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A classic Rajasthani snack featuring a flaky, crispy pastry filled with a savory and spicy moong dal mixture. These deep-fried delights are perfect for tea time or festive occasions, best served with tangy tamarind chutney.
Prepare the Dal Filling
Prepare the Dough
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A classic Rajasthani snack featuring a flaky, crispy pastry filled with a savory and spicy moong dal mixture. These deep-fried delights are perfect for tea time or festive occasions, best served with tangy tamarind chutney.
This rajasthani recipe takes 80 minutes to prepare and yields 4 servings. At 640.12 calories per serving with 14.27g of protein, it's a moderately challenging recipe perfect for snack or breakfast or brunch or appetizer.
Assemble the Kachoris
Fry the Kachoris
A popular Jodhpur variation. Add 1-2 finely chopped onions to the moong dal filling after it has been cooked and cooled.
Substitute moong dal with urad dal (split black gram) for a different flavor profile, commonly found in North India.
Use a filling of coarsely ground green peas sautéed with ginger, green chilies, and spices. This is a popular seasonal variation in winter.
The filling is made from moong dal, a good source of plant-based protein which is essential for muscle building, repair, and overall body function.
Spices like fennel (saunf), cumin (jeera), and asafoetida (hing) are traditionally known in Ayurveda to support digestion, reduce gas, and prevent bloating.
The carbohydrate-rich pastry provides a quick and substantial source of energy, making it a very filling and satisfying snack.
One medium-sized Dal Kachori contains approximately 180-220 calories, depending on its size and the amount of oil absorbed during frying.
Dal Kachori is a deep-fried snack, making it high in calories and fat. While the lentil filling provides some protein and fiber, it is best enjoyed in moderation as an occasional treat rather than a daily food.
While you can bake them, they will not have the authentic flaky, crispy texture of traditional kachoris. They will be more like a baked savory bun. To try, brush with oil and bake at 180°C (350°F) for 20-25 minutes until golden brown.
Kachoris can become hard if the dough is too stiff (not enough fat or too much water), if it's over-kneaded, or if they are fried on high heat too quickly.
Allow the kachoris to cool completely, then store them in an airtight container at room temperature. They stay fresh for up to a week. To restore crispiness, reheat them in an oven or air fryer at 160°C (320°F) for 5-7 minutes.