Spiced Gujarati Kachori with Moong Dal Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 30 min Cook: 15 min Serves 5 Indian cuisine 250 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Spiced Gujarati Kachori with Moong Dal Filling take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Gujarati Kachori with Moong Dal Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Spiced Gujarati Kachori with Moong Dal Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Gujarati Kachori with Moong Dal Filling for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Gujarati Kachori with Moong Dal Filling?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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