By Akshara
March 3, 2026
Rajasthani moong dal kachori is known for its flaky exterior and spiced lentil filling. The filling is roasted until dry and aromatic, ensuring bold flavour and crisp texture. Slow frying is essential to achieve the characteristic khasta layers that remain crunchy for hours.
For Dough 2 cups maida 3 tbsp ghee Salt to taste Water as needed For Filling 1 cup soaked yellow moong dal, coarsely ground 1 tsp fennel seeds 1 tsp cumin seeds ½ tsp asafoetida 1 tsp coriander powder ½ tsp red chilli powder Salt to taste 2 tbsp oil
Combine flour, ghee and salt until crumbly and add water gradually to form a stiff dough then rest it.
Heat oil and roast spices before adding ground moong dal and cooking until dry and fragrant.
Divide dough into portions, fill with cooled lentil mixture and seal carefully.
Fry on very low heat until golden brown and crisp throughout.