Moong daal ki khasta kachori | How to make Moong daal ki khasta kachori

10 reviews
Rate It!
By Anjana Chaturvedi
Created on 26th Sep 2015
  • Moong daal ki khasta kachori, How to make Moong daal ki khasta kachori
Moong daal ki khasta kachoriby Anjana Chaturvedi
  • Moong daal ki khasta kachori | How to make Moong daal ki khasta kachori (476 likes)

  • 10 reviews
    Rate It!
  • By Anjana Chaturvedi
    Created on 26th Sep 2015

About Moong daal ki khasta kachori

Fried flaky puff pastries stuffed with different types of savoury and sweet stuffings.

  • Prep Time0mins
  • Cook Time35mins
  • Serves8People
Moong daal ki khasta kachori


  • Yellow lentil/Moong daal- 3/4 cup
  • Cooking oil- 2 tbsp
  • Green chilies chopped-1.5 tsp
  • Mint leaves chopped- 2 tbsp
  • Fresh coriander chopped- 2 tbsp
  • Fennel seeds/saunf crushed- 2.5 tsp
  • Coriander seeds crushed- 2 tsp
  • Cumin Seeds- 1 tsp
  • Asafoetida- 1/2 tsp
  • Chili powder- 2.5 tsp
  • Garam masala- 1 tsp
  • Mango powder-2 tsp
  • Ginger grated- 2 tsp
  • For the dough-
  • Refined flour/maida- 350 gms *
  • Cooking oil-1/2 cup
  • Baking powder-1/4 tsp
  • Lemon juice- 1/2 tsp
  • Salt- 1 tsp


  1. Wash & soak the moong daal in water for 1 hour. Heat oil in a heavy bottom pan, add in the fennel seeds, corinader seeds, cumin seeds, asafoetida & chopped green chilies.
  2. Drain all the water from the soaked moong daal, add in the pan & saute. Pour in a cup of water along with salt, cover & cook on low heat.
  3. Add in rest of the spices, mash slightly. Add in chopped mint, coriander leaves & remove from the flame.
  4. In a wide bowl, add in the refined flour, baking powder, salt and mix. Pour in the cooking oil, lemon juice, rub and mix well.
  5. Make a soft dough, keep aside 20 minutes. Make equal size balls. Stuff with equal portion of daal mixture. Close from all the sides.
  6. Dust with dried flour & roll slightly to make a medium thick disc/kachori. Deep fry on medium heat.
  7. Fry till crisp and nice golden in colour on both sides. Drain on a paper napkin. Serve hot.
My Tip: You can use half of wheat flour and half of refined flour also.

Reviews for Moong daal ki khasta kachori (10)

Deviyani Srivastava2 days ago
Wow, looks really yum!

Nikita Moondra2 days ago
Y lemon juice in dough

Rashmi Sharma2 days ago
can we use curd in making dough besides lemon and baking soda

Farheen Alam2 days ago
It's lovely

Shobha Das2 days ago
I will try

Safa Shah2 days ago
I tried it.. it was supper yumm!! Thank you tons for the recipe:heart_eyes::blush:

manjula mangalam6 months ago

Monika Dubeya year ago

Pallavi Shivharea year ago

Narjis Husaina year ago