Moong daal ki khasta kachori

By Anjana Chaturvedi  |  26th Sep 2015  |  
4.4 from 2 reviews Rate It!
  • Photo of Moong daal ki khasta kachori by Anjana Chaturvedi at BetterButter
Moong daal ki khasta kachoriby Anjana Chaturvedi
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About Moong daal ki khasta kachori Recipe

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

Moong daal ki khasta kachori is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of UP cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Moong daal ki khasta kachori at your home. Moong daal ki khasta kachori by Anjana Chaturvedi will help you to prepare the perfect Moong daal ki khasta kachori at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 35 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Moong daal ki khasta kachori.

Moong daal ki khasta kachori

Ingredients to make 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

How to make Moong daal ki khasta kachori

  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 (2)

Ishita Mazumdara year ago


Savita Bhalla2 years ago


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