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Punjab · Snack

Moong Dal Kachori

Traditional 12. Moong Dal Kachori recipe

🧺 Ingredients

• 2 cups (250g) all-purpose flour
• ½ tsp salt
• ¼ cup ghee
• ½ cup water
• Oil for deep frying
• ½ cup yellow moong lentils
• ½ tbsp ghee (for filling)
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp cumin powder
• 1 tsp coriander powder
• 1 tsp crushed fennel seeds
• ½ tsp dry ginger powder
• 1 tsp dry mango powder
• Salt to taste
• 1 pinch asafoetida

👩‍🍳 How to make Moong Dal Kachori

1. Make dough (10 mins): Mix flour, salt. Add ¼ cup ghee, rub until breadcrumbs. Add water, knead stiff dough. Rest 30 mins covered.
2. Soak moong dal (2 hours): Rinse moong lentils 3 times, soak in water 2 hours. Drain completely.
3. Prepare filling (5 mins): Coarsely grind soaked moong dal (paste should be grainy, not smooth). Heat ½ tbsp ghee, add turmeric, chili powder, cumin powder, coriander powder, fennel seeds (crushed), dry ginger. Fry spices 1 min on medium heat. Add ground moong paste, stir constantly 2-3 mins on medium heat until dry and fragrant—should not be wet. Add mango powder, asafoetida, salt. Cool 5 mins.
4. Shape kachoris (15 mins): Divide dough into 12 balls. Roll thin 4-inch disc. Place 1 tbsp moong filling center, fold into half-moon, press and seal edges tight—filling should not leak.
5. Deep fry (10 mins, medium heat): Oil 350°F (175°C). Fry 4 at time for 7-9 mins, turning every 2 mins—kachori should be medium-golden, hollow sounding, fully crisp.

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