Moong Dal Kachori, also known as “Khasta Kachori,” is a quintessential Indian snack that combines a flaky, crispy outer shell with a spiced moong dal filling. This savory delight is a staple in North Indian households, especially during festivals like Holi and Diwali. Whether served as a tea-time snack, a festive treat, or even as part of a hearty breakfast, Moong Dal Kachori never fails to impress with its rich flavors and satisfying crunch.
I still remember the first time I tried Moong Dal Kachori at a bustling street-side stall in Jaipur. The vendor handed me a piping hot kachori with a dollop of tangy tamarind chutney, and the first bite was pure bliss. The flaky crust, the aromatic filling, and the burst of spices made it unforgettable. Since then, it has become a favorite in my kitchen, especially during festive gatherings.
Ingredients for Moong Dal Kachori
To make this delicious snack, you’ll need the following ingredients:
For the Dough:
- All-purpose flour (maida): 2 cups
- Ghee or oil: 4 tablespoons
- Salt: ½ teaspoon
- Water: As needed for kneading
For the Filling:
- Yellow moong dal: 1 cup (soaked for 2-3 hours and drained)
- Cumin seeds: 1 teaspoon
- Fennel seeds: 1 teaspoon
- Asafoetida (hing): A pinch
- Coriander powder: 1 teaspoon
- Red chili powder: ½ teaspoon
- Garam masala: ½ teaspoon
- Amchur (dry mango powder): ½ teaspoon
- Salt: To taste
- Oil: 2 tablespoons (for cooking the filling)
For Frying:
Step-by-Step Recipe for Moong Dal Kachori 1. Preparing the Dough
In a large mixing bowl, combine all-purpose flour, salt, and ghee. Rub the ghee into the flour until the mixture resembles breadcrumbs.
Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and let it rest for 30 minutes. 2. Preparing the Filling
Heat 2 tablespoons of oil in a pan. Add cumin seeds, fennel seeds, and asafoetida. Let them splutter.
Add the soaked and drained moong dal. Cook for 2-3 minutes on medium heat.
Add coriander powder, red chili powder, garam masala, amchur, and salt. Mix well and cook until the dal is slightly dry and aromatic. Let the mixture cool completely. 3. Assembling the Kachoris
Divide the dough into equal-sized balls. Roll each ball into a small disc.
Place a spoonful of the moong dal filling in the center of the disc. Bring the edges together and seal tightly, ensuring there are no gaps.
Gently flatten the stuffed ball into a round kachori shape. 4. Frying the Kachoris
Heat oil in a deep frying pan over low-medium heat. To check if the oil is ready, drop a small piece of dough into the oil; it should rise slowly.
Fry the kachoris in batches on low-medium heat. This ensures they cook evenly and become crispy. Each batch may take 8-10 minutes.
Once golden brown and crispy, remove the kachoris and drain on paper towels. Tips for Perfect Moong Dal Kachori
- Dough consistency: The dough should be soft but not sticky. This helps achieve a flaky crust.
- Filling preparation: Ensure the filling is dry to prevent the kachoris from bursting while frying.
- Frying temperature: Always fry on low-medium heat. High heat can cause the kachoris to remain uncooked inside.
- Resting the dough: Allowing the dough to rest ensures the kachoris puff up beautifully.
Why Moong Dal Kachori is a Festive Favorite
Moong Dal Kachori is more than just a snack; it’s a celebration of flavors and textures. The flaky crust, the spiced filling, and the versatility of serving it with chutneys or as part of a chaat make it a must-have during festivals. It’s also a great way to bring people together, as making kachoris is often a family activity in Indian households.
Making Moong Dal Kachori is a cherished tradition during Holi. My mother would prepare the filling a day in advance, and we’d all gather in the kitchen to help with rolling and stuffing. The laughter, the occasional mishaps, and the aroma of frying kachoris made it a truly special experience. Even today, the smell of freshly fried kachoris takes me back to those joyful moments.
Serving Suggestions
- Serve Moong Dal Kachori with tamarind chutney, mint chutney, or yogurt for a classic combination.
- For a street-style twist, top the kachoris with chopped onions, sev, and chutneys to make a delicious kachori chaat.
- Pair them with a cup of masala chai for a comforting tea-time snack.
Healthier Variations
- Use whole wheat flour instead of all-purpose flour for a healthier crust.
- Air-fry or bake the kachoris instead of deep frying to reduce oil consumption.
- Add finely chopped vegetables like carrots or peas to the filling for added nutrition.
