By Rajlakshmi
December 3, 2025
Dahi kachori chaat is so well-liked that it's a common Mumbai street food. It is deep-fried carefully over a medium temperature to get that wonderfully crisp top and hollow, well-cooked interior. Then, the chutneys, masalas and drizzled with curd.
2 cups of flour(maida) ¼ cup of ghee ½ cup yellow split moong dal 1 teaspoon of cumin seeds ¼ teaspoon of asafoetida(hing) 1 teaspoon of green chilli paste 1 teaspoon of chilli powder 1 teaspoon of garam masala powder 1 teaspoon of dried mango powder 2 tablespoons of Bengal gram flour(besan) 12 tablespoons of boiled sprouted moong 3 cups of whisked curd
6 tablespoons of date chutney 6 tablespoons of sev Roasted cumin seed, for garnish Coriander, chopped, for garnish Salt to taste Oil as needed Water as needed
Combine the flour, salt and ghee in a bowl. Knead it into a smooth dough. Cover and let it rest for 10-20 minutes.
Grind the moong daal in a mixer, without water. Set aside.
In a pan, heat the oil and add the cumin seeds. Let it splutter. Add in the asafoetida and the moong dal mixture.
Cook on a medium flame for a few minutes. Add the rest of the spices, pastes and masalas. Cook for 5-10 minutes.
Once the moong daal has turned brown, remove it from the heat. Let it cool.
Divided into as many portions as you want. Roll each of them. Add the filling. Seal it from both sides. Flatten it with your thumb.
Deep fry them in hot oil until golden brown. Make a hole in the centre, add the moong sprouts, curd, chutney, sev and coriander. Serve dahi kachori.