• Home
  • All Day
  • Moong Dal Ki Khasta Kachori | Breakfast Snack Recipe
0 0
Moong Dal Ki Khasta Kachori | Breakfast Snack Recipe

Share it on your social network:

Or you can just copy and share this url

Moong Dal Ki Khasta Kachori | Breakfast Snack Recipe

North India's fav Nashta of Kachori with chutney

  • Suitable for vegetarian

Kachori filled with Spicy Moong Dal.

  • 1hr 30 mins
  • Serves 5
  • Medium



Moong Dal Ki Khasta Kachori

Note – Dough weight 485 gms (approx).

Makes approx 10 kachoris with a dough weight of 50 grams each.



For Dough

All purpose flour (मैदा) – 2 cups

Salt (नमक) – 1 tsp

Carom Seed (अजवाईन) – ½ tsp

Ghee (घी) –  4 tbsp

Water (पानी) – as required


For Stuffing

Moong Dal Dhuli (मूँग दल) – ½ cup 

Cumin Seed (जीरा) – 2 tsp

Fennel Seeds (सौंफ) – 1 tbsp

Coriander Seed (साबुत धनिया) – 2 tbsp

Black Peppercorns (काली मिर्च) – 1 tsp

Dried Red Chili (सुखी लाल मिर्च) – 4-5 nos 


For Tempering

Oil (तेल) – 5 tbsp

Asafoetida (हींग) – ½ tsp

Ginger, chopped (अदरक) – 2 tsp

Green chilli, chopped (हरि मिर्च) – 2 nos

Gram flour (बेसन) – 2 tbsp

Salt (नमक) – to taste  

Black Salt (काला नमक) – ½ tsp

Turmeric Powder (हल्दी पाउडर) – ½ tsp

Red Chili Powder (लाल मिर्च पाउडर) – 1 tsp 

Garam Masala (गरम मसाला) – ½ tsp

Coriander Powder (धनिया पाउडर) – 1 tbsp

Amchoor Powder (आमचूर पाउडर) – 1 tsp 

Kasoori Methi leaves (कसूरी मेथी) – 2 large pinches

Oil (तेल) – for frying


Note – the correct quantity of Moong Dal in this recipe is 1/2 cup and not 2 cups as seen in the video.



In a flat bowl, drop in maida, salt, ajwain, and ghee. Rub the dough with your fingers, then pour water. Knead it to a soft dough. Keep it aside for 10 to 15 minutes.

Soak moong dal overnight. Drain the water and grind the moong dal coarsely. Blend cumin, fennel seeds, coriander seeds, peppercorns, and dried red chillies into a coarsely fine powder.


Add turmeric powder, red chilli powder, garam masala, coriander powder, amchur, and kasoori methi to the pan and mix them all together. Cool the moong dal mixture.

Divide the dough into equal-sized balls. Roll each ball into a small disc (about 3-4 inches in diameter).
Place a spoonful of the moong dal filling in the center of the disc. Gently gather the edges and seal them to make a ball. Ensure the filling is completely enclosed by the dough. Flatten the balls very carefully using the side of your palm.


Heat oil in a kadhai. The oil should be low to medium hot. Carefully slide the stuffed kachoris into the hot oil and fry them until they turn golden brown and crispy. Carefully flip the kachoris to fry them evenly. Remove the kachoris from the oil and drain them on paper towels to remove excess oil.

The Moong Dal Ki Khasta Kachori is ready to be served hot with some chutney and saunth. Enjoy them hot!

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

Dal Palak Tadka | Dhaba Dal Tadka with Spinach
Sambhar Masala | Kerala Style Sambar Masala
Dal Palak Tadka | Dhaba Dal Tadka with Spinach
Sambhar Masala | Kerala Style Sambar Masala

Add Your Comment