Rajasthani Moong Dal Kachori

A crisp, flaky deep-fried pastry stuffed with a spiced, coarsely ground moong dal filling, a festive favourite across Rajasthan and North India. The trick lies in a slow, low-heat fry that lets the layers puff and turn flaky without browning too fast on the outside. Fried in the Cumin Co. No 11 Enamel Cast Iron LITE Kadhai, the heavy base holds a steady oil temperature for an even, non-greasy fry.

The cookware that makes it

5.0

No. 11 Enamel Cast Iron Kadai LITE (3.9L)

₹4,809 ₹6,699

Save 28%

4.9

The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)

₹749 ₹1,099

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5.0

Ceramic Mini Cocottes (Set of 2)

₹2,749 ₹3,999

Save 31%

Time

Prep

30 min

Cook

30 min

Total

60 min

Ingredients

1 serving

2.0
cups all-purpose flour (maida)
4.0
tbsp ghee, melted
0.5
tsp salt
Water, as needed
0.5
cup split moong dal, soaked 30 minutes and coarsely ground (minimal water)
2.0
tbsp ghee or oil
1.0
tsp fennel (saunf) seeds
0.5
tsp cumin (jeera) seeds
1.0
tsp coriander (dhaniya) seeds, crushed
0.5
inch ginger, grated
1.0
green chilli, finely chopped
0.5
tsp red chilli powder
0.25
tsp turmeric (haldi) powder
0.25
tsp garam masala
0.25
tsp asafoetida (hing)
1.0
tsp amchur (dry mango powder)
1.0
tbsp besan (gram flour)
Salt, to taste
Oil, for deep frying

Method

In a Mixing Bowl, combine flour, ghee, and salt, rubbing the ghee in with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add water and knead into a firm, slightly stiff dough. Cover and rest for 20 minutes.
Heat ghee or oil in the Cumin Co. No 11 Enamel Cast Iron LITE Kadhai over low heat. Add fennel, cumin, and coriander seeds, sautéing briefly until fragrant.
Add ginger, green chilli, and asafoetida, cooking for 30 seconds.
Add the coarsely ground moong dal and cook on low heat, stirring frequently, for 8 – 10 minutes until the moisture dries out completely and the mixture turns slightly grainy and fragrant. **
Stir in red chilli powder, turmeric, garam masala, amchur, besan, and salt. Cook for 2 – 3 minutes more, then remove from heat and let the filling cool completely.
Wipe out the kadhai. Divide the dough into equal small balls. Flatten one ball slightly, place a portion of the cooled filling in the centre, and gather the edges up to seal completely, pinching off any excess dough.
Flatten the stuffed ball gently between your palms into a thick disc, about ½ inch thick — kachoris are rolled thicker than parathas, and shouldn't be rolled with a pin.
Heat oil in the kadhai on medium heat, then lower to low-medium once hot. Test readiness by dropping in a small piece of dough — it should sink slightly and then rise steadily.
Gently slide in the kachoris a few at a time, without overcrowding. Fry on low-medium heat, spooning oil over the tops occasionally, until they puff up and turn golden all over. This takes 8 – 10 minutes per batch — a slow fry is essential for the layers to cook through without burning.
Remove with a slotted spoon and drain on a paper towel.
** Frying the filling completely dry before cooling is critical — any residual moisture in the dal will turn to steam inside the sealed dough during frying, causing the kachori to burst open in the hot oil.

Serving suggestions

Serve warm with tamarind chutney, aloo sabzi, or a cup of masala chai — chutney served neatly in Cumin Co. Ceramic Mini Cocottes.

Cumin Co. Expert Tip

Fry on low-medium heat throughout, never high — kachoris need time for the internal layers to puff and cook through, and high heat browns the outside before the inside has had a chance to flake apart properly.

Cleaning & care guide

Allow the Cumin Co. No 11 Enamel Cast Iron LITE Kadhai to cool completely before straining out the used oil. Wipe away any residue with a paper towel, then wash with Cumin Co. Gleam Cream and the Cumin Co. Cleaning Scrub to keep the enamel coating glossy and residue-free.