Rajasthani moong dal ki kachori

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Rajasthani moong dal ki kachori


Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 20 Min

Total Time : 2 Hr 20 Min


Serves : 10
  • 2 cups all purpose flour (maida)

  • 1/4 cups oil

  • 1 tsp salt

  • 1/2 cups moong dal

  • 1 tsp fennel seeds (soof)

  • 1 tsp coriander powder (dhania)

  • 1 pinch asafoetida (hing)

  • 1/4 tsp red chilli powder

  • 1/4 tsp garam masala

  • 1/2 tsp ginger paste (optional)

  • 1/2 tsp cumin seeds (jeera)

  • 6-7 cups oil for deep frying

  • 1/4 tsp ajwain (optional)


  • Wash and soak moong dal for 2 hours.
  • In a big bowl add maida, salt, oil, ajwain and mix well.
  • Add water little by little and make smooth dough like we prepare for chapatis. Cover it and let it rest for about 15-20 minutes.
  • Meanwhile lets prepare the filling. Coarsely grind the soaked moong dal.
  • Heat a pan or kadai on medium flame. Add 3-4 tbsp oil. Add cumin seeds, asafoetida, ginger paste, coriander powder, crushed fennel seeds, dal, red chilli powder, salt and garam masala. Saute them for 15-20 or until aroma comes. Keep mixing continuously to prevent from sticking.
  • Once done transfer the dal masala to a plate. Let it cool down.
  • Divide the dough into small portions and shape them like balls. Cover the balls. One by one roll them in a circle. and start filling 1-2 tbsp dal masala in the centre. Seal it properly. Repeat the same process for the remaining balls and masala dal.Note= if you want you can change the size of the kachoris.
  • Start pressing them make concave shape from the centre so that they puff up easily.
  • Heat oil in a kadai on high flame. Add 8-9 kachories for few seconds. Take them out. Repeat the same process for remaining kachoris.
  • Again heat the oil on medium flame. Add 8-9 kachoris and deep fry them until golden brown and crispy from outside. Transfer them on papper towel.Note= do not press hard the kachoris while deep frying.
  • Serve hot with masala chai, green chutney, imli chutney and beaten curd.Enjoy 😊