Step-By-Step Moong Dal Kachori Recipe with Chukde Spices

Moong Dal Kachori has always been a favorite in my home. I remember the first time my mother rolled out the dough, carefully stuffing each kachori with spiced moong dal. The aroma of the spicy dal filling, wrapped in a perfectly crispy shell, filled the kitchen, making it impossible to wait until they were served!

From that moment on, it became essential at every celebration, tea-time snack, and even those unexpected hunger cravings.

This moong dal kachori recipe stands out not just for its authentic taste but also for its versatility. It includes healthy ingredient swaps, time-saving methods, and alternative cooking techniques to make it suitable for everyone, whether you love the classic deep-fried version or a lighter-baked alternative.

I have also attached a YouTube video for the same recipe. You can watch it for more clarity.

Brief Overview of Moong Dal Kachori Recipe and Its Popularity

• A Bite of Tradition: Moong Dal Kachori is a valued Indian snack known for its crispy, buttery texture and spiced dal stuffing. Popular across North India, it is a favorite during festivals, street food stalls, and special occasions.
• History & Significance: This dish has its roots in Rajasthan, where it is often served with sweet and tangy chutneys. Over time, its fame has spread across different regions, each adding its own twist to the recipe.
• Texture & Flavor: Crispy & Khasta, Rich & Flavourful, and Versatile Enjoyment.

What Are the Ingredients?

For the Dough:

• 2 cups Maida (All-Purpose Flour)
• Salt (as per taste)
• Desi Ghee (a little)
• Water (as needed for kneading)

For the Filling:

• ½ cup Moong Dal (soaked overnight or for at least 1 hour in warm water)
• Whole Coriander (Sabut Dhaniya)
• Hing
• Cumin Seeds (Jeera)
• Fennel Seeds (Saunf)
• Kashmiri Red Chili Powder
• Chaat Masala
• Kasuri Methi (Dried Fenugreek Leaves)
• Garam Masala

For Frying:

• Cooking Oil (for deep frying)

Pro Tip: Ingredient Swaps

• Gluten-Free: Use a mix of chickpea flour and rice flour instead of all-purpose flour.
• Low-Oil Version: Bake or air-fry instead of deep frying.
• Alternative Spices: Swap amchur with lemon juice or use black salt for a tangier flavor.

Step-by-Step Instructions

Preparing the Dough:

• I have taken two cups of flour, salt, and a little bit of desi ghee.

• Add water.

• knead it into a soft dough.

• Cover it and let it rest for 20 to 25 minutes.

Preparing the Moong Dal Filling:

• I soaked moong dal overnight, but you can also soak it in warm water for an hour if you prefer.

• After soaking, grind it coarsely (दरदरा). Remember, do not make it into a fine paste.

• Now, let's make the moong kachori filling. I've added whole coriander,hing, cumin, fennel, Kashmiri chili powder, chaat masala, kasuri methi, and garam masala.

• Now, we’ll add the moong dal paste.

• You need to cook it until it is completely dry, even if it takes about 10 to 12 minutes.

• Let it cool before using.

Shaping and Frying:

• After that, we will make round balls with the dough and flatten them.

• Add just one spoon of the filling, seal it well, and press it again.

• Finally, fry these moong kachoris. Make sure the oil temperature is very low.

• Your Moong dal kachori is ready.

Alternative Cooking Methods

Air Fryer Kachori (Healthier Option)

• Preheat the air fryer to 180°C (350°F).
• Brush kachoris lightly with oil and air fry for 15-20 minutes, flipping halfway.

Baked Kachori (Less Oil, Oven-Friendly)

• Preheat the oven to 200°C (400°F).
• Place moong dal kachoris on a baking sheet and brush with oil.
• Bake for 20-25 minutes, flipping once for even crispiness.

Serving Suggestions & Pairings

• Classic Pairing: Tamarind chutney and green coriander chutney.
• Hearty Meal: Serve with aloo sabzi for a filling breakfast.
• Street-Style Twist: Crush kachoris and top with yogurt, chutneys, and sev to make a delicious kachori chaat.

Common Mistakes & Troubleshooting Guide

Why Does This Moong Dal Kachori Recipe Stand Out?

• Authentic yet Adaptable: Stays true to traditional flavors while offering healthier alternatives.
• Perfect Texture: Tips to get the ideal flaky crust and well-seasoned stuffing.
• Step-by-Step Clarity: Easy-to-follow instructions for beginners and experts alike.
• Cooking Variations: Multiple methods to suit different dietary preferences.

Enjoy making these delicious, crispy Moong Dal Kachoris and bring a taste of tradition to your home! Let me know how it turns out for you. 😊

Loved this recipe? Make it even better with the best-quality spices! Grab fresh and aromatic Chukde Spices products and bring authentic flavors to your kitchen.

FAQs (Frequently Asked Questions)

Is moong dal kachori good for weight loss?

Moong dal kachori can be a healthy snack for weight loss if:

• Made with whole wheat flour and minimal oil
• Baked or air-fried instead of deep-fried
• Consumed in moderation (1-2 kachoris per serving)

Balance it with other nutrient-dense foods and regular physical activity.

What other flour blends can I use to make the khasta kachori dough?

You can experiment with the following flour blends:

1. All-Purpose Flour and Semolina: Mix 2 cups of all-purpose flour with 1 cup of semolina (rava) for a crisper texture.
2. Whole Wheat Flour and Maida: Combine 1.5 cups of whole wheat flour with 0.5 cups of maida (all-purpose flour) for a slightly denser kachori.
3. Maida and Bajra Flour: Blend 1.5 cups of maida with 0.5 cups of bajra flour for a nuttier flavor and coarser texture.
4. Whole Wheat Flour and Jowar Flour: Mix 1.5 cups of whole wheat flour with 0.5 cups of jowar flour for a slightly sweet and denser kachori.

What goes well with moong dal kachori?

Here are some popular options for moong dal kachori recipe:

• Beverages: Chai, Coffee, Lassi, etc.
• Chutneys: Tamarind, Mint, Green chutney, etc. 
• Others: Aloo ki sabzi, Raita, Papadum, etc.