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Moong Dal Ki Kachori

Moong Dal Ki Kachori – Khasta Kachori Recipe – Dal Kachori

Today sharing khasta kachori recipe 'moong dal ki kachori'. If you are looking how to make khasta kachori recipe with moong dal then try this kachori recipe
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Course: Appetizer, Main Course, Snack
Cuisine: Indian, Pakistani
Keyword: recipes, snacks
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 3 Persons


  • Ingredients
  • Moong Dal – ½ Cup
  • Water – To Soak Moong Dal
  • Oil – 2 Tsp
  • Cumin Seeds – ½ Tsp
  • Grated Ginger – 1 Tsp
  • Red Chilli Powder – 1 Tsp
  • Coriander Powder – 1 Tsp
  • Garam Masala Powder – ½ Tsp
  • Fennel Seeds – ½ Tsp
  • Coriander Seeds – ½ Tsp
  • Salt – ⅓ Tsp
  • Gram Flour Besan – ½ Tbsp
  • Moong Dal Paste – ½ Cup
  • Oil for deep frying


  • Method
  • In a bowl, add all purpose flour (Maida), salt, oil and crumble all the ingredients.
  • Gradually add water to make a soft dough.
  • Knead for a few minutes to get a good result.
  • Cover the dough and rest for ½ an hour.
  • In the meanwhile, prepare moong dal stuffing.
  • In a pan, add oil and heat it up.
  • Now add cumin seeds and pop it up.
  • Add grated ginger, red chilli powder, coriander powder, garam masala powder, salt, fennel seeds, coriander seeds and saute on low heat.
  • Next, add gram flour (besan) and mix well with all ingredients.
  • Saute for few minutes until it gets aromatic.
  • Now add Moong dal paste and mix well with all ingredients.
  • Saute for few minutes until the dal get dry.
  • As the dal get dry it will be ready to stuff.
  • Prepare Kachori: After ½ an hour, distribute dough into small portion.
  • Roll the dough through the hand.
  • Now make a small roti like puri.
  • Place moong dal stuffing in middle.
  • Now wrap the kachori by twisting the edges. Watch video steps to quickly follow.
  • Flat it through hand and roll with rolling pin to give a perfect flat shape.
  • Prepare all Kachori by repeating the step.
  • Kachori Ready to Deep Frying
  • Place kachori in deep frying oil.
  • Initially, keep the medium-high temperature.
  • Fry for few minutes to get golden brown color from both side.
  • Take it out on kitchen paper.


Notes: For khasta karari and light karchori, use oil in place of ghee. Don't over stuff the kachori Never fry on extra high temperature. Manage temperature to fry on medium temperature to get crispy karara texture.