Home / Festival recipes / Moong Dal Kachori / Green Gram lentin Kachori
14 October, 2016

Moong Dal Kachori / Green Gram lentin Kachori

Posted in : Festival recipes, main course on by : nrdubey Tags: , , , ,


Preparation time – 20 mins

Cooking time – 30 mins

How many – 20 – 22 kachories



Measurement cup used 1 cup = 240 ml

For making stuffing

Moong dal / Gren gram dal / payatham Paruppu – 1 cup

Ginger – garlic (paste or crushed) – 1 tbsp

Whole coriander seeds / dhaniya – 1 tbsp

Fennel seeds / sombu / saunf – ½ tbsp

Red chili powder – 1 tsp

Amchur / dry mango powder – 1 tsp

Chaat masala – ½ tsp

Cumin seeds / jeera – 1 tsp

Hing / asafetida – ½ tsp

Dry ginger powder – ½ tsp

Besan or gram flour / Roasted gram flour – 1 tbsp  (if using besan flour dry roast it until fragrant and light pink)

Ghee – 1 tsp

Salt – as per tatse

For making dough

Whole wheat flour – 2 cup

Maida – ½ cup

Suji /rava / semolina – 1tbsp

Ghee – 1 tbsp




For making dough

In a vessel take wheat flour, maida, rava, ghee/oil and salt.

Mix them well.

Add water and make medium tight dough.

Cover with any plate or a damp cloth and keep aside for 20 mins.

After 20 mins again fold dough with hands and make dough little soft, if needed apply some oil on your hands. Keep aside. (do not add water)

For making stuffing

Take the green moong dal in big vessel. Rinse it 3-4 times with water then soak it in enough water for 2 hours.

After 2 hours drain the soaked moong dal then transfer it to the kadai. Add some salt and pour 1 cup of water.

Turn on the heat, when moong dal starts to boil simmer the flame and cook for 6-7 minutes (use lid while cooking).

Meanwhile take coriander seeds, cumin seeds, fennel seeds, ginger powder, red chili powder, cumin seeds, hing, chaat masala and amchur powder in a blender then blend to the course powder. Keep it aside.

Now after 6-7 minutes turn off the heat, here moong dal should be cooked but farm, then drain out the water. (you can use this water for cooking dal, making soup and in curries).

Now take this cooked and completely drained moong dal in bowl then add roasted besan, ginger – garlic, salt, course powder (that we made) and 1 tsp ghee, mix them together with your hand. Now stuffing is ready keep it aside.

For making Kachori

Devoid dough in 22 – 23 equal sized ball.

Make them flat with fingers or with the rolling pin. Sides should be little thick than center.

Add 1 to ½ tbsp of the stuffing in the center. Cover the stuffing with remaining dough part. (see pics)

roll into 4-5 inch kachori.

Follow the same method for other kachoris.

Now heat oil at medium heat, deep fry the kachoris till they become golden and crisp  over low – medium heat.

Serve kachoris with tomato- coriander chutney or green chutney.


Adding ghee/oil for moyan is very important for making crisp and flaky kachoris.

Dough should not be hard or too soft, so add water slowly.

Maintaining medium heat oil is also very important if oil is too hot kachoris will not cook from inside, if oil is less hot kachoris will become so oily.

If you are not using amchur add lemon juice.

In Short


Soak the moong dal for 2 hours


take wheat flour, maida, rava, ghee and salt


Slowly add water and knead medium soft dough, cover it with any vessel for 20 minutes and set aside


After 20 minutes again knead the dough with hands without adding water


Devoid the dough into 22 -23 equal parts and sat aside


After 2 hours take moong dal in a kadai, pour water and add salt, heat it up


When moong dal starts to boil simmer the flame and cook for 6-7 minutes (use lid while cooking)


When the moong dal gets soft but farm turn off the heat then drain the water


Take coriander seeds, fennel seeds, red chili powder, hing, dry ginger powder, cumin seeds and chaat masala in a blender


Blend to the course powder


In a mixing bowl take moong dal then add ginger garlic, course powder, roasted besan, ghee and adjust salt, mix well


Take one dough ball make it flat with rolling pin or with fingers


Add 1 to ½ tbsp fo the stuffing in the center


Cover the stuffing with remaining dough part


Roll into 4-5 inch kachori.


Follow the same method for other kachoris


Now heat oil at medium heat, deep fry the kachoris


Till they become golden and crisp  over low – medium heat.


Kachories are ready

Note – If u like my recipe please share your feedback. Each of your comments are valuable for me and they encourage me to cook a lot. Thank you so much.

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