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Blast of taste in every bite, make perfect Moong Dal Kachori at home
Samira Vishwas | January 9, 2026 4:24 PM CST

Summary: Crispy delight served with tea – Moong Dal Kachori Recipe

Moong Dal Kachori is every Indian’s favorite snack because of its crispy crust and spicy filling. With this easy recipe, you can make market-like crispy and delicious Kachori at home.

Moong Dal Kachori Recipe: Do you know that there is a star in the world of Indian snacks which wins everyone’s heart with its crispiness and amazing taste? Yes, we are talking about Moong Dal Kachori! It is not just a snack but an emotion which doubles our happiness with hot tea during rainy season or on any special occasion. Today we are going to share with you a method of making Moong Dal Kachori, by adopting which you will be able to make market like crispy and delicious Kachori at home.

For Kachori Shell:

  • 2 cup Flour (for kneading dough) about 250 grams
  • 2 tablespoons Semolina It helps in increasing the crunch
  • 1/2 small spoon Salt
  • 1/2 small spoon Celery (Mush between palms and add
  • 1/4 cup ghee/oil for moyan
  • Water as per requirement

For Filling (Moong Dal Masala):

  • 1/2 cup Moong Dal Approximately 100 grams, soak it for at least 2 hours or overnight
  • 2 tablespoons Oil
  • 1/4 small spoon Asafoetida
  • 1 small spoon Cumin
  • 2 small spoon Fennel The real taste of Kachori comes from this
  • 1 big spoon coriander powder
  • 1 small spoon chilli powder You can add more or less as per your taste
  • 1/2 small spoon turmeric powder
  • 1 small spoon dry mango powder for sourness
  • 1/2 small spoon garam masala
  • 2 tablespoons Gram flour It absorbs moisture and binds the spices
  • 1-2 Green chilly finely chopped, optional
  • 1 inch piece Ginger grated or finely chopped
  • Salt according to taste
  • 2 tablespoons green coriander finely chopped, for garnish

Step 1: Soaking the Moong Dal

  1. The first and most important step in making Kachori is to soak the moong dal. It is best to soak it for at least 2-3 hours or even overnight. Soaking makes the lentils soft and easier to grind.

Step 2: Preparing the Dough for Kachori Shell

  1. Take flour, semolina, salt and celery in a large bowl. Mix them well. Now add ghee or oil to it for kneading.

  2. Once you’ve added the moen, knead the dough with your fingers until it resembles breadcrumbs and comes together easily when you fold it into a fist. This will ensure that your kachori turns out crispy. Now add water little by little and knead a soft but firm dough. The dough should be slightly harder than paratha dough. After kneading it, cover it with a damp cloth and keep it aside for 20-30 minutes. This will help the dough rest and set.

Step 3: Preparing Moong Dal Masala

  1. Grinding pulses: Drain the water from soaked moong dal and grind it coarsely in a mixer grinder. We do not have to make a paste of it, just grind it a little coarsely so that some grains remain in it. Do not use water or use very little.

  2. Roasting Masala: Heat oil in a pan. Add asafoetida and cumin seeds in it. Now add coriander powder, red chilli powder, turmeric powder and fry on low flame for 1 minute so that the rawness of the spices goes away. Keep in mind, the spices should not burn.

  3. Roasting Gram Flour: Now add gram flour to it and fry on low flame while stirring continuously until a nice aroma starts coming from the gram flour and its color changes slightly. The gram flour will help absorb the moisture and bind the spices.

  4. Adding Dal: Now add ground moong dal, grated ginger and finely chopped green chillies (if using). Mix it well and fry on low flame while stirring continuously until all the water in the dal dries up and the masala starts leaving the sides of the pan. This may take about 8-10 minutes.Now add dry mango powder, garam masala and salt. Mix it well and fry for 1-2 more minutes. Finally, add finely chopped coriander and mix. Turn off the gas and take out the spices in a plate and let it cool. The masala will harden a bit as it cools.

Step 4: Making Kachori

  1. Making balls: Knead the rested dough once again. Now break it into small balls. Lemon sized balls will suffice. Make small tablets of lentil masala also.

  2. to fill: Take one ball and flatten it by pressing it between your palms. Now make it thin from the edges and shape it into a small bowl. Keep the middle part a little thick.

  3. Filling and closing: Place the prepared moong dal masala ball in the center of the flour bowl. Slowly lift up the edges and seal the masala completely. Make sure there are no cracks, otherwise the kachori may burst while frying. Remove excess dough from the top or seal it tightly and flatten it.

Step Five: Fry the Kachori

  1. Heating Oil: Heat oil for frying in a deep pan. The oil should not be too hot. Kachori is always fried on low flame.

  2. Checking Temperature: To check the temperature of the oil, drop a small piece of dough into the oil. If it rises slowly and light bubbles form around it, the oil is at the correct temperature. If the dough rises immediately, the oil is too hot. Turn off the gas and let it cool down a bit. If the flour remains at the bottom, the oil is cold.

  3. Kachori Fry: When the oil is at the right temperature, gently drop 3-4 Kachoris at a time into the oil.

  4. Flip and gild: When the Kachori rise up, turn them gently. Now fry them on low flame until they become golden and crispy from both the sides. This may take about 10-15 minutes for each batch. Be patient, only by frying on low flame the Kachori gets cooked from inside and becomes crispy.

  5. Removal: Take out the fried kachori with a slotted spoon and keep it on absorbent paper to remove excess oil. Serve Moong Dal Kachori hot. It can be served with green chutney, tamarind chutney, or your favorite potato curry. This is a great snack with evening tea.

Tips and Tricks
  • Soaking the lentils properly: The better the pulses are soaked, the easier it will be to grind and the better the masala will be.
  • Amount of flour in flour: It is very important to have the right amount of Moyan. If the Moin is less then the Kachori will become hard, and if it is more then the Kachori will absorb more oil and start breaking. The dough should stick together when you hold it in your fist.
  • Resting the dough: It is very important to give at least 20-30 minutes of rest after kneading the dough. This makes the dough soft and flexible, which makes it easier to roll the Kachori.
  • Roasting Masala: Moong dal spices should be roasted well on low flame. This removes the rawness of the lentils and brings out the flavor of the spices. Adding gram flour keeps the masala dry and the kachori does not break.
  • Fry at the right temperature: This is the most important tip! Always fry Kachori on low flame. By frying on high flame, the Kachori will get cooked from outside, but will remain raw from inside and will not become crispy. Be patient and fry them slowly.
  • Storing Kachori: Moong Dal Kachori can be stored in an airtight container at room temperature for 2-3 days. You can make it crispy again later by heating it a little in the microwave or air fryer.

I am a versatile media professional with over 8 years of experience in content writing. My goal is to focus on content that informs, educates, and inspires. Be it creating articles, blogs or multimedia content, my goal is… More by Diksha Bhanupriy

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