Moong Dal Kachori
Flaky, puffed pastry rounds stuffed with a spicy, tangy filling of yellow lentils and fennel, fried slowly until crisp. A Rajasthani street breakfast eaten with tamarind chutney.
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Ingredients
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Per serving
Steps
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Start your free weekContinue with free accessMake the dough
Rub the ghee into the flour with ½ tsp salt until the mixture holds together when pressed. Add the cold water gradually to form a soft but not sticky dough. Cover and rest for 20 minutes.
Cook the filling
Coarsely grind the soaked dal without water. Heat 2 tbsp oil, add the cumin, fennel and asafoetida, then the ground dal. Cook, stirring, for 6–8 minutes until dry and crumbly. Add the chickpea flour and all the spices with the remaining salt and cook 2 minutes more. Cool completely and roll into 10 small balls.
Stuff and seal
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Fry very slowly
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Serve
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Make the dough
Rub the ghee into the flour with ½ tsp salt until the mixture holds together when pressed. Add the cold water gradually to form a soft but not sticky dough. Cover and rest for 20 minutes.
Cook the filling
Coarsely grind the soaked dal without water. Heat 2 tbsp oil, add the cumin, fennel and asafoetida, then the ground dal. Cook, stirring, for 6–8 minutes until dry and crumbly. Add the chickpea flour and all the spices with the remaining salt and cook 2 minutes more. Cool completely and roll into 10 small balls.
Stuff and seal
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry very slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Kachori is thought to have developed among the trading communities of Rajasthan and the Marwar region, where dry, long-keeping foods suited the desert climate and travel.
Today every city has its specialty: pyaaz (onion) kachori in Jodhpur, khasta kachori in Varanasi and Delhi, and moong dal kachori in Jaipur, often eaten for breakfast with a spicy potato curry.
⭐ Why It's Famous
Crisp, flaky and packed with spice, kachori is the crunchy partner to a morning cup of chai in North India.
💡 Fun Fact
Well-made kachoris keep for days without going soft — one reason they were popular with travelling merchants.
Rajasthan & Uttar Pradesh
26.91°N, 75.79°E
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