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Moong Dal Kachori

Updated: Jul 22, 2022

Cooking time: 60 Minutes: Serves 6


For the stuffing:

1½ cup Moong Dal

1 cup Desiccated Coconut

2 cups Papdi Gathia

⅛ cup White Poppy Seeds (Khus Khus)

4 tbsp Oil

1 Dry Red Chilli

1 tsp Cumin Seeds

1 tsp Fennel Seeds

¼ tsp Asafoetida

1 tsp Turmeric

2 tsp Ginger Paste

1 tsp Green Chilli Paste

Juice of 1 Lime

1½ tbsp Sugar

Salt to taste

For the dough:

1½ cup Plain Flour

½ cup Oil

½ cup Water

1 tbsp Lemon Juice

¼ tsp Salt

Oil for Deep-frying


For the stuffing:

Wash and soak the moong dal for two hours in warm water, then strain. Heat the oil in a pan by adding the red chilli, once hot add the cumin seeds and asafoetida, then add the moong dal with half a cup of water. Add the turmeric powder, fennel seeds, ginger and green chilli paste, sugar and salt, mix well and cook until the moong dal is soft on low heat occasionally stirring to ensure it does not stick to the pan. If the moong dal is still not soft, then add a quarter cup of water and continue cooking. Meanwhile, in a blender add the desiccated coconut and the papdi gathia, grind until coarsely ground. Once the dal has cooked, add the taj laving masala, coconut and gathia, lemon juice, mix well then cool down the moong dal luck warm. Shape the moong dal into small balls about 30 grams and keep aside.

For the dough:

In a large bowl add the flour, salt, oil, lemon juice and water. Knead the mixture into a soft dough and keep the dough aside for half an hour.

For the Kachori:

Take some dough and spread it in your palm, place the ball in the dough and wrap the dough around the ball. Meanwhile, heat the oil and deep-fry the kachoris until golden brown on medium heat.

Moong Dal Kachori | The Rasoi Recipes


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