There’s something irresistible about biting into a crispy, flaky kachori and discovering a warm, spiced filling inside. Moong dal kachori is a much-loved North Indian snack that brings comfort and joy in every bite. Popular in regions like Rajasthan and Uttar Pradesh, this snack is often found in sweet shops, on street carts, or served at family gatherings and festive events.
What makes moong dal kachori special is its deeply flavoured lentil filling made from yellow moong dal that’s soaked, ground, and cooked with spices like fennel, asafoetida, coriander powder, and chilli. The outer dough is made with flour and ghee, kneaded to the perfect texture to fry into crisp, golden shells. When done right, the kachori puffs up beautifully and stays crunchy for hours.
Though the process involves multiple steps, it’s not complicated. Once you get the hang of the dough and stuffing, you’ll find yourself making them for every occasion especially when paired with tangy tamarind chutney or a steaming cup of chai. Here’s how to make this festive classic at home in five simple steps.
Step 1: Soak and grind the moong dal
Start by rinsing half a cup of yellow moong dal thoroughly, then soak it in water for three to four hours. Drain the water and coarsely grind the dal in a blender without adding any extra water. The texture should be grainy, not smooth, so it holds well when cooked. This coarsely ground dal will form the base of the spicy stuffing that goes inside the kachori.
Step 2: Cook the spiced dal filling
Heat one tablespoon of oil in a pan. Add a pinch of hing (asafoetida), half a teaspoon of cumin seeds, and one teaspoon of crushed fennel seeds. Let them sizzle, then add the ground dal. Stir continuously on medium heat until the dal begins to dry and separate. Now add salt, turmeric, red chilli powder, coriander powder, and a pinch of amchur (dry mango powder) for tang. Continue cooking until the mixture becomes dry and aromatic. Set it aside to cool completely.
Step 3: Knead the dough for the outer layer
In a large bowl, take one and a half cups of all-purpose flour (maida). Add two tablespoons of ghee and a pinch of salt. Rub the ghee into the flour using your fingers until the mixture resembles breadcrumbs. Slowly add water, a little at a time, and knead into a firm yet smooth dough. Cover with a damp cloth and let it rest for 20–30 minutes. This step ensures the kachoris turn out crispy and flaky.
Step 4: Stuff and shape the kachoris
Divide the rested dough into small lemon-sized balls. Flatten one ball in your palm and roll it into a small disc. Place a spoonful of the cooled dal stuffing in the centre. Carefully bring the edges together, seal the ball, and gently flatten it slightly without tearing. Repeat with the remaining dough and stuffing. Avoid overfilling or under-sealing, as this can cause them to burst while frying.
Step 5: Deep-fry the kachoris until golden and crisp
Heat oil in a deep pan on low to medium flame. To check the temperature, drop a small piece of dough it should rise slowly, not immediately. Slide in the kachoris, a few at a time, and fry them on low heat until they puff up and turn golden brown. Flip occasionally for even cooking. Don’t rush this step, slow frying ensures even colour and crispness. Drain the kachoris on paper towels and serve hot with tamarind chutney, green chutney, or pickles.
Moong dal kachori is more than just a snack, it’s a celebration of Indian street food and festive flavours. With its crisp shell and spiced lentil filling, it offers the perfect contrast of texture and taste. Whether served at a party, enjoyed during a quiet evening, or made as an indulgent weekend treat, these kachoris never fail to impress. Try them once, and they’ll become a permanent part of your homemade favourites.
