How to make Moongdal Kachori - Deep fried moongdal and masala stuffed crisp puris.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split skinless green gram, Whole wheat flour

Cuisine : Indian

Course : Snacks and Starters

Moongdal Kachori Recipe Card

Moongdal Kachori

Whole wheat flour kachoris stuffed with moong dal mixed with delicious spices and deep-fried till crisp and golden brown. A plate of these piping hot kachoris along with some spicy green chutney is one of the best snacks you can eat on any given day. You can also try a baked version of these and make it much healthier.

For more recipes related to Moongdal Kachori checkout Moong Dal Vade, Peethiwali Baked Kachori, Moong and Chana Crostini, Moong Bean Dumpling . You can also find more Snacks and Starters recipes like Fried Tomatoes, Sesame Tofu , Bread upma , Watermelon And Cheese Skewers.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Moongdal Kachori Recipe

  • Split skinless green gram soaked 1/2 cup

  • Whole wheat flour 1 1/2 cups

  • Salt to taste

  • Oil 6 tablespoons

  • Asafoetida a pinch

  • Ginger finely chopped 1 inch

  • Green chillies finely chopped 2

  • Garam masala powder 1 teaspoon

  • Red chilli powder 2 teaspoons

  • Dry mango powder (amchur) 1 teaspoon


Step 1

Take whole-wheat flour in a bowl. Add salt, four tablespoons of oil and mix. Add sufficient water and knead into a medium soft dough.

Step 2

Boil the moong dal in half cup of water till just cooked and dry. Mash lightly.

Step 3

Heat two tablespoons of oil in a kadai. Add asafoetida, ginger, green chillies, moong dal, garam masala powder, red chilli powder, amchur, salt and mix. Sauté for few minutes.

Step 4

Remove from heat and transfer the mixture into a bowl and mash slightly. Divide the dough into even sized balls.

Step 5

Roll them slightly, put the stuffing and gather the edges to seal. Roll into a ball again and flatten slightly. Roll as for poories with hand or rolling pin.

Step 6

Heat sufficient oil in a kadai and fry the kachories till light golden. Drain onto an absorbent paper. Serve hot.