Moong Dal Kachori Recipe – Authentic Indian Fried Bread Snack

Last Updated on 4 months by Neha Deshmukh

Moong Dal Kachori Recipe – Authentic Indian Fried Bread Snack

Hey everyone! If you’re anything like me, you absolutely love a good, crispy, flavorful snack with your evening chai. And honestly, few things beat a freshly made Kachori. This Moong Dal Kachori recipe is one I’ve been perfecting for years – it’s a little bit of effort, but trust me, the results are SO worth it. I first made this for a Diwali get-together and it was a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Moong Dal Kachori isn’t just a snack; it’s a little piece of Indian culinary tradition. It’s wonderfully flaky, packed with a spiced lentil filling, and utterly addictive. Perfect for a festive occasion, a rainy afternoon treat, or just when you’re craving something seriously delicious. Plus, it’s surprisingly satisfying – a couple of these and you’re good to go!

Ingredients

Here’s what you’ll need to make these delightful kachoris:

• 1 cup moong dal (approximately 175g)
• 2 tsp oil (approximately 10ml)
• 1 tsp jeera / cumin seeds (approximately 5g)
• 1 tsp coriander seeds (approximately 5g)
• 1 tsp fennel / saunf seeds (approximately 5g)
• Pinch of hing / asafoetida (a tiny pinch – about 1/8 tsp)
• 1 green chilli, finely chopped
• 1 inch ginger, grated
• 1 tsp turmeric / haldi powder (approximately 5g)
• 1 tsp chilli powder / lal mirch powder (adjust to taste, approximately 5g)
• 2 tbsp water (approximately 30ml)
• 1 tsp garam masala (approximately 5g)
• 1 tsp aamchur / dry mango powder (approximately 5g)
• Salt to taste (approximately 1/2 tsp)
• 8 slices bread
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your kachoris turn out perfectly:

Moong Dal: Type and Soaking (if any)

We’re using split moong dal (yellow moong dal) for this recipe. No need to soak it – we’re going to dry roast it, which brings out a lovely nutty flavor.

Spices: Regional Variations in Garam Masala & Chilli Powder

Garam masala blends vary from household to household! Feel free to use your favorite brand. As for chilli powder, Kashmiri chilli powder will give you a beautiful color with mild heat. If you like it spicier, use a hotter variety.

Fennel Seeds (Saunf): Flavor Profile & Substitutions

Fennel seeds add a lovely anise-like flavor. If you’re not a fan, you can reduce the amount or even omit them. A tiny pinch of anise seeds could be a substitute, but it won’t be quite the same.

Hing (Asafoetida): Benefits & Usage

Hing has a… unique smell in its raw form, but it adds a wonderful savory depth to Indian cooking. A little goes a long way! It’s also known for aiding digestion.

Oil: Choosing the Right Oil for Deep Frying

I prefer using vegetable oil or sunflower oil for deep frying because of their high smoke point. Just make sure it’s fresh!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, dry roast the moong dal in a pan over medium heat until it’s fragrant and lightly golden. This usually takes about 5-7 minutes. Let it cool completely, then coarsely grind it. Don’t make it a super fine powder – a little texture is good.
2. Heat the 2 tsp of oil in a pan. Add the cumin seeds, coriander seeds, fennel seeds, hing, green chilli, and ginger. Sauté for about 30 seconds, until fragrant.
3. Now, add the turmeric powder, chilli powder, garam masala, aamchur powder, and salt. Cook the spices on low heat for another minute, stirring constantly, so they don’t burn.
4. Add the ground moong dal and 2 tbsp of water. Mix everything together really well to form a thick, slightly sticky stuffing. Set this aside.
5. Time for the bread! Trim the edges off the bread slices. Briefly dip each slice in water, then squeeze out the excess moisture. You want them damp, but not soggy.
6. Place about 1 tbsp of the moong dal stuffing in the center of each bread slice. Carefully bring the edges together and seal them tightly to form a round kachori. Make sure there are no gaps!
7. Heat plenty of oil for deep frying over medium-high heat. Gently slide the kachoris into the hot oil, a few at a time.
8. Fry them until they’re golden brown and crispy on all sides, flipping occasionally. This should take about 3-4 minutes per batch.
9. Remove the kachoris with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy kachoris.
• Make sure the oil is hot enough before adding the kachoris. Test it by dropping a tiny piece of dough into the oil – it should sizzle immediately.
• Sealing the kachoris properly is key to preventing them from bursting open during frying.

Variations

Vegan Kachori Adaptation

Simply ensure your bread is vegan-friendly! Most store-bought breads are, but always double-check the ingredients.

Gluten-Free Kachori Adaptation (using gluten-free bread)

Use your favorite gluten-free bread slices. They might be a little more delicate, so handle them with extra care when dipping and sealing.

Spice Level Adjustment: Mild to Spicy

Adjust the amount of chilli powder to your liking. For a milder flavor, use Kashmiri chilli powder or reduce the amount. For extra heat, add a pinch of cayenne pepper.

Festival Adaptations: Serving during Diwali or Holi

These are perfect for festivals! My family always makes a big batch for Diwali. You can also add a little bit of chopped nuts (like cashews or almonds) to the stuffing for an extra festive touch.

Serving Suggestions

Serve these kachoris immediately while they’re still warm and crispy. They’re absolutely divine with a side of green chutney (mint-coriander chutney is my go-to!). You can also serve them with tamarind chutney or even a simple yogurt dip.

Storage Instructions

Kachoris are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them in a preheated oven at 180°C (350°F) for a few minutes to crisp them up again.

FAQs

What is the best way to get the kachoris crispy?

Make sure the oil is hot enough, don’t overcrowd the pan, and seal the kachoris tightly to prevent oil from seeping in.

Can I make the stuffing ahead of time? How long will it keep?

Yes, you can! The stuffing will keep in the refrigerator for up to 3 days.

What can I substitute for hing (asafoetida)?

If you can’t find hing, you can omit it, but it does add a unique flavor. A tiny pinch of garlic powder can be a very distant substitute.

Is it possible to bake these kachoris instead of frying?

While you can bake them, they won’t get the same crispy texture as fried kachoris. Brush them with oil and bake at 180°C (350°F) for about 20-25 minutes, flipping halfway through.

What is aamchur powder and where can I find it?

Aamchur powder is made from dried unripe mangoes and adds a tangy flavor. You can find it at most Indian grocery stores or online.