Authentic Moong Dal Kachori Recipe – Crispy & Flaky Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Kachori Recipe – Crispy & Flaky Indian Snack

Hey everyone! If you’ve ever craved that perfect, flaky, and utterly delicious Indian snack, you’re in the right place. Today, I’m sharing my family’s treasured recipe for Moong Dal Kachori. I remember the first time I tried making these – it was a bit of a learning curve, but the incredible taste made it all worthwhile! These kachoris are a little bit of effort, but trust me, they are so worth it.

Why You’ll Love This Recipe

These aren’t just any kachoris. The filling is made with a subtly spiced, coarsely ground moong dal, and the pastry is wonderfully flaky. They’re perfect for a festive occasion, a cozy afternoon tea, or just when you need a little something special. Plus, the aroma while they’re frying? Heavenly!

Ingredients

Here’s what you’ll need to create these golden beauties:

• 2 cups All Purpose Flour (Maida) – about 240g
• ¼ tsp Salt
• ½ tsp Carom Seeds (Ajwain)
• ¼ cup Melted Ghee – about 60ml
• ½ cup Split Yellow Moong Dal – about 100g
• 1 tsp Cumin Seeds (Jeera)
• ½ tsp Turmeric Powder
• 1 tsp Red Chilli Powder (adjust to your spice preference!)
• 1 tsp Coriander Powder
• ½ tsp Garam Masala
• ¼ tsp Asafoetida (Hing)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Split Yellow Moong Dal (Moong Dal) – Significance & Selection

Moong dal is a staple in Indian cooking, and for good reason! It’s light, easy to digest, and adds a lovely nutty flavor. Make sure you use split yellow moong dal (the skinless variety) for this recipe.

All Purpose Flour (Maida) – Alternatives & Uses

Maida is what gives these kachoris their signature flaky texture. While it’s traditional, you can experiment with whole wheat flour (atta) for a slightly healthier version – though the texture will be a bit different.

Carom Seeds (Ajwain) – Digestive Benefits & Flavor Profile

Don’t skip the ajwain! These tiny seeds aren’t just about flavor; they’re also fantastic for digestion, which is helpful when enjoying a fried treat. They have a unique, slightly pungent aroma that really complements the spices.

Ghee – Traditional vs. Modern Options

Ghee adds richness and flavor to the dough. Traditionally, homemade ghee is best, but good quality store-bought ghee works perfectly well too. You can substitute with vegetable oil, but ghee really elevates the taste.

Asafoetida (Hing) – Regional Variations & Health Benefits

Hing has a strong, pungent smell in its raw form, but it mellows out beautifully when cooked. It adds a savory depth to the filling and is known for its digestive properties. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and soak the moong dal in plenty of water for 4-5 hours. This softens it up for easy blending.
2. Drain the soaked dal really well. Then, blend it coarsely – you don’t want a smooth paste, just a slightly textured crumble. Set aside.
3. Now, let’s make the dough. In a large bowl, combine the maida, salt, ajwain, and melted ghee. Gradually add water, a little at a time, and knead until you have a smooth, pliable dough. Cover and let it rest for about 20 minutes. This allows the gluten to relax, making the kachoris more tender.
4. Heat oil in a pan. Add the cumin seeds, fennel, coriander seeds, turmeric powder, red chilli powder, coriander powder, garam masala, and asafoetida. Sauté for a minute until fragrant.
5. Add the blended dal to the pan and sauté until it’s dry and slightly browned. This step is crucial for developing the flavor of the filling. Remove from heat and let it cool completely.
6. Divide the dough into small, equal-sized balls. Flatten each ball into a small circle.
7. Place a spoonful of the moong dal filling in the center of each circle. Bring the edges together to seal the filling, and gently roll it out into a slightly larger circle – about 3-4 inches in diameter.
8. Heat oil in a deep frying pan over medium-low heat. Gently slide the kachoris into the hot oil, a few at a time.
9. Fry them on low heat, flipping occasionally, until they are golden brown and crispy on both sides. This usually takes about 8-10 minutes per batch.
10. Remove the kachoris from the oil and drain them on paper towels.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy kachoris.
• Keep the heat on the lower side while frying to ensure the kachoris cook through evenly.
• The dough should be firm but pliable. If it’s too sticky, add a little more maida.

Variations

• Vegan Adaptation: Substitute the ghee with a neutral-flavored vegetable oil.
• Gluten-Free Adaptation (Using Alternative Flours): Experiment with a gluten-free flour blend, but be aware the texture will change. You might need to add a binding agent like xanthan gum.
• Spice Level Adjustment: Feel free to adjust the amount of red chilli powder to suit your taste. My family loves a little extra kick!
• Festival Adaptations (Diwali, Holi): These are a staple during festivals! You can make smaller, bite-sized kachoris for easy snacking.

Serving Suggestions

Serve these warm with your favorite chutney – mint-coriander chutney or tamarind chutney are classic choices. They also pair beautifully with aloo sabzi (potato curry).

Storage Instructions

Leftover kachoris can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispness.

FAQs

What is the best way to get the kachoris crispy?

Frying on low heat and not overcrowding the pan are key! Also, ensuring the filling is dry before stuffing helps.

Can I make the dough and stuffing ahead of time?

Absolutely! You can make the dough and stuffing a day in advance and store them separately in the refrigerator.

What type of oil is best for deep frying kachoris?

Vegetable oil, sunflower oil, or groundnut oil are all good choices.

Can I bake these kachoris instead of frying?

You can try baking them at 180°C (350°F) for about 20-25 minutes, but they won’t be as crispy as the fried version. Brushing them with oil before baking can help.

What is the shelf life of leftover kachoris?

They’re best enjoyed fresh, but will stay good for up to 2 days in an airtight container at room temperature.