Moong Dal Kachori is a deep-fried, flaky pastry filled with spiced moong dal (split yellow lentils). It’s often enjoyed with chutneys or as part of a festive thali.

🥟 Marwari Snack: Moong Dal Kachori

🏷️ Also known as: "Khasta Kachori"

🧂 Ingredients

For the Dough:

• All-purpose flour (maida) – 2 cups

• Ghee or oil – 4 tbsp

• Salt – ½ tsp

• Water – as needed to knead

For the Filling:

• Yellow moong dal (soaked for 2 hours) – ½ cup

• Cumin seeds – 1 tsp

• Fennel seeds – 1 tsp

• Asafoetida (hing) – a pinch

• Dry ginger powder – ½ tsp

• Coriander powder – 1½ tsp

• Red chili powder – ½ tsp

• Garam masala – ½ tsp

• Amchur (dry mango powder) – 1 tsp

• Salt – to taste

• Oil – 2 tbsp

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🔥 Method

1. Prepare the Dough:

1. Mix flour, salt, and ghee in a large bowl.

2. Rub the ghee into the flour until crumbly.

3. Add water slowly and knead a firm but pliable dough.

4. Cover with a damp cloth and let it rest for 30 minutes.

2. Prepare the Filling:

1. Coarsely grind soaked moong dal (not too fine).

2. Heat 2 tbsp oil in a pan. Add cumin, fennel, and hing.

3. Add ground moong dal. Cook on medium heat.

4. Add all spices and salt. Stir well.

5. Cook until the dal is dry and aromatic (5–6 minutes). Let it cool.

3. Assemble and Fry:

1. Divide dough into small balls.

2. Roll each into a small disc. Place 1 tbsp of filling in the center.

3. Fold edges over and seal, flatten gently.

4. Heat oil on medium-low heat. Fry the kachoris until golden brown and crispy.

5. Drain on paper towels.

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🍽️ Serving Suggestions

• Serve hot with green chutney (coriander-mint) and tamarind chutney

• Accompanies well with sweet and sour imli kadhi or as part of a Marwari nashta platter

• Pairs beautifully with masala chai

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🌟 Tips

• Fry on medium-low heat to ensure crispness

• Store in an airtight container for up to 3 days

• You can also bake them at 180°C for a healthier version (brush with ghee)

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Would you like a sweet Marwari snack next (like Ghewar or Balushahi) or a complete Marwari thali menu?

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