Moong Dal Kachori is a Indian street food with a perfect blend of colours and flavours. There is no doubt Moong Dal Kachoris are one of the most enjoyed chaats. Today I will take you through the tasteful ride of Kachori that was actually invented decades ago by the Marwaris.
What is Kachori?
Kachori is a famous Indian street food that is made with all purpose flour (maida) or whole wheat flour and has a rich filling made of a large variety of ingredients ranging between Urad Daal, Moong Dal, Mawa, Onion and Indian spices. Served with spicy aloo curry or different type of chutneys, Moon dal kachori has redefined itself with time and is now an integral part of breakfast menu or go to evening snack in different parts of India.
History of Kachori
Though nothing has been documented and proved, it is believed that Kachori was created by the Marwaris, in the heart of Marwar. This page is about ‘Moong dal kachori’, and as per our information it was originated in Jodhpur.
As in early times, the main trade routes passed through Marwar, the Marwaris ruled the area and have had access to the best produces. Another reason for the Marwaris to make this claim is their creativity to play with ingredients to make the best of anything and Moong dal Kachori is a live example of the same. The use of mild spices like dhaniya (coriander seeds) and sounf (fennel seeds) also makes its connection with Marwar obvious, as these spices are considered ‘good’ for the climatic condition of the region.
Different types of Kachori
Though Marwaris hold the crown to be the originator of this tempting Indian street food, with time, the original Kachori has changed has changed its shape time and again and has been redefined with different flavours and ingredients. What makes each version a sure shot hit is its – ‘taste’.
- Mogar Kachori (Moong dal kachori)
with a rich filling of soaked moong dal, Indian spices and lots of amchur powder.
- Raj Kachori
If we go by the reports, Raj Kachori was originated in Bikaner and can now be found in ever part of the country. This is yet another popular version of Kachori, probably because of its puffed-up look, lust like a gol gappa.
- Pyaaz Kachori
This version of Kachori is mainly found in Rajasthan, Uttar Pradesh and Madhya Pradesh within India. As the name suggests, the filling is made of chopped onion, blended with a lot of Indian spices.
- Nagori Kachori
Interestingly, this version of Kachori has no stuffing, rather flavours are added to the dough. This crispy and salted version somewhat resembles to Mathari or Crispy puris and it is served with Halwa.
- Mawa Kachori
Invented in Jodhpur, and little different then other varieties, this Kachori is sweet in taste. It has a rich filling of Mawa, Semolina, Cardamom, Cashew and nuts. This Kachori resembles to a similar Gujarati desert Ghari and has a longer shelf life.
- Lilva Kachori
As the name suggests, it has got its identity from the tender pigeon peas – lilva. Invented in Gujarat and enjoyed during Navratri.
- Heeng Kachori (Asafoetida Kachori)
The traces of Heeng Kachori is found in Norther part of India, especially West Bengal. No documentation though, but it is believed that the use of Heeng (Asafoetida) reduces the discomfort caused by urad dal which is main ingredient of filling in this Kachori.
- Banarasi Kachori
They are soft in texture, as compared to other varieties of kachoris. Mainly made with whole wheat flour and urad daal stuffing, this kachori is served with spicy aloo curry.
- Dry Jamnagar Kachori (Gujarati Kachori)
Originated in Jamnagar, Gujarat, this is a dry kachori with longer shelf life of upto 15-20 days. It is deep-fried round kachori stuffed with dry ingredients like Gathiya or Farsan along with nuts and spices. Slightly sweet, spicy and absolutely tasty this Kachori is liked by all age groups.
My Knowledge on Kachori Ends Here, if you know any other types of Kachoris prepared in India do let us know the name in Comments section.
How To Serve Moong Dal Kachori:
- Moong Dal Kachori / Kachori can be made and stored for a couple of days in the fridge.
- With this recipe you can also make kachori chaat.
- Serve kachori with Khajur Imli ki Chutney (dates tamarind chutney), green coriander chutney or red chili garlic chutney. Topped with Onions, Tomatoes and Sev.
- You can also have these kachori with tari wale aloo or dubki wale aloo or aloo rasedar.
- Some curd also goes well with kachori
Some Other Interesting RecipesPrint
Moong Dal Kachori is a rich filling of soaked moong dal, Indian spices and lots of amchur powder.
For Making Moong Dal Kachori Dough
- 2 cups Refined flour
- Salt to taste
- 1 tsp Carrom Seeds (Ajwain)
- 4 tsp Clarified Butter (Ghee)
- Water as required
For Making Moong Dal Kachori Filling
- ½ cup Yellow Split Gram (Moong dal)
- Water to soak
- 3 tbsp Oil
- 4 tbsp Gram Flour (Besan)
- 1 tbsp Fennel Seeds (Saunf)
- 1 tbsp Coriander seeds
- 4–5 nos. Black peppercorns
- 1 tbsp Red chilli powder
- ½ tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Garam masala
- 1 tsp Kasuri methi
- 1 tsp Hing + 1 tbsp water
- 1 tsp Aamchur powder
- 1 tsp Black salt
- Freshly prepared Kachori dough balls
- Oil for frying
- Wash the moong dal thoroughly and soak it in fresh water for minimum 4-5 hours, drain the excess water and transfer it to a grinding jar, grind it coarsely use water if required.
- Next, set a pan on medium heat, add oil and besan and cook the besan for 1-2 minutes, further add saunf, coriander seeds, black pepper corns, red chilli powder, turmeric powder, coriander powder, garam masala and kasuri methi, mix well and dd the grounded moong dal, mix and cook until the water evaporates from the moong dal.
- Further add hing and water mixture, aamchur powder and black salt, mix well and cook for 1-2 minutes. Take it off from the flame and cool down to room temperature. As it cools down, shape the mixture to small size balls.
- By the time mixture is cooling down, lets make Kachori Dough.
- Add the wheat flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well. (*Tip for making a crispy kachori: when you press the flour in hand it should hold the shape, this process in Indian culinary is known as moyan (मोयन).)
- Add water as required to knead a semi stiff dough, cover it with a damp cloth and rest it for at least 30 minutes.
- After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while.
- Take the dough balls and make a cavity by shaping it into small bowl size, keeping the center bit thicker than the sides, place the mixture balls and seal the dough balls by joining the sides together.
- Next, flatten the dough balls with hands into a semi thick disk, ensuring it doesn’t tear off. Make as many kachori you wish to.
- Set oil in a wok and deep fry them them on low heat for 10-12 minutes or until crisp and golden brown. Do not over crowd the pan while frying.
- Your hot Khasta Moong Dal kachori is ready to be served.
- Break these kachori and place it in a bowl and top it with the tari wale aloo and also pair these up with some chutney of your choice.
- Another way to serve this is, Make a hole on top of the Moong Dal Kachori, add Sweet Imli Chutney and Coriander Chutney. Next add Sev, Onions and few chopped Tomatoes. Your chat is ready to be served.
- Category: Snacks
- Method: Deep Fried Recipe
- Cuisine: Indian
- Serving Size: 1
- Calories: 364 kcal
- Sugar: 1.06 g
- Sodium: 916 mg
- Fat: 21.11 g
- Saturated Fat: 3.899 g
- Unsaturated Fat: 11.248 g
- Trans Fat: 0.1 g
- Carbohydrates: 37.09 g
- Fiber: 4.3 g
- Protein: 7.39 g
- Cholesterol: 2 mg
Keywords: moong dal kachori, kachori, kachori chaat
Moong Dal Kachori Step by Step Recipe with Photos
1. Wash the moong dal thoroughly and soak it in fresh water for minimum 4-5 hours, drain the excess water and transfer it to a grinding jar.
2. Grind it coarsely use water only if required. Ensure that moong daal are not grind very coarse.
3. Next, set a pan on medium heat, add oil and besan and cook the besan for 1-2 minutes. Besan should turn little pink in colour.
4. Further add saunf (fennel seeds), coriander seeds, black pepper corns, red chilli powder, turmeric powder (I have added turmeric powder at later stage since I forgot it before, please excuse!! Hence you can see photo on right side with turmeric powder at later stage), coriander powder, garam masala and kasuri methi
5. Mix well and cook for 5 mins.
6. In the meantime, mix water in Asafoetida (Hing).
7. Add the grounded moong dal, mix and cook until the water evaporates from the moong dal.
The mixture will something like in image on right side. If you can survive a little bit of hit, touch the mixture and see if the water is completely evaporated. This is most important step as this is key to ensure longer Shelf life.
8. Further add hing and water mixture to the Moong Dal mixture and mix well.
9. After 1 or 2 minutes, add Aamchur powder and Black Salt. Mix well and cook for another 1-2 mins.
10. Take it off from the flame and cool down to room temperature. As it cools down, shape the mixture to small size balls.
Let us prepare Kachori dough by the time mixture is cooling down.
11. Add the wheat flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well.
Hold the flour and press it to make a ball like the image on Right side. If the flour is not holding together, add little more ghee.
When you press the flour in hand it should hold the shape, this process in Indian culinary is known as moyan (मोयन).Tip for making a crispy kachori
12. Add water as required to knead a semi stiff dough, cover it with a damp cloth and rest it for at least 30 minutes.
13. After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while.
14. Take the dough balls and make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides, place the moong dal mixture.
15. seal the dough balls by joining the sides together
16. Next, flatten the dough balls with hands into a semi thick disk, ensuring it doesn’t tear off
17. Make as many kachori you wish to and keep it aside covered with a cloth.
18. Set oil in a wok and deep fry them them on low heat for 10-12 minutes or until crisp and golden brown. Do not over crowd the pan while frying.
19. Your hot khasta delhi wali kachori is ready to be served.