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Moong Dal Kachori is a popular North Indian snack, beloved for its crunchy exterior and flavorful spiced lentil filling. These crispy, golden-brown kachoris are perfect for serving at tea time or as an appetizer during festive occasions. Stuffed with a delightful mix of spiced moong dal and aromatics, they provide a mouthwatering combination of texture and taste. With this detailed recipe, you’ll learn how to prepare these delicious kachoris at home, complete with step-by-step instructions and helpful cooking tips.

Full Recipe:

Ingredients

For the Filling:

1 cup Moong Dal (skinless)
2 tablespoons Oil

1/2 teaspoon Cumin Seeds
1-1.5 teaspoons Whole Coriander Seeds
2 Dried Red Chilies

1 teaspoon Fennel Powder (or Whole Fennel Seeds)
1/2 teaspoon Salt
1/4 cup Water

1 small Onion, finely chopped
2 tablespoons Fresh Coriander, finely chopped
1/2 teaspoon Amchur (dried mango powder)

1/4 teaspoon Roasted Cumin Powder
2 Green Chilies, finely chopped

For the Dough:

1 cup Fine Semolina (Sooji)

2-3 tablespoons Wheat Flour
1/4 teaspoon Carom Seeds (Ajwain)
1/4 teaspoon Salt

1 tablespoon Ghee or Oil
Additional Oil for frying

Step-by-Step Instructions

Step 1: Prepare the Moong Dal Filling

Soak the Moong Dal:
Rinse the 1 cup of moong dal thoroughly and soak it in water for about 1 hour. After soaking, drain the water and keep the dal aside.

Cook the Spices:
Heat 2 tablespoons of oil in a pan over medium heat. Add 1/2 teaspoon of cumin seeds, 1-1.5 teaspoons of whole coriander seeds, and 2 dried red chilies. Fry the spices for about 30 seconds, allowing the aroma to release.
Add the Dal and Cook:
Add the soaked moong dal to the pan, followed by 1 teaspoon of fennel powder, 1/2 teaspoon of salt, and 1/4 cup of water. Cook for about 8-10 minutes until the dal softens but still retains a slight bite.
Add Aromatics and Seasoning:
Stir in the finely chopped onion, fresh coriander, amchur powder, roasted cumin powder, and green chilies. Mix well and cook for another 2-3 minutes. Once done, remove the filling from heat and let it cool.

Step 2: Prepare the Dough

Mix the Dry Ingredients:
In a large bowl, combine 1 cup of fine semolina (sooji), 2-3 tablespoons of wheat flour, 1/4 teaspoon of carom seeds (ajwain), and 1/4 teaspoon of salt.
Add the Ghee and Water:
Add 1 tablespoon of ghee or oil to the dry mixture. Gradually add water, a little at a time, and knead the mixture into a soft, smooth dough. It should be firm but pliable.
Rest the Dough:
Cover the dough with a damp cloth and let it rest for about 20-30 minutes to allow the ingredients to come together.

Step 3: Assemble the Kachoris

Divide the Dough:
Once the dough has rested, divide it into small equal-sized balls (about 1-2 inches in diameter).
Roll and Fill the Dough:
Roll each dough ball into a small disc (about 3-4 inches in diameter). Place a spoonful of the moong dal filling in the center of the dough disc. Bring the edges together to seal the filling inside, ensuring there are no cracks.
Flatten the Kachoris:
Gently flatten the filled dough ball with your hands, being careful not to burst the kachori. Repeat this process for all the dough balls.

Step 4: Fry the Kachoris

Heat the Oil:
In a deep frying pan, heat enough oil over medium heat. To test the oil, drop a small piece of dough in the oil. If it rises to the surface with bubbles, the oil is ready.
Fry the Kachoris:
Gently slide the kachoris into the hot oil, frying them in batches. Cook each kachori for about 4-5 minutes on each side, or until they turn a crisp, golden-brown color. Ensure the heat is not too high, as this may cause the kachoris to brown too quickly without cooking through.
Drain and Serve:
Once done, remove the kachoris from the oil and place them on a plate lined with paper towels to absorb excess oil.

Cooking Tips

Even Filling: Be careful not to overfill the kachoris as this can cause them to burst while frying.
Moong Dal Consistency: The dal should be soft but not mushy. A slightly firm texture will provide the best filling.
Frying Temperature: Always fry the kachoris on medium heat. Frying them on high heat may result in uneven cooking and the exterior browning too quickly.

Serving: Moong Dal Kachoris taste best when served hot and crispy, accompanied by chutneys such as tamarind or mint.

Storage

Refrigeration: Store leftover kachoris in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to retain their crispiness.
Freezing: You can also freeze the assembled kachoris before frying. Place them on a baking tray and freeze until solid, then transfer them to a freezer-safe bag. When ready to cook, fry them directly from frozen, adding a few extra minutes to the frying time.

Nutritional Facts (Per Serving)

(Based on 48 kachoris)

Calories: 120 kcal
Protein: 4 g

Fat: 6 g
Carbohydrates: 14 g
Fiber: 2 g

Sugar: 1 g
Sodium: 120 mg

(Values may vary based on specific ingredients used.)

FAQs

Can I use whole wheat flour instead of semolina?
Yes, you can substitute whole wheat flour for semolina, though it may change the texture slightly. Semolina gives the kachori its signature crispiness.
Can I bake these kachoris instead of frying?
Yes, you can bake them at 180°C (350°F) for about 20-25 minutes or until golden brown, but they may not be as crispy as the fried version.
What can I serve with these kachoris?
Kachoris pair well with tamarind chutney, mint chutney, or yogurt for a delicious contrast of flavors.

Can I make the filling spicier?
Absolutely! Feel free to increase the amount of green chilies or add a pinch of red chili powder to the filling for more heat.

Conclusion

Moong Dal Kachori is a delightful snack that brings together the warmth of traditional spices and the satisfying crunch of a well-made pastry. Perfect for parties, family gatherings, or even as an afternoon snack, these kachoris are sure to be a hit with everyone. With a little time and effort, you can create this delicious treat right at home, impressing your loved ones with the rich flavors of North Indian cuisine. Enjoy!