Moong daal ki khasta kachoriby Anjana Chaturvedi

  • Moong daal ki khasta kachori, How to make Moong daal ki khasta kachori
Moong daal ki khasta kachoriby Anjana Chaturvedi
  • Prep Time0mins
  • Cook Time35mins
  • Serves8People

Video for key ingredients

  • How to make Garam Masala

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.

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