Moong dal Indore Kachori

Servings : 10-12  Kachchories

For making cover-

1/4 cup + 2 tbspn all purpose floor (Maida)
1/4 cup + 2 tbspn wheat floor
1 1/2 tspn chickpea floor
1 pinch sugar
1/2 tspn salt
3 tbspn hot oil (mohan)
For filling-
1/4 cup moong dal (wash and soak for an hour)
4 tbspn chickpea floor+ 2 tspn ghee
1 tspn coriander seeds,1 tspn cumin seeds,1 tspn fennel seeds
3 tbspn grated dry coconut
1 tspn red chilly powder
1/4 tspn dry mango powder(amchoor powder)
3 to 4 tspn sugar
salt to taste
For tempering-
1/4 tspn mustard seeds+ 1/4 tspn asafoetida+ 6-7 curry leaves,chopped
oil for deep frying
1. For making filling-
Grind soaked moong dal with minimum water. Ground moong dal shoul have fine texture. Use water if your mixture refuses to work.
2. Heat wok and roast grated dry coconut,coriander seeds,cumin seeds and fennel seeds till aromatic and turns brown. Crush all the roasted ingedients with your hand or by using heavy vessel.
3. Heat ghee in the wok. Add chickpea floor and roast till aromatic and turns golden brown.
4. In a bowl, mix roasted chickpea floor with crushed ingredients. Add red chilly powder, dry mango powder,salt and sugar. Mix well.
5. Heat oil in wok. Add mustard seeds. Let it crackle. Add curry leaves and asafoetida. Add ground moong dal. Stir till it turns dry and separate. Add chickpea floor and spices mixture. Stir well for 3-4 minutes. Turn off the heat. Let the mixture becomes cool.
6. For making cover-
Sieve wheat floor,all purpose floor,salt and sugar. Add 3 tbspn very hot oil and mix well. It will help to to make kachories crispy.
7. Knead medium soft dough. Cover it and keep aside for 1 hour.
8. Make equal balls of 1" and roll out to make 3" dia circle. thickness should be approx. 1mm. Don't make it very thin or very thick.
9. Take 1 1/2 tbspn of filling in you palm and press to make ball. Place this ball on the circle and cover it from all sides. Make sure filling is covered from all sides and overlapping is proper and stick to each other. A small hole or gap can allow oil to go inside the cover. 
10. Remove upper excess portion on the cover. Press gently with your palm and slightly flatten it. 
11. Heat sufficient oil in wok and on a medium heat deep fry kachories till brown.
12. Serve kachories with tamarind sweet chutney.

1. Kachories can stay good in air tight container for 8-10 days.
2. Put maximun filling in the cover. Filling mixture ball should be slightly bigger than the cover ball.
3. To check if oil is ready for deep frying, put a little piece of dough in the oil, it should sizzle and come up slow.
4. If the kachoris are fried on high heat, they will be soft and will not be crispy.


  1. i tried your recipe. Kachori were delicious when they were fresh but a day later they turned soft. Can you share few tips which can help them remain crispier for few days?

  2. This recipe is the best! Never fails. People are expert in making samosas, but if they follow this recipe they can become expert in making kachori. We have stopped eating store bought kachori.Thanks for the recipe


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