Kachori is a deep-fried, golden, and flaky pastry filled with a spicy lentil or onion mixture. Popular across India, especially in Rajasthan and Uttar Pradesh, this snack is perfect with chutney or even as part of a festive meal. Here’s how to make khasta (crispy) moong dal kachori at home.
🧾 Ingredients
🔸 For the Dough:
- 2 cups all-purpose flour (maida)
- ¼ cup ghee or oil
- ½ tsp salt
- Water (as needed to knead a firm dough)
🔸 For the Filling (Moong Dal Kachori Style):
- ½ cup yellow moong dal (soaked for 2–3 hours and drained)
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp dry mango powder (amchur)
- ½ tsp red chili powder
- 1 pinch asafoetida (hing)
- Salt to taste
🔸 For Frying:
- Oil for deep frying
👨🍳 Instructions
🔹 Step 1: Prepare the Dough
- Mix flour, salt, and ghee in a bowl. Rub until crumbly.
- Add water gradually and knead into a firm, smooth dough.
- Cover and rest for 20–30 minutes.
🔹 Step 2: Make the Filling
- Heat 1 tbsp oil in a pan. Add cumin, fennel, and hing.
- Add soaked moong dal and sauté for 3–4 minutes.
- Add spices and cook until dry and aromatic.
- Let it cool completely.
🔹 Step 3: Assemble the Kachoris
- Divide dough into small balls.
- Roll each ball into a small circle, place filling in the center.
- Seal the edges and flatten slightly without breaking.
🔹 Step 4: Fry
- Heat oil on medium-low flame.
- Fry kachoris on low-medium heat until golden and crisp.
- Do not fry on high flame — they’ll puff but stay raw inside.
🍽️ Serving Suggestions
- Serve hot with green chutney, tamarind chutney, or aloo sabzi.
- Best enjoyed with chai during evenings or festivals.
💡 Tips & Variations
- For onion kachori, use spiced caramelized onions instead of moong dal.
- Use whole wheat flour for a slightly healthier version.
- Leftovers can be reheated in an oven or air fryer to retain crispiness.
