Kachori | How to make Moong Dal Khasta Kachori

Kachori Recipe

Kachori Recipe

Kachori is one of the most loved Indian spicy snack. Flaky and tasty kachoris made with a spiced moong dal stuffing are great as an appetizer or as part of a festive meal for any occasion. This popular North Indian snack can be found at most Indian cafés and tea stalls along the street.
Learn here how to make Halwai Style Moong Dal Khasta Kachori step by step.
Prep Time2 hrs
Cook Time45 mins
Total Time2 hrs 45 mins
Course: Snack
Cuisine: Indian
Servings: 10 - 12 kachori
Calories: 425kcal
Author: Punam Paul


for kachori dough

  • 2 cup refined flour (मैदा)
  • 1/2 teaspoon salt (नमक)
  • 1/4 cup clarified butter (घी)
  • cold water (ठंडा पानी) sufficient to knead the dough

for kachori stuffing

  • 1/2 cup moong daal lentil (मूंग दाल)
  • 1/2 tablespoon clarified butter (घी)
  • 1/4 teaspoon turmeric powder (हल्दी पाउडर)
  • 2 teaspoon chopped green chili (कटा हुआ हरी मिर्च)
  • 1/2 teaspoon red chili powder (लाल मिर्च पाउडर)
  • 1/2 teaspoon dry ginger powder (सोंठ पाउडर)
  • 1/2 teaspoon cumin seeds (जीरा)
  • 1 teaspoon coriander powder (धनिया पाउडर)
  • 1 teaspoon fennel seeds (सौंफ)
  • 1 teaspoon dry mango powder (आमचूर पाउडर)
  • 1 pinch asafoetida powder (हींग पाउडर)
  • black salt to taste (काला नमक स्वाद अनुसार)

for frying kachori

  • oil (तेल) for deep frying


How to make Kachori Dough

  • Take a pan and heat the clarified butter to melt on low flame. Cook it till it melts (do not over heat it we only need melted clarified butter to prepare the dough).
  • Take a large bowl and combine refined flour along with and salt and mix well.
  • Then, add melted clarified butter to above mixture and mix the clarified butter, with your finger tip.
  • Add the cold water slowly in parts, mixing with your fingers as you pour. Do not knead the dough. Just make a soft dough of it, like that of chapati dough.
  • Cover the dough with a moist cloth and keep the dough aside covered for 30 minutes.

How to prepare moong dal stuffing for Kachori

  • Rinse the moong daal lentil in a bowl and soak it in enough water for 2 hours.
  • After 2 hour, drain all the water from moong daal lentil and transfer the soaked moong daal lentil to grinder jar for grinding.
  • Grind the moong daal lentil to rough coarse mixture.
  • Put a non stick pan and on medium flame and add 1/2 tablespoon clarified butter to it.
  • Once the clarified butter melts switch the flame to low then add, cumin seeds, when crackling add chopped green chili followed by turmeric powder, red chili powder, coriander powder, dry ginger powder, dry mango powder and aniseed seeds.
  • Mix well but take care spices do not burn. Now add coarse grounded moong daal lentil add black salt to taste and a pinch of asafoetida powder. Mix well and saute continuously stirring the mixture for 3-4 minutes.  
  • Check for salt and remove it from flame to cool down.
  • When the mixture cool down, take a portion of the mixture and roll it between your palm to make balls of around 1 inch diameter and place all the balls in a some bowl. Repeat  this process to make balls from rest of the mixture.
  • Keep the balls aside to use later.

How to assemble Kachori

  • After 30 minutes lightly knead the previously prepared dough and divide it in equal parts, shape it into a log and slice it into equal parts. Each part should be sufficient to make 2-inch size ball.
  • Take a portion of the dough and roll it between your palm to make balls of around 2 inch diameter then press it between your palms of both hand to from a circle.
  • Start increasing the size of the circle pressing it between your finger and thumb. You can also use a rolling pin to flatten it. Form a circle of around 3.5 inch to 4 inch diameter. Now take the circular dough on your palm and fold your finger slightly to form a basket like structure from the circular dough.
  • Put a ball of previously prepared stuffing for kachori on it and bring the open edges of the dough together and join them at the center tightly. Excess dough can be pinched off and removed. This will again form a ball like structure. Let the filled ball sit for 3 to 4 minutes before rolling.
  • Flatten the top, then, gently roll the kachori with rolling pin to form a circle of around 3 to 3.5 inch diameter and 1/2 inch thickness.
  • Stuff and prepare rest kachori this way and keep them covered with a moist muslin cloth so that they do not dry up.

How to deep fry Kachori

  • Heat the oil in frying pan over low heat.  To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
  • Gently slid the kachoris in oil. Just add as many kachoris as fit in comfortably and  deep fry them till the kachoris start puffing up, then gently nudge each kachori in oil with spoon, so that they will puff up well.
  • While frying slowly turn them over to get an even color. Fry until golden-brown on both sides. If the kachoris are not fried on low heat, they will get soft and will not be crispy. Frying takes about 7 to 10 minutes for each lot. So, be patient.
  • Drain the kachoris from oil and transfer them on tissue paper so that excess oil gets absorbed. Fry all the kachoris this way.
  • These kachories can be stored for a week in an airtight container at room temperature.


  • You can serve the deep fried crispy kachoris to your family or guest as hot or at room temperature, as per your choice with green chutney or sweet and sour tamarind chutney or tomato sauce.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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