Moong Dal Khasta Kachori Recipe
Delicious,flaky and crispy kachori with moong dal filling is a must try recipe. They can be served for your evening snack or as starters for dinner parties.
Moong Dal Khasta Kachori is a delicious tea time or evening snack that is also made for the festivals like Holi and Diwali. There are many recipes and ways to make the moong dal filling. This recipe uses a readymade moong dal namkeen filling.
By using readymade namkeen for filling there is no risk of the filling going wrong. The dry filling also ensures that the kachoris remain crisp and do not become soggy. These Khasta Kachoris can be made in advance and this way you also can relish them with your guests instead of sweating in the kitchen.
*Note-To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. If the kachoris are fried on high heat, they will be soft and will not be crispy. Don’t roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris.
If you like this recipe, here are a few more snack recipes for you to try
For the Dough:
- 1/2 cup Whole Wheat Flour
- 1/2 cup All Purpose Flour (Maida)
- 1/4 teaspoon Salt
- 2 tablespoons Sunflower Oil
- Chilled water , to bind the dough For the Filling
- 1/2 cup Moong dal Namkeen
- 1 teaspoon Asafoetida (hing)
- 2 teaspoon Ajwain (Carom seeds)
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Coriander (Dhania) Powder
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Chaat Masala Powder
- 1/2 teaspoon Fennel Powder
- 1 teaspoon Sunflower Oil
- Sunflower Oil , for deep frying
How to make Moong Dal Khasta Kachori Recipe
To begin making the Moong Dal Khasta Kachori Recipe, first we will make the dough of Khasta Kachori.
Mix the flour, salt and oil in a mixing bowl. Rub oil and flour between fingers to get bread crumb like texture. Add chilled water slowly, mixing with your fingers as you pour to make the kachori dough.
Add just enough water to get all the dough together and knead to make a soft and smooth dough. Cover the dough and let it rest for at least fifteen minutes.
Next, we will make the filling for the Kachori. To make the filling, add the moong dal namkeen in the blender and grind it a coarse powder.
Now, Heat a heavy bottomed pan and add oil. Once the oil is warm add all the masalas required like the cumin powder, coriander powder, red chilli powder, fennel powder, chaat masala and amchur powder, crushed namkeen, salt and saute till well combined. Turn off the heat and keep aside.
Finally, we will make the kachoris. Once the dough has rested for 15 minutes, knead the dough again to make it smooth. Divide the dough in large lemon size equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than the edges .
Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest. Let the filled ball rest for 3 to 4 minutes before rolling.
Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
Now, we will fry the kachoris. Preheat oil for deep frying the kachoris.
Once the oil is hot gently slide the Moong dal Kachoris into the pan. Fry these stuffed moong dal kachori on medium-low heat. After they start to puff, slowly turn them over to the other side. Fry until golden-brown on both sides.
Take them out on an oil absorbent paper to absorb the excess oil. Once done, transfer the Moong dal Kachoris into a serving plate and serve.