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moong dal kachori recipe | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori |

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Tarla Dalal

 17 December, 2024

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About Moong Dal Kachori down arrow
Ingredients down arrow
Methods down arrow
Like moong dal kachori down arrow
For the dough down arrow
For the filling down arrow
How to make moong dal kachori down arrow
Nutrient values down arrow

moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with amazing 28 images.

moong dal kachori is a lip-smacking dish, straight from the land of flavours Rajasthan and also called Rajasthani moong dal kachori or khasta kachori. Rajasthani's relish moong dal kachori either for breakfast or quick evening snack, also can be made into chaat and served as a side dish with any meal.

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 Rajasthani moong dal kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make in really very quickly.

moong dal kachori makes an absolutely delicious snack, which is very popular in North India and is also one of the most loved street food. 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 trick to get the right texture of the moong dal kachori is slow-frying. You need to be patient when frying these kachoris to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky.

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!

Serve moong dal kachori along with Green Chutney and sweet tamarind chutney.

Enjoy moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with detailed step by step recipe photos and video below.

Moong Dal Kachori recipe - How to make Moong Dal Kachori

Tags

Preparation Time

10 Mins

Cooking Time

35 Mins

Total Time

45 Mins

Makes

12 kachoris

Ingredients

For The Dough

For The Moong Dal Filling

Other Ingredients For Moong Dal Kachori

Method

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. Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.

  2. Heat the oil in a broad non-stick pan and add the cumin seeds.

  3. When the seeds crackle add the asafoetida and the yellow moong dal mixture, mix well and cook on a medium flame for a few seconds.

  4. Add the ginger-green chilli paste, dry mango powder , chilli powder, garam masala, salt and besan and cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously.

  5. Cool and divide into 12 equal portions and keep aside.


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. Gently press the center of the kachori with your thumb.

  6. Repeat steps 2 to 5 to make 11 more moong dal kachoris.

  7. Heat the oil in a deep non-stick kadhai and deep-fry, 6 moong dal kachoris 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 moong dal kachoris on an absorbent paper.

  9. Repeat step 7 to deep-fry 6 more moong dal kachoris.

  10. Serve moong dal kachoris immediately.


 


moong dal kachori | Rajasthani moong dal kachori | khasta kachori | Video by Tarla Dalal

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Moong Dal Kachori recipe with step by step photos

Like moong dal kachori

 

    1. If you like moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori | given below are the links to similar recipes :
For the dough

 

    1. To prepare dough for moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori | in a deep bowl take maida. Make use of good quality plain flour to get crumbly yet crispy kachori. To make khasta kachori healthier, use half plain flour and half whole wheat flour (atta). 
    2. Add salt to taste.
    3. Add ghee. Ghee can be replaced with dalda or oil. This addition of fat is known as “moyen or moyan” in Hindi which helps in giving a flakey outer cover and prevent the formation of air bubbles in moong dal kachori. 
    4. Combine all the ingredients and mix well to form a breadcrumb-like texture.
    5. Gradually add water to form a dough.
    6. Knead into a semi-soft dough using enough water. 
    7. Cover the dough with a damp muslin cloth and keep aside for 15 to 20 minutes.
For the filling

 

    1. To make the filling for moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori | wash and soak the yellow moong dal in enough water.
    2. Cover with a lid and keep aside to soak for 2 to 3 hours.
    3. After soaking, drain the moong dal using a strainer.
    4. Transfer the soaked and drained dal to a mixer jar.
    5. Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
    6. To temper the moong dal for moong dal kachori, heat the oil in a broad non-stick pan. 
    7. When the oil is hot, add the cumin seeds.
    8. When the seeds crackle, add the asafoetida.
    9. Add the yellow moong dal mixture.
    10. Mix well and cook on a medium flame for a few seconds.
    11. Add ginger-green chilli paste.
    12. Add dry mango powder for a tangy flavour. Alternatively, you can use lemon juice, anardana powder or chaat masala too.
    13. Add chilli powder. The quantity can be adjusted to suit your liking.
    14. Add garam masala. We have made use of homemade garam masala.
    15. Add salt and besan. Besan will soak excess moisture and help in drying up the dal mixture which will make it easier to stuff the kachoris.
    16. Cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously. Check the seasoning at this stage or else you will get bland kachori. 
    17. Remove in a plate and cool completely.
How to make moong dal kachori

 

    1. To make moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori | divide the dough into 12 equal portions.
    2. Roll out each portion of the dough into a 75 mm. (3") diameter circle.
    3. Place one portion of the moong dal filling in the center.
    4. Bring together all the sides to form a potli like structure.
    5. Seal it tightly and remove any excess dough and press it lightly.
    6. Roll the filled portion lightly into a 63 mm. (2½") diameter circle, while ensuring that the filling does not spill out. Be very gentle will rolling or else the kachori will break.
    7. Gently press the center of the kachori with your thumb.
    8. Repeat steps 2 to 7 to make 11 more kachoris. Keep it covered with a damp kitchen towel. So it does not dry out
    9. For frying moong dal kachori, heat the oil in a deep non-stick kadhai on a medium flame and carefully drop 3 kachoris at a time. Depending upon the size of the kachori you rolled and the kadhai add more or less moong dal kachori for frying, Just ensure you do not overcrowd the pan as it may drastically drop the temperature of oil
    10. Deep fry on a slow flame for 8 minutes, turning them in between. Before dropping the kachori, check the temperature of the oil by dropping a small portion of the dough. If it comes up quickly, the oil is too hot and this would brown the kachori quickly and they would still be raw from inside. If it takes a lot of time, the oil is not hot enough and this would make the kachori absorb a lot of oil. You need to regulate the temperature of oil throughout the frying process.
    11. Fry till they turn golden brown in colour from all the sides.
    12. Drain moong dal kachori on an absorbent paper. 
    13. Repeat steps 9 to 12 and deep-fry 9 more moong dal kachoris | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori |
    14. Serve moong dal kachori hot with green chutney and tamarind chutney! 
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per kachori
Energy195 cal
Protein4.1 g
Carbohydrates18.8 g
Fiber0.9 g
Fat11.5 g
Cholesterol0 mg
Sodium5.2 mg

Click here to view Calories for Moong Dal Kachori

The Nutrient info is complete

Your Rating*

user
Bhagyashree kakde

March 13, 2025, midnight

It''s very nice

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Bhagyashree, we are delighted you loved the Moong Dal Kachori recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
rahul

March 13, 2025, midnight

I tried making kachori but it turned out to be mathri instead of kachori. wat is my mistake?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Rahul, Both the recipes are different. If you follow the exact recipe as above we are sure you will succeed. We also have a video , below is the link https://www.youtube.com/watch?v=xekSL7JhzdI

user
Sonal Tikhe

March 13, 2025, midnight

5 
user
rahul

March 13, 2025, midnight

thanks for reply Tarlaji. I cook in deep fryer. What temprature should I keep the deep fryer, for kachori.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Rahul, You mean an air Fryer? please let us know exactly so we can help you in a better way...

user
rahul

March 13, 2025, midnight

Hi Tarlaji, I mean oil deep fryer. (like this one http://i.ebayimg.com/00/s/NTY2WDg0OQ==/z/3-4AAOSwDk5T1iSc/$_32.JPG?set_id=880000500F ) It is frying in oil in similar way but the temprature is controlled and maintained. in the oil deep fryer , I could select a particular temprature between 150-200C and the same temprature is maintained by the deep fryer itself.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Rahul, The temperature will be approx 180 C

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rahul

March 13, 2025, midnight

thanks for your reply tarlaji . As the recipe mentions to fry kachori on medium flame for 4 minutes and then on slow flame for 5-6 minutes. So, the medium flame is = 180 C ? and if so , how much is the slow flame?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Rahul, try on 180 first and then lower it to 160

user
Mrs Rubina kadri

March 13, 2025, midnight

Thanks for such a nice recipe mam which is the best oven for baking I already have Sanyo microwave but in that cake doesn''t comes out perfectly so plz help me

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Rubina, You can try this microwave cake recipe. http://www.tarladalal.com/Microwave-Chocolate-Sponge-Cake-4944r http://www.tarladalal.com/Microwave-Vanilla-Sponge-Cake-39756r just follow the exact recipe and cook on 100% and no need to use convection mode, use microwave mode

user
Neetu Shekhawat

March 13, 2025, midnight

Thank u so much ma''am..... As newly married I was vry cautious abt cooking... Tried this kachori... N it came out really well... Gt every ones praise.... Thnk u??

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Neetu, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!

user
arshi

March 13, 2025, midnight

I LOVED this recipe mam,thanks for giving us such a wonderful recipe.

4 
user
Tarla Dalal

March 13, 2025, midnight

Hi Arshi , we are delighted you loved the Moong Dal Kachori recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
Gurinder pal singh

March 13, 2025, midnight

Hello Tarla mam me tried ur recipe in my home kitchen nd the result is delicious kachoris. My family shocked that i am a great cook nd my wife''s reaction is.... Hahaha she is also shocked

5 
user
Tarla Dalal

March 13, 2025, midnight

Well done Gurinder. We are delighted you loved the Moong Dal Kachori recipe. Please keep posting your thoughts and feedback. Happy Cooking.

user
Vandana

March 13, 2025, midnight

Hi.... I''ve tried this recipe several times.. n...my Family relished it every tym... Thanx for dis easy recipe ...!!

5 
user
Tarla Dalal

March 13, 2025, midnight

Vandana, thanks for the feedback.

user
Saikat

March 13, 2025, midnight

Very nice....plz call me 9805250124

5 
user
Manjit Qasim

March 13, 2025, midnight

i tried this recipe and my husband and his friends loved it . thanks for sharing such interesting nd yummy recipes .

5 
user
Foodie #674348

March 13, 2025, midnight

I tried this recipe today. And it came out fabulous. I just replaced maida flour with normal aata to make a little healthy and it tasted super. I guess, we can just make this dal mixture and keep it in the fridge for a couple of days and fill it in various things like parathas.. Thanks for this amazing recipe :)

5 
user
RAMANANDSINGH

March 13, 2025, midnight

Bharawn mung dal Ki goli banayen ,jitana goli(laddu)utana aate Ka pera banayen. Bharne bad bich ka thora mota kinara patla thora Karen. Aaj ka bana Aaj khana hai to dal me ek chutki mitha soda milane Se kachari falega. Rakhna to soda na dalen. Bhara kachari kachcha fridger me fir nikal fridged kisi plate me dhak kar kaee Dino tak rakh aur bad me room temperature par LA kar chahne swad wahi milega. Aap bare Chef hain. Main ek simple OlD Man hun 81 years ka, hing bhee dalna chahiye. Thanks mam , if u don''t mind. Reply me?

5 
user
Foodie #629301

March 13, 2025, midnight

only kachori should b served or any chutneys with it?

5 
user
shilpa

March 13, 2025, midnight

tried kachori but result not coming crispy. wat is the fault mam

5 
user
shreya_the foodie

March 13, 2025, midnight

Thanks for the calorie information.

5 
user
Tarla Dalal

March 13, 2025, midnight

Nice to hear from you.

user
Lalit

March 13, 2025, midnight

Hi Tarla Ji, I tried your recepie but Kachori shell wasn''t flaky. Can you please point out the reason for that. Thanks, Lalit

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Lalit, We have tried the recipe 2 times here and they have been very flaky as in the image. Make sure you have followed the exact recipe and that the dough has been well rested and also rolled well.

user
Amol Pandav

March 13, 2025, midnight

Wow !!! Just I love this. It was awesome.. please keep posting such a delicious recipes for us.. thank u so much.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Amol, we are delighted you loved the Moong Dal Kachori recipe. Please keep posting your thoughts and feedback. Happy Cooking.

user
kadambari asthana

March 13, 2025, midnight

awesome

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Kadambari, we are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.

user
simran

March 13, 2025, midnight

This recipe of Kachori is sure to win many hearts.

5 
user
Prashansa

March 13, 2025, midnight

Yery tasty. Well explained Enjoyed

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Prashansa, We are very happy you enjoyed the recipe. Do try more and more recipes and let us know how you liked them. Happy Cooking !!

user
sunil

March 13, 2025, midnight

5 
user
Payal Parikh 86

March 13, 2025, midnight

Kachoris are my favourite, crispy and hot is what I love...This filling is made using yellow moong dal which along with masalas taste fab !!!

5 
user
Amol pandav

March 13, 2025, midnight

I am working with one financial company. So that my daily schedule is very busy. But every Sunday I plan holiday for making and learning new recipes, as I love something tasty food. So this Sunday I was thinking to make kachodi. I found this recipe , I made it in my kitchen . Really!!! It was fantastic... Awesome... Crunchy and very tasty.. I just love this... All the ingredients are easily available in the kitchen. Thanks to Tarla dalal for sharing such a easy to make recipe !!!

5 
user
Tarla Dalal

March 13, 2025, midnight

Thank you so much Amol for your good words. We are glad this recipe worked for you. We feel so happy when we see positive responses from super-duper people like you. Keep trying more recipes from our website and feel free to ask us if you have any questions.

user
Aafreen fatima

March 13, 2025, midnight

5 
user
kamalavati Shroff

March 13, 2025, midnight

5 
user
Subhash

March 13, 2025, midnight

5 
user
Subhash

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Foodie #694245

March 13, 2025, midnight

can we bake this instead of frying?

5 
user
Tarla Dalal

March 13, 2025, midnight

You can try the following recipe. https://www.tarladalal.com/Moong-Dal-and-Methi-Kachuri-Baked-Kachodi-42368r

user
Neha khatter

March 13, 2025, midnight

awesome this recipe tasted just wanted to ask it didn''t turn out as fluffy as we see in markets. did I make any mistake?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Neha, thank you for your feedback. Making Kachori and getting the right puffiness required time which comes with practice. Make sure the dough is kneaded well, do not put pressure while rolling after the kachori is filled. You shall get even better results.

user
Foodie #597057

March 13, 2025, midnight

perfect measurement... turned out awesome.. loved by all my family members thanks a lot.. I wanted to post photo of my Kachori..??

5 
user

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