Mag Dal Ni Kachori ( Gujarati Recipe)

Mag Dal Ni Kachori ( Gujarati Recipe)

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Crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these kachoris is worth a fortune! these can be eaten as a snack, or along with your meals. This dish gets a protein boost due to the moong-based filling, making it a great choice for kids. Take care to deep-fry these kachoris on a very slow flame to ensure even cooking and also to make the crust nice and flaky.

Mag Dal Ni Kachori ( Gujarati Recipe) recipe - How to make Mag Dal Ni Kachori ( Gujarati Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 10 to 12 kachoris
Show me for kachoris


For The Dough
3/4 cup plain flour (maida)
2 tsp melted ghee
salt to taste

For The Stuffing
1 1/2 cups split yellow gram , soaked overnight and drained
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
1/2 tsp fennel seeds (saunf)
1/2 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp ginger-green chilli paste
2 tsp fennel powder
2 tsp sugar
salt to taste

Other Ingredients
oil for deep-frying

For Serving
khajur imli ni chutney

For the dough

    For the dough
  1. Combine all the ingredients in a bowl, add enough water and knead into soft dough using enough water.
  2. Divide the dough into 10 to 12 small equal portions and roll out each into a 63 mm (2”) diameter thin circle. Cover with a wet muslin cloth and keep aside.

For the stuffing

    For the stuffing
  1. Drain the moong dal, add 2 to 3 tbsp of water in a bowl. Place the bowl in a pressure cooker and pressure cook for 1 whistle.
  2. Allow the steam to escape before opening the lid. Drain again and keep aside.
  3. Heat the oil in a broad non-stick pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and sauté on a medium flame for a few seconds.
  4. When the seeds crackle, add the moong dal, turmeric powder, chilli powder, ginger-green chilli paste, fennel powder, sugar and salt and mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
  5. Remove from the flame and cool slightly.
  6. Divide the stuffing 10 to 12 equal portions and keep aside.

How to proceed

    How to proceed
  1. Place a dough circle on a flat dry surface and put a portion of the stuffing in the centre and seal the edges on top.
  2. Give a round shape to each kachori by rolling between the palms.
  3. Repeat the steps 1 and 2 to make more kachoris.
  4. Heat the oil in a kadhai and deep-fry a few kachoris at a time on a slow flame till they turn crisp and golden brown in colour from all the sides.
  5. Drain on an absorbent paper and serve hot.
Nutrient values (Abbrv) per kachori
Energy153 cal
Protein4.9 g
Carbohydrates16.4 g
Fiber1.4 g
Fat7.6 g
Cholesterol0 mg
Sodium5.2 mg


Mag Dal Ni Kachori ( Gujarati Recipe)
 on 04 Oct 19 12:27 AM

I jst love it ....yum yum ????
Tarla Dalal
04 Oct 19 08:49 AM
   Thank you sudeshna!! Do try more recipes and let us know your feedback! Happy Cooking!!
Mag Dal Ni Kachori ( Gujarati Recipe)
 on 15 Nov 18 04:29 PM

Mag Dal Ni Kachori ( Gujarati Recipe)
 on 26 Sep 17 12:57 PM

how can we store it, for how many days it remains good?
Tarla Dalal
26 Sep 17 04:15 PM
   Hi, It will lasts for atleasts 3 days...
Mag Dal Ni Kachori ( Gujarati Recipe)
 on 21 Feb 17 05:12 PM

Mag Dal Ni Kachori ( Gujarati Recipe)
 on 16 Apr 14 12:39 PM

These Kachoris are to die for... im sure everyone goes through that phase of heart burn and acidity after eating those ready made kachoris... and if that fear has refrained you from enjoying this mouthwatering delicacy... then i STRONGLY RECOMMEND you to try these... light and pleasantly flavored... these kachoris will leave you lip licking...