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Crispy lentil mungo kachoris

Crispy lentil mungo kachoris

Snacks

Crispy Indian kachoris, filled with a spiced mungo lentil mixture seasoned with cumin, cilantro, and amchur, then fried over low heat.

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Recipe from Md Mobashir Hossain (Wikibooks), adapted by Recette de cuisine · · updated on

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Mungo lentil kachoris are a very popular snack, often served with a cup of hot tea during afternoon breaks or at parties. The crispy dough encases a spicy filling.

Ingredients and directions

  • Prep time45 min
  • Cook time30 min
  • Resting3 hr 40 min
  • Total4 hr 55 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfrying
  • Estimated cost$3.09 $0.39 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian

Ingredients

8 people

Farce

  • $0.99
  • $0.13
  • $0.38
  • $0.16
  • $0.19
  • $0.08

Dough

  • $0.33
  • $0.25
  • $0.04

Frying

  • $0.54

Prices from US supermarkets for 8 of 10 ingredients; Belgian prices for the rest.

Directions

Farce

  1. Soak the lentils for 3 to 4 hours, then drain them. Blend them in a blender or coarsely mash them, but do not puree them completely.
  2. Heat 2 tablespoons of oil paint in a pan, then add the asa-fœtida and ginger and chili paste. Stir to combine. Add the lentils, cilantro, cumin, amchur, and salt, and cook over low heat until the lentils are tender and fragrant. Remove from heat and let cool.

Dough

  1. Mix the flour, oil paint, or ghee, and salt together by hand until the mixture forms a ball that holds its shape when squeezed. Gradually add warm water until you have a soft, smooth dough. Then, cover with a damp cloth and let it rest for 20 minutes.

Shaping and frying

  1. Divide the dough into small, round balls. ≈ 10 min
  2. Flatten each ball to form a small mound, and place it in the center of the filling. ≈ 10 min
  3. Bring the edges of the dough towards the center and pinch them together firmly to ensure the filling doesn’t spill out during frying. Gently flatten or spread out, being careful not to tear it.
  4. Heat a large amount of oil paint over low heat: it should not be too hot, just warm, when you add the kachoris.
  5. Fry in a moderate heat, turning occasionally, until golden brown and crispy, then drain.

The bill

Crispy lentil mungo kachoris

  • 100 g of pre-soaked mung beans$0.99
  • 2 tablespoons of oil paint$0.13
  • 1 tablespoon of ginger and green chili paste$0.38
  • 1 tablespoon of ground cilantro$0.16
  • 1 tablespoon of ground, toasted cumin$0.19
  • salt$0.08
  • 250 g of flour$0.33
  • 4 tablespoons of oil paint or ghee$0.25
  • 1 tablespoon of salt$0.04
  • deep-fried oil paint$0.54

Total$3.09

that's $0.39 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 100 g of pre-soaked mung beans
  • 2 tablespoons of oil paint
  • A pinch of asa-fœtida
  • 1 tablespoon of ginger and green chili paste
  • 1 tablespoon of ground cilantro
  • 1 tablespoon of ground, toasted cumin
  • 1 teaspoon of amchur powder or chaat masala
  • salt
  • 250 g of flour
  • 4 tablespoons of oil paint or ghee
  • 1 tablespoon of salt
  • warm water
  • deep-fried oil paint

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