Moong Dal Kachori Video by Tarla Dalal

Moong Dal Kachori Video by Tarla Dalal

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A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The Moong Dal Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve!


Recipe Description for Moong Dal Kachori

Preparation Time: 
Cooking Time: 
Makes 12 kachoris
Show me for kachoris


For The Dough
2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste

For The Moong Dal Filling
1/2 cup yellow moong dal (split yellow gram) , soaked for 2 hours and drained
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
2 tbsp besan (bengal gram flour)
1 tsp garam masala
1 tsp dried mango powder (amchur)

Other Ingredients For Moong Dal Kachori
oil for deep-frying


For the dough

  1. Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
  2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

For the moong dal filling

  1. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
  2. Add the moong dal and sauté on a medium flame for 1 minute.
  3. Add the ginger-green chilli paste, chilli powder, turmeric powder, salt and ¼ cup of water and mix well. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
  4. Switch off the flame, add the besan, garam masala and dried mango powder and mix well.
  5. Divide the filling into 12 equal portions and keep aside to cool.

How to proceed to make moong dal kachori

  1. Divide the dough into 12 equal portions and keep aside.
  2. Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle.
  3. Place one portion of the moong dal filling in the center.
  4. Bring together all the sides, seal it tightly and remove any excess dough.
  5. Roll the filled portion again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out.
  6. Repeat steps 2 to 5 to make 11 more {span class="bold1"}moong dal kachoris{/span}.
  7. Heat the oil in a deep non-stick kadhai and deep-fry, 6 {span class="bold1"}moong dal kachoris{/span} at a time on a medium flame, for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
  8. Drain the {span class="bold1"}moong dal kachoris{/span} on an absorbent paper.
  9. Repeat step 7 to deep-fry 6 more {span class="bold1"}moong dal kachoris{/span}.
  10. Serve {span class="bold1"}moong dal kachoris{/span} immediately.

See step by step images of Moong Dal Kachori Recipe

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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Moong Dal Kachori Video by Tarla Dalal
 on 12 Jan 19 12:40 PM

I tried out the recipe. It came out perfectly well. Thanks a lot.
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Tarla Dalal    Hi Juliana, Happy to know you liked the recipe. Do try more & more recipes and share with us your feedback. Happy Cooking!
14 Jan 19 09:46 AM