Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl
Kachori with mung bean filling served
Savoury stuffed pastries filled with seasoned yellow mung beans

Moong Dal Kachori

Author: Flavelo
Recipes
The classic version of Kachori, where a spicy, creamy mung bean purée hides under the crispy pastry crust. Mung bean is not only rich in protein but its texture is also excellent for filling, as it absorbs the flavours of the spices. This dish is a play of textures: the crackling exterior meets the soft, savoury interior.
🕒 Prep Time 5 hrs
🍳 Cook Time 30 mins
⌛ Total Time 5 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Saucepan for cooking beans
  • Frying pan for filling and frying
  • Rolling pin

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Soak the mung beans for 4-5 hours, then drain and boil in fresh salted water until soft (but not falling apart completely).

Tip: The beans need to be soft enough to spread, but dry so they don't soak the dough.
2 ✓

Knead the flour with the water, salt and a tablespoon of melted ghee. Let rest covered for 30 minutes.

Tip: The ghee fat makes the dough short (crumbly).
3 ✓

Heat the remaining ghee in a pan and toast the cumin seeds and turmeric in it.

Tip: Toasting spices (tempering) activates the flavours.
4 ✓

Add the drained beans and roughly crush with a fork or potato masher. Mix in the cayenne pepper and chopped coriander.

Tip: The filling should be a thick paste consistency. If too wet, fry further to evaporate the water.
5 ✓

Divide the dough into 10-12 balls, flatten them, fill with the bean mixture, and seal thoroughly.

Tip: Ensure no air remains between filling and dough, as it may burst when frying.
6 ✓

Deep fry the balls in medium-hot oil until golden brown.

Tip: Fry slowly so the dough layers cook through and become crispy.

Recipe FAQ

Can I use tinned beans?
Better not. Dried beans keep their shape better during cooking, and the filling won't be too wet, which would make the pastry soggy.
How long does it stay fresh?
Stored in an airtight container, it stays crispy for 1-2 days, but it is best freshly fried.

Ingredients

  • 200 g Dried mung beans
  • 300 g Plain flour
  • 150 ml Water
  • 50 g Ghee (clarified butter) or oil
  • 1 tsp Whole cumin seeds
  • 1 tsp Turmeric
  • 1 tbsp Fresh coriander
  • 1 pinch Cayenne pepper
  • 1 pinch Salt
  • 300 ml Oil (for frying)