Go Back
+ servings
moong ki kachori
Print Recipe
5 from 1 vote

Moong Sprout Kachori

Crisp homemade khasta kachori stuffed with mildly spiced bean sprout filling
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Festive Recipe, snacks/starters, Tiffin recipes
Cuisine: Uttar Pradesh Cuisine
Keyword: kachori, moong kachori, moong sprout
Servings: 7 people
Author: Anjana Chaturvedi


For Outer coving/puff

  • 2 cup Refined Flour / Maida
  • 3 tbsp Semolina / Sooji
  • 4 tbsp Cooking Oil
  • 1/4 tsp Lemon Juice / Nimbu Ka Ras
  • To taste Salt / Namak

For the Stuffing

  • 3 cups Bean sprouts/moong sprouts
  • 1 medium Potatoes / Aloo boiled
  • 2 tbsp Fresh Mint / Hara Pudina chopped
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 1.5 tsp Ginger / Adrak grated
  • 1 tbsp Green Chillies / Hari Mirch chopped
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Mango Powder / Amchoor Powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1.5 tsp Coriander Powder / Dhaniya Powder
  • 1/4 tsp Garam Masala Powder
  • To taste Salt / Namak
  • 2.5 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Asafoetida / Hing powder


For the outer covering/puff

  • Mix and sift flour,sooji and salt in a bowl
  • Add oil and lemon juice in the flour and rub to mix well
  • Add water and make a soft dough.Cover and keep aside for 20 minute

The Stuffing

  • Wash bean sprouts very well with normal water to remove the smell.
  • Heat oil in a heavy bottom pan. Add cumin,chopped green chili and asafoetida
  • When cumin start crackling add bean sprouts and saute for a minute .Now add turmric and salt and 1 tsp of water
  • Cover and cook on low flame till it get cooked but remain crunchy,don’t over cook them.
  • Now add mashed potato and all the spices .Stir fry for a minute.
  • Take out in a bowl and let it cool down completely.Now add chopped mint and coriander and mix .

Making of Kachori

  • Knead the prepared dough to make it soft and pliable.Make small size balls of equal size from the dough and keep aside.
  • Cover the balls with a damp cloth .
  • Take a ball and flatten it a little with the rolling pin.Put about 1.5 tbsp of filling in the center.
  • Bring together all the sides and collect in the middle .Close it and press it slightly,make sure it will seal properly.
  • Press the kachori with your palm to flatten it slightly.
  • Heat enough oil in a deep pan.When it become medium hot then gently slide few kachoris in hot oil.
  • Now lower the temperature to medium.The kachori will puff up then turn the side.
  • Fry it till it become golden from both the sides.
  • Drain the fried kachori on a paper napkin.Serve hot .


serving suggestions-Serve with green chutney and date and tamarind chutney.