Back to list

Best Easy Moong Dal Kachori Recipe

Name: Best Easy Moong Dal Kachori Recipe
Total time: 60 min
Yield: 90 g
Ingredients: All-purpose flour 1.5 cups; Split yellow moong dal 0.75 cup; Vegetable oil 0.25 cup; Baking powder 0.5 tsp; Water 0.75 cup; Cumin seeds 1 tsp; Fennel seeds 0.5 tsp; Coriander powder 1 tsp; Red chili powder 0.5 tsp; Garam masala 0.5 tsp; Salt 1 tsp; Amchur (dry mango) powder 0.5 tsp

Moong Dal Kachori is a beloved Indian snack with crispy texture and bold, aromatic spicing. This popular vegetarian treat is a family tea-time favorite and a staple at celebrations and gatherings.

Cook 60 min Difficulty NORMAL 265 kcal

#vegetarian #mediterranean

Image coming soon

Ingredients

Main ingredients

All-purpose flour 1.5 cups
Split yellow moong dal 0.75 cup
Vegetable oil 0.25 cup
Baking powder 0.5 tsp
Water 0.75 cup

Seasonings/Sauce

Cumin seeds 1 tsp
Fennel seeds 0.5 tsp
Coriander powder 1 tsp
Red chili powder 0.5 tsp
Garam masala 0.5 tsp
Salt 1 tsp
Amchur (dry mango) powder 0.5 tsp

Nutrition summary

Carbohydrates 33 g 50%

Protein 7 g 11%

Fat 11 g 39%

Serving size 90g

Cooking steps

1

Soak the split moong dal in water for 1-2 hours, then drain thoroughly.
2

In a skillet over medium heat, add 1 tbsp oil. Add cumin and fennel seeds, toasting until aromatic.
3

Add soaked moong dal to the pan, then stir in coriander powder, red chili powder, garam masala, amchur, and salt. Cook on low heat for 7-8 minutes, stirring to keep the filling crumbly and fragrant. Let cool.
4

In a separate bowl, mix all-purpose flour, baking powder, and salt. Add vegetable oil and rub with fingertips until the mixture resembles breadcrumbs.
5

Gradually add water to form a soft, smooth dough. Cover and let rest for 20 minutes to relax the gluten.
6

Divide dough and filling into 12 equal balls. Flatten a dough ball, add a portion of dal filling, and carefully seal the edges. Repeat for all portions.
7

Heat oil for deep frying to medium-low (325°F). Gently slide in the kachoris, frying in batches. Maintain moderate heat, turning occasionally, until golden and crisp (8-10 minutes per batch).
8

Remove kachoris from oil and place on a rack or paper towel to drain excess oil before serving.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Moong Dal Kachori Recipe?

The core ingredient that defines Moong Dal Kachori is the split yellow moong dal. When seasoned and cooked with cumin, fennel, and aromatic spices, it forms a flavorful, slightly crumbly filling that gives kachori its characteristic flavor and texture.

Q. What heat and timing tips ensure perfectly crisp kachoris?

Fry the kachoris at medium-low heat (about 325°F) for 8–10 minutes per batch. This slow frying lets the dough cook evenly and produces a golden, crisp shell without burning the outside or leaving the inside doughy. Avoid high heat, which makes the outside brown too fast.

Q. How do I keep my kachoris from turning soggy or splitting?

To prevent soggy or split kachoris, ensure the dough is soft yet firm and well-rested. Don't overfill or leave air pockets in the dough when sealing. Fry at steady, moderate heat so the dough has time to cook through and crisp up while retaining moisture in the filling.

Q. What are the nutrition facts for one serving of this kachori?

Each serving (90g) of this Moong Dal Kachori provides about 265 kcal, with 33g carbohydrates (50% of calories), 7g protein (11%), and 11g fat (39%). This balance makes it a moderately indulgent snack suitable for vegetarian diets.

Best Easy Moong Dal Kachori Recipe

AI 영양사 앤디