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Moong daal khasta kachori
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5 from 1 vote

Moong daal Khasta Kachori

Khasta Moong Daal kachori-Fried flaky puff pastries stuffed with soaked and ground Moong daal with few basic Indian spices
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Festive Recipe, Side Dish, snacks/starters
Cuisine: Uttar Pradesh Cuisine
Keyword: kachori, khasta kachori, moong, moong daal kachori
Servings: 6
Author: Anjana Chaturvedi


For Making the Dough

  • 350 gms Refined flour/ Maida
  • 1/2 cup Cooking oil/ghee
  • 1/2 tsp Lemon Juice
  • 1 tsp Salt

For The Stuffing

  • 3/4 cup Yellow Lentil/ Moong Daal
  • 2 tbsp Cooking oil
  • 2 Green Chilies
  • 2 tsp Ginger/ Adrak
  • 2 tbsp Mint Leaves chopped
  • 4 tbsp Fresh Coriander
  • 2.5 tsp Fennel seeds/ Saunf crushed
  • 2 tsp Coriander seeds Crushed
  • 1 tsp Cumin/ Jeera
  • 1/2 tsp Asafoetida/ Hing
  • 2.5 tsp Chili Powder
  • 1 tsp Garam Masala
  • 1.5 tsp Mango Powder
  • To Taste Salt


To Make the stuffing

  • Wash and soak moong daal in enough water for an hour.
  • Heat oil in a heavy bottom pan and add fennel seeds,corinader seeds and cumin seeds.
    When seeds start crackling add asafoetida and chopped green chilies.
  • Now drain all the water from the soaked moong daal and add in the pan and saute for few seconds.
  • Add approx a cup of water and salt,mix and cover and cook the daal on low heat till done(soft and fully cooked)
  • Now add rest of spices,ginger and mix well , mash slightly while mixing.
    Add chopped mint and coriander leaves and remove the pan from the flame.
  • Wait till the mixture comes to room temperature.

Making Dough

  • Take a wide bowl and add refined flour,baking powder and salt.mix
  • Add cooking oil and lemon juice and rub and mix well. Add cold water and make a soft dough.
  • Cover and rest the dough for approx .20 minutes. Now make equal size balls from the dough
  • Roll the dough ball slightly and stuff with equal portion of daal mixture. Close the ball properly by gathering all the sides together.
  • Dust the stuffed ball with dried flour and roll slightly to make a medium thick disc/kachori.

How To Fry

  • Heat cooking oil in a wide and deep pan and slide the kachori gently in the pan and fry on medium to low heat.
  • When it get puffed from one side then turn the side . Fry till they become crisp and get a nice golden colour on both the sides.
  • Drain on a paper napkin when done.
  • Serve hot with aloo ki sabzi, kaddu ki sabzi or with chutney of your choice