Spiced Gujarati Kachori with Moong Dal Filling

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Crispy deep-fried pastry pockets filled with a fragrant, mildly spicy moong dal mixture, perfect as an appetizer or tea-time snack. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs all-purpose flour, oil (for dough), salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp oil (for dough)
• 1/4 tsp salt
• 1/3 cup warm water
• 1/2 cup split yellow moong dal
• 1 tsp cumin seeds
• 1/8 tsp asafoetida (hing)
• 1 tsp fennel seeds
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp dry mango powder (amchur)
• 1 tsp salt
• 1 tsp ginger, grated
• for deep frying oil (for frying)

Instructions

1. Step 1: Rinse and soak 1/2 cup split yellow moong dal in water for 2 hours, then drain and dry well using a kitchen towel.
2. Step 2: Heat a dry pan over medium heat, add 1 tsp cumin seeds, 1 tsp fennel seeds, and 1/8 tsp asafoetida; toast until aromatic, about 1 minute.
3. Step 3: Add the drained moong dal to the pan and roast for 6-8 minutes until golden and crunchy, stirring frequently; remove from heat and let cool.
4. Step 4: Grind the roasted dal coarsely with 1 tsp coriander powder, 1/2 tsp red chili powder, 1/2 tsp dry mango powder, 1 tsp salt, and 1 tsp grated ginger.
5. Step 5: In a bowl, mix 1 cup all-purpose flour with 2 tbsp oil and 1/4 tsp salt; slowly add 1/3 cup warm water while kneading to form a firm, smooth dough. Cover and rest for 20 minutes.
6. Step 6: Divide dough into 10 equal balls; roll each into a 3-inch circle, place 1 tbsp filling in center, gather edges, and seal tightly. Gently flatten into a disc.
7. Step 7: Heat oil in a deep pan to 350°F; fry kachoris in batches on medium heat until golden brown and crisp, about 4-5 minutes, turning occasionally.
8. Step 8: Drain on paper towels and serve warm with tamarind chutney or mint chutney.