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A classic Rajasthani snack featuring a flaky, crispy pastry filled with a savory and spicy yellow lentil mixture. Perfect for tea time or festive occasions, these deep-fried delights are incredibly addictive and a true taste of Indian street food.
For 6 servings
Prepare the Dal Filling
Make the Kachori Dough
Cook the Filling
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A classic Rajasthani snack featuring a flaky, crispy pastry filled with a savory and spicy yellow lentil mixture. Perfect for tea time or festive occasions, these deep-fried delights are incredibly addictive and a true taste of Indian street food.
This rajasthani recipe takes 75 minutes to prepare and yields 6 servings. At 391.27 calories per serving with 8.22g of protein, it's a moderately challenging recipe perfect for snack or appetizer or brunch.
Assemble the Kachoris
Fry the Kachoris to Perfection
For a lower-fat option, bake the kachoris in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown. You can also cook them in an air fryer.
Replace moong dal with urad dal for a different flavor profile, similar to a classic 'Urad Dal Kachori'. You can also add finely chopped onions or peas to the filling.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the filling for extra heat.
The filling is made from moong dal, a legume that is an excellent source of plant-based protein, which is essential for muscle repair and overall body function.
This recipe uses spices like fennel seeds, ajwain (carom seeds), and hing (asafoetida), which are traditionally known in Ayurveda to aid digestion and prevent bloating.
The carbohydrate-rich pastry provides a quick source of energy, making it a fulfilling and satisfying snack.
Moong Dal Kachori is a deep-fried snack, making it high in calories and fat. While the moong dal filling provides some protein and fiber, it's best enjoyed in moderation as an occasional treat rather than a regular part of a healthy diet.
One serving, which consists of two kachoris, contains approximately 280-320 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.
Hard kachoris are usually a result of two things: not enough ghee (moyan) in the dough, or over-kneading the dough. The ghee creates the flaky layers, and over-kneading develops gluten, making the pastry tough.
Yes, you can. Brush the kachoris with a little oil and air fry at 180°C (350°F) for 15-20 minutes, flipping halfway through, until they are golden and crisp. The texture will be slightly different from the deep-fried version but still delicious.
Allow the kachoris to cool completely, then store them in an airtight container at room temperature for up to 3-4 days. Reheat in an oven or air fryer to restore their crispness.
Absolutely. The filling can be prepared a day in advance and stored in an airtight container in the refrigerator. The dough can also be made ahead and refrigerated for up to 24 hours; just bring it to room temperature before using.