By Aditi Saraswat
November 1, 2026
Moong dal kachoris have a hearty, savoury bite with a crisp, flaky crust that gives way to a coarse lentil filling. Crushed fennel and coriander give the stuffing a warm fragrance, whereas amchur adds a mild tang that perfectly balances the richness of deep-frying. Serve them with sweet imli chutney or spicy green chutney as part of your festive snacking.
2 cups all-purpose flour ¼ cup ghee ½ teaspoon salt Water, as needed ¾ cup yellow moong dal, soaked for 2 hours and drained 2 tablespoons oil 1 teaspoon fennel seeds, crushed 1 teaspoon coriander seeds, crushed ½ teaspoon cumin seeds ½ teaspoon turmeric powder 1 teaspoon red chilli powder ½ teaspoon garam masala ½ teaspoon amchur powder 1 pinch of hing Salt to taste Oil for deep-frying
In a bowl, mix flour, salt and ghee. Rub all of it together until the mixture gets a coarse texture, then add water slowly to make a firm, smooth dough.
Coarsely grind the soaked moong dal. In a pan, heat oil, add cumin, fennel, coriander and hing, then mix in the ground dal.
To this, now add turmeric, chilli powder, garam masala, amchur and salt. Cook on a low flame, mixing until the mixture turns dry and crumbly.
Divide the dough into small balls. Flatten each of them, with a spoonful of cooled filling in the middle, seal the edges and gently shape into discs.
Heat oil on a low to medium flame and fry the kachoris slowly, turning occasionally, until it turns evenly golden and crisp from all over.