Moong dal Kachori is a popular Indian street food snack dish that is made with a mix of wheat flour and all-purpose flour and it has moong dal filling. Kachoris are one of the trendy and favorite Indian Snacks and breakfast dishes, especially in the northern part of the country, and you can see people at Kachori shops in the morning and evening enjoying this delicious and filling dish along with tea. This Moong dal ki kachori is very easy to make. By watching this kachori recipe video in Hindi and going through our detailed video and step-by-step photos with instructions, you can make this crispy kachori at home. Making Kachoris is perceived to be very difficult by common people but I’ll show you a very simple method and an easy way to make this Karari, Kurkuri, and Khasta kachori recipe in halwai style as it is made and loved by the people in India, and following the steps and tips in this recipe, you may find that making Kachoris is not difficult at all and it will also be worth it for the taste. It would also be healthier as you will make it at home as per your preference.
There are also a variety of Kachoris made in India which are differentiated based on the filling used. The filling in this Kachori is made with healthy moong dal, besan, and spices that give it a unique and tempting taste. If you want to make it completely healthy, you can skip maida. It is served with spicy Green chutney as a breakfast or snack along with Tea.
Try our other Kachori recipes too such as Matar Ki Kachori, Aloo ki kachori, Paneer Kachori, and Pyaaz ki Kachori. Also try our snack recipes such as Mix Veg Pakora, Masala Khichdi Recipe, Dal Fara, Medu Vada, Aloo Samosa, Poha Samosa, Cheese Garlic Bread, Bread Pizza Recipe, and crispy Chilli Potato.
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Moong dal ki kachori recipe video
Ingredients to make Moong dal Kachori
For Dough
- 1.5 cup all-purpose flour(maida)
- 1/2 cup wheat flour(atta)
- 1 tsp carom seeds(ajwain)
- 1 tsp salt
- 5 tbsp desi ghee
- water as required
For Kachori Stuffing
- 1/2 cup moong dal
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 dry red chilli
- 5 tbsp oil
- 3 tbsp gram flour(besan)
- 1/4 tsp Asafoetida (hing)
- 1 tbsp grated ginger
- 1 tsp black salt
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp amchur powder
- 1 tbsp kasuri methi
- 1 tbsp red chilli powder
- salt to taste
For cooking Kachori
- 1.5-2 cup oil
How to make Moong Dal ki Kachori (Step-by-Step instructions)
Kachori Dough
1.Take and mix 1.5 cups all-purpose flour and 1/2 cup wheat flour in a mixing bowl. You can skip Maida and only use wheat flour to make it completely healthy, but the taste and crispiness may change.
2. Add 1 tsp carom seeds, 1 tsp salt and mix well.
3. Add 5 tbsp desi ghee and knead it well. Kneading well is very important to make crispy Kachoris.
4. Add water gradually as required to make a soft dough. Cover and leave the dough aside for 15 minutes.
Kachori Stuffing
5.Take 1/2 cup moong dal(I had kept Moong dal soaked in water for 2 hours and then boiled it for 5 minutes on medium flame)
6. Take a grinder. Grind the dal for a coarse texture in the grinder for 10 seconds. We don’t want to make a fine paste. Keep it aside for now.
7. Take the spices such as 1 tbsp fennel seeds, 1 tbsp coriander seeds, 1 tsp cumin seeds, and 1 dry red chilli and crush them. We don’t need to make a fine powder.
8. Heat 5 tbsp oil in a kadhai/wok. Add the crushed spices and saute on low flame.
9. Once the spices are fried, Add 3 tbsp gram flour(besan) and fry on low flame.
10. Add 1/4 tsp asafoetida or hing and cook it with besan. It binds the kachori.
11. Add 1 tbsp grated ginger and mix it well with besan.
12. Add all the following spices now – 1 tsp black salt, 1/2 tsp cumin, 1/2 tsp turmeric, 1 tsp coriander, 1/2 tsp garam masala, 1 tsp amchur powder, 1 tbsp kasuri methi, 1 tbsp red chilli powder and salt as per taste. Fry on low flame with besan for 1 minute.
13. After 1 minute, add the moong dal we kept aside and mix well to make the stuffing. Leave it aside for 5 minutes to let it cool.
14. Make small lemon-sized balls for stuffing.
To make Kachori
15. Divide the dough into small balls and roll each ball into a small circle using hands that are slightly bigger than the lemon-sized stuffing balls. Keep the center of these kachori-shaped circles slightly thick and make the sides thin.
16. Grease it with water and place the moong dal mixture or balls in the center of the circle and bring the edges of the dough together to cover or seal the filling entirely inside.
17. Flatten the stuffed ball slightly to give it the shape of a kachori using your hands. Next, Heat 2 cups of oil on a medium flame.
18. Once the oil is hot, turn the flame to low and carefully add the kachoris to the oil to fry them. Flip it once the bottom side gets fried first.
19. Fry the kachoris on low to medium flame till they turn golden brown in color and become crispy. Use a paper towel to remove excess oil.
20. The Kachoris with Moong dal filling is ready. Serve it hot with chutney and Enjoy.
Recipe Card
Moong dal Kachori
Ingredients
For Dough
- 1.5 cup all purpose flour(maida)
- 1/2 cup wheat flour(aata)
- 1 tsp carom seeds(ajwain)
- 1 tsp salt
- 5 tbsp desi ghee
- water as required
For Kachori Stuffing
- 1/2 cup moong dal
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 dry red chilli
- 5 tbsp oil
- 3 tbsp gram flour(besan)
- 1/4 tsp Asafoetida (hing)
- 1 tbsp grated ginger
- 1 tsp black salt
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp amchur powder
- 1 tbsp kasuri methi
- 1 tbsp red chilli powder
- salt to taste
For cooking Kachori
- 1.5-2 cup oil
Instructions
For Dough
- Take all purpose flour and wheat flour in a mixing bowl
- Add carom seeds, salt to taste and mix well.
- Add desi ghee and knead it well to make crispy kachori.
- Add water as required to make a soft dough. Cover and leave it for 15 minutes.
For Stuffing
- Take 1/2 cup moong dal(soaked for 2 hours and then boiled for 5 minutes on medium flame)
- Grind the dal coarsely in a food processor for 10 seconds.
- Take the spices such as fennel seeds, coriander seeds, cumin seeds and dry red chilli and crush them.
- Heat 5 tbsp oil in a kadhai/wok. Add the crushed spices and saute on low flame.
- Add gram flour and fry on low flame.
- Add asafoetida or hing and cook it with besan.
- Add grated ginger and mix well with besan.
- Add all the spices now – black salt, cumin, turmeric, coriander, garam masala, amchur powder, kasuri methi, red chilli powder and salt and fry on low flame with besan for 1 minute.
- Add moong dal and mix well to make the stuffing. Leave it aside for 5 minutes.
- Make small lemon size balls for stuffing.
To make Kachori
- Divide the dough into small balls and roll each ball into a small circle using hands which is slightly bigger than the lemon size stuffing balls. Keep the center slightly thick and make the sides thin.
- Grease it with water and place the moong dal mixture or balls in the center of the circle and bring the edges of the dough together to cover the filling completely. Flatten the ball slightly using your hands.
- Heat oil in medium flame.
- Once the oil is hot, turn the flame to low and carefully add the kachoris to the oil to fry them.
- Fry the kachoris until they turn golden brown and crispy. Drain on a paper towel to remove excess oil.
- Serve it hot with chutney and Enjoy.
