What’s cooking India? It’s khasta Kachori recipe or Moong Dal Kachori. Kachoris are crispy and delicious to eat.
In this recipe, I have used only Moong Dal lentil. But you can use any lentil like urad dal, masoor dal, etc.
Kachoris can be stored in an airtight container for a couple of days.
It also doesn’t require much time to make. Just 2 to 3 hours, and a tasty snack will be ready.
Serve the kachoris with green chutney or tamarind chutney, both if them tastes great.
You can also serve with sweet curd, tamarind chutney, and green chutney to make Kachori chat.
Just break the kachoris in small pieces, pour tamarind chutney, green chutney and sweet curd on top of it. Then sprinkle some fine sev on it. Your Kachori chat is ready.
Ingredients for Khasta Kachori / Moong Dal Kachori
|Ingredients||Measurements (1 CUP=250 ML)|
|Moong Dal||¼ Cup|
|All-Purpose flour||2 Cups|
|Ghee or Oil||As and when Required|
|Salt||According to your taste|
|Water||As and when Required|
|Turmeric Powder (Haldi)||¼ Tsp|
|Cumin Powder (Jeera Powder)||½ Tsp|
|Red Chili Powder||½ Tsp|
|Coriander Powder||1 Tsp|
|Ginger Powder (Dry)||½ Tsp|
|Fennel Seeds (Crushed)||1 Tsp|
|Dry Mango Powder||1 Tsp|
|Oil||For Deep Frying|
Steps to Make Khasta Kachori recipe
How to Make the Kachori Batter?
Step 1: Take a large bowl.
Step 2: Add 2 cups of all-purpose flour and salt.
Step 3: Mix them very well.
Step 4: Now, add ¼ Cup of Ghee into it. And then mix again.
Step 5: Mix the dough until you get a breadcrumb-like texture.
Step 6: Now, keep adding water and continuously keep kneading the mixture until it forms a smooth dough.
Step 7: Now, keep the dough aside by covering it with a moist cloth for at least 30 Minutes.
How to make the filling?
Step 1: Take a bowl.
Step 2: Take ½ Cup moong dal. Rinse it thoroughly and let it soak in enough water for at least 2 to 3 hours.
Step 3: Later, wash the moong lentils properly again and grind them in a grinder jar.
Step 4: Grind it into a coarse mixture.
Step 5: Now, take a frying pan and bring it to heat.
Step 6: Now, add ½ Tbsp of Ghee.
Step 7: As soon as the ghee melts, keep the flame to low and add all the spices (Turmeric Powder, Cumin powder, Red Chili powder, Coriander Powder, Dry ginger powder, fennel seeds, and dry mango powder).
Step 8: Mix it well. All the spices should be mixed together evenly without getting them burnt.
Step 9: Now, add the grounded moong dal, 1 lunch asafoetida(Optional), and salt.
Step 10: Now, mix well.
Step 11: Saute the mixture for nearly 3 to 4 minutes on a low flame.
Step 12: Taste it and if needed, you can add some more spices.
Leave it to rest for a while and let it cool down.
How to stuff the Moong Dal Kachori/ Khasta Kachori?
Step 1: Knead the dough once again, make small round balls and roll them in between your palms.
Step 2: Flatten the dough ball with the help of your palms or you can also use belan (rolling pin).
Step 3: Now, take a small portion of Moong Dal stuffing and place it in the middle of flatten dough.
Step 4: Bring all the edges of the dough to the center and gently press then to join them all together.
Step 5: Now, again using your both palms, roll them to give a smooth texture.
Step 6: Using a Rolling pin, flatten the Kachori dough to a medium thickness.
Step 7: Keep the Moong Dal filled dough under a moist cloth.
Step 8: Prepare all the Kachori in a similar way and keep them under a moist cloth.
Step 9: Now, take a deep frying pan.
Step 10: Heat oil in a high flame.
Step 11: After the oil is very hot, lower the flame which is an ideal way of trying the Kachori.
Step 12: Carefully drop Kachori in the oil one by one.
Step 13: Equally fry both sides on low flame.
Step 14: As soon as your Kachori puffs up, using a spatula slightly press the edges of the kachoris to help them puff up quickly.
Step 15: When your Kachori turns alight golden brown in color, this is the time when your Kachori is ready to be taken out.
Step 16: It takes almost 10 to 15 minutes to turn the Kachori into golden brown in color. So you will have to keep patience.
Your Kachori is ready now. Remove and keep them in a tissue paper for a while so that the paper absorbs little oil.
Serve them hot with onion chutney or tamarind chutney.
You can also serve them with sweet curd or green chili chutney.
Tips for a perfect Kachori
- Fry the Kachori in low flame. This is the key for it’s crispy and golden brownish texture. It also helps to evenly cook the Kachori from inside out evenly.
- You can add lentils of your choice. You need not stick to just Moong Dal
- Add little oil while kneading the dough. It will help the kachoris to become more crispy while frying.
- You can store these in airtight containers. But finish them within 3 to 4 days.
- Keep the dough thickness on medium.