Moong Dal Kachori Recipe – Authentic Indian Fried Snack with Sev

Last Updated on 2 months by Neha Deshmukh

Moong Dal Kachori Recipe – Authentic Indian Fried Snack with Sev

Hey everyone! If you’ve ever wandered through the bustling streets of India, you’ve probably been captivated by the aroma of freshly fried kachoris. These flaky, golden pockets of goodness are a beloved snack, and today, I’m so excited to share my family’s recipe for Moong Dal Kachori with you. I first made these for Diwali a few years ago, and they were a huge hit – seriously, they disappeared in minutes! It takes a little effort, but trust me, the reward is absolutely worth it.

Why You’ll Love This Recipe

This Moong Dal Kachori recipe isn’t just about a delicious snack; it’s about experiencing a little piece of Indian culinary tradition. The combination of the spiced moong dal filling and the flaky, melt-in-your-mouth pastry is simply divine. Plus, the addition of sev adds a delightful crunch that takes it to the next level. It’s perfect for festive occasions, afternoon tea, or just when you’re craving something truly special.

Ingredients

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

• 1 cup moong dal
• As required water (for soaking and kneading)
• 2 tsp oil (for the filling)
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• Pinch of hing (asafoetida)
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp aamchur (dry mango powder)
• 1 tsp salt (plus more for the dough)
• ½ cup sev
• 2 cups maida (all-purpose flour)
• ½ tsp salt (for the dough)
• 3 tbsp hot ghee
• As required oil (for deep frying)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moong Dal: The Heart of the Kachori
Moong dal (split yellow lentils) is the star of the show. Make sure you use good quality dal for the best flavour and texture.

Spices: A Blend of Traditional Flavors
We’re using a beautiful blend of spices here. Don’t be shy with them!
* Turmeric: Adds colour and a subtle earthy flavour.
* Chilli Powder: Adjust to your spice preference. Kashmiri chilli powder gives a lovely colour with mild heat.
* Garam Masala: A warming spice blend – essential for that authentic Indian flavour.
* Coriander Powder: Adds a fragrant, citrusy note.
* Cumin Powder: Earthy and slightly bitter, it balances the other spices.
* Aamchur: This dry mango powder adds a lovely tangy flavour that cuts through the richness.

Hing (Asafoetida): The Secret to Digestibility and Flavor
Hing might smell a little…interesting, but trust me, it adds a unique umami flavour and aids digestion. A little goes a long way!

Sev: Adding the Perfect Crunch
Sev is those crispy chickpea noodles you often see as a topping in Indian snacks. It adds a wonderful textural contrast.

Ghee: The Traditional Fat for Flaky Dough
Ghee (clarified butter) is traditionally used in Indian pastry making because it creates incredibly flaky layers. You can substitute with vegetable shortening if you prefer, but ghee really does make a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the moong dal in enough water for about 2 hours. Then, drain the water and grind the dal into a coarse paste. Don’t make it too smooth – a little texture is good.
2. Heat 2 tsp of oil in a pan over medium heat. Add the cumin seeds and fennel seeds. Let them splutter for a few seconds until fragrant.
3. Add a pinch of hing, turmeric powder, chilli powder, garam masala, coriander powder, cumin powder, aamchur, and 1 tsp of salt. Sauté on low heat for a minute or two, stirring constantly to prevent burning.
4. Now, add the ground moong dal paste to the pan. Cook, stirring continuously, until the moisture evaporates and the mixture starts to come together. This will take about 5-7 minutes.
5. Take the pan off the heat and mix in the sev. The sev will absorb any remaining moisture and prevent the kachoris from becoming soggy. Set the stuffing aside to cool.
6. Time for the dough! In a large bowl, combine the maida and ½ tsp of salt. Add the hot ghee and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
7. Gradually add water, a little at a time, and knead into a firm, smooth dough. Don’t over-knead it. Cover the dough and let it rest for at least 10 minutes.
8. Divide the dough into small, equal-sized balls. Roll each ball into a small circle. Place a spoonful of the moong dal stuffing in the center of each circle.
9. Bring the edges of the dough together to seal the stuffing inside. Gently flatten each kachori with your palm.
10. Heat oil in a deep frying pan over medium-low heat. Carefully drop the kachoris into the hot oil, a few at a time. Fry until golden brown and crisp on both sides, turning occasionally.
11. Remove the kachoris from the oil and drain on paper towels to remove excess oil.

Expert Tips

• Don’t overcrowd the pan: Frying too many kachoris at once will lower the oil temperature and result in soggy kachoris.
• Low and slow: Frying on a medium-low heat ensures the kachoris cook through evenly and become beautifully flaky.
• Hot ghee is key: Using hot ghee for the dough is crucial for creating that flaky texture.

Variations

• Vegan Adaptation: Substitute the ghee with a neutral-flavored oil like sunflower or canola oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of maida. You might need to adjust the amount of water.
• Spice Level Adjustment: Reduce the amount of chilli powder for a milder flavour, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a dash of black pepper too!
• Festival Adaptations: These are especially popular during Diwali and Holi. You can make smaller, bite-sized kachoris for festive gatherings.

Serving Suggestions

Serve these warm with imli chutney (tamarind chutney) or your favourite Indian pickle. They’re also delicious with a cup of chai!

Storage Instructions

Leftover kachoris can be stored in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but you can reheat them in a preheated oven or air fryer to restore some of their crispness.

FAQs

What is the best way to get the kachoris perfectly crisp?
Frying on medium-low heat and not overcrowding the pan are key! Also, make sure the oil is hot enough before adding the kachoris.

Can I make the moong dal stuffing ahead of time?
Absolutely! You can make the stuffing a day or two in advance and store it in the refrigerator.

What is a good substitute for hing if I don’t have it?
While hing has a unique flavour, you can substitute it with a pinch of garlic powder or onion powder.

Can I bake these kachoris instead of frying them?
You can try baking them, but they won’t be as flaky as the fried version. Brush them with oil before baking at 180°C (350°F) for about 20-25 minutes, flipping halfway through.

What is the shelf life of leftover kachoris?
They’re best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days.