2 January 2015

Moong dal Kachori (Fried Dumplings stuffed with lentils)

Kachori is supposed to have originated in Uttar Pradesh or Rajasthan, India. In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.

Additionally in Rajasthani cuisine, the Pyaaj Kachori (onion kachori) is very famous. Another form of Kachori which is famous in Rajasthan is the Mawa Kachori. It is a sweet dish which is dipped in sugar syrup. Here we are taking tour of Moong daal kachori..Here we go.......


For dough:

2 cups Maida, (All purpose Flour);
1 Tsp salt
3-4 drops of lemon juice
2 Tbsp oil
½ cup of water

For Stuffing:

¼ Cup Moong dal (Green or Yellow lentil)
1  Tsp cumin seeds
¼ Tsp Asafoetida
1 Tsp Soanf (fennel seeds)
½ Tsp Red Chili powder;
1 Tsp  Garam masala;
1 Tsp  Amchur powder (Dry mango powder);
1 Tbsp Besan (Gram flour);
1 Tsp  Ajwain (carom seeds);
1 Tsp  Coriander powder;
½ Tsp Cumin powder;
2 Tbsp Oil;
¼ Tsp salt.


1. Wash dal properly and soak it in water for at least 30 minutes (preferably for 2-3 hours). Drain water and keep aside.

2. In a big bowl mix flour with salt and oil. Add water slowly and make a soft dough. Cover the dough and let it rest for 20-30 minutes. (The reason of adding lemon juice is to make kachori's layer more khasta, when we fry them the small spots appear on kachori this is only because of Lemon juice.)

3. Heat Oil in a pan. Add cumin seeds and Ajwain. When they start sizzle, put asafoetida, coriander powder, cumin powder, Amchur, red chili powder, and garam masala powder.

4. Stir fry for 30 seconds then add besan and stir fry for one minute on low medium flame.

5. Now add soaked moong dal and a bit of salt, mix well and fry for 7-10 minutes. Turn off the flame and let the mixture cool off.

6. Take a small piece of the dough and with your fingers flatten the edges and make into 4-inch circle. Place 1 teaspoon of filling in the center of the circle dough and seal it by combining the dough into the center.

7. Now roll this dough into a 3-4-inch circle. Make sure the filling does not spill out. Repeat these steps for the rest of the dough.

8. Heat oil in a frying pan on low-medium heat. Add the kachoris and fry them until golden-brown on both sides.

9. Serve them with Tamarind Sauce or Green chutney, Or make chat of kachoris....

I love it so much....Kachori is my favourite snack..


  1. Loved this crisp full of loaded flavours kachori. Mouthwatering. Served with assorted chutneys this is unbeatable.

  2. Lots of great looking dishes here! I can't keep up with all the dishes I want to make...there's always so many good ones :)
    Restaurant in Laxmi Nagar