Moong Dal Khasta Kachori Recipe
It is a delicious crispy kachori with moong dal filling and 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 festive season like Holi and Diwali as it is made in the traditional food. By using readymade namkeen for filling there is no risk of filling going for a toss and in no way outer covering can get wet or soggy because of filling. 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.
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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.
For the Dough:
- 1/2 cup Whole Wheat Flour
- 1/2 cup All Purpose Flour (Maida)
- 1/4 teaspoon Salt
- 2 tablespoons Cooking 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)
- 2 teaspoon Mixed Spices , (cumin Powder, coriander Powder, red chilli powder, dry mango powder, fennel powder, pomegranate seeds powder - Anardana, chaat masala powder)
- Cooking oil , for deep frying
How to make Moong Dal Khasta Kachori Recipe
To begin making the Moong Dal Khasta Kachori recipe, firslty 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 the chilled water slowly, mixing with your fingers as you pour to make the kachori.
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 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 all the masalas required, crushed namkeen, salt and mix it well.
Finally, we will make the kachoris. Once the dough has rested for 15 minutes, knead the dough just once more 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 then edges around.
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 in a frying pan on medium heat. Fry these stuffed moong dal kachori's 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 a kitchen towl to absorb the excess oil. Once done, take them in a plate and serve hot.
She is a Banker by Education, A Food Blogger, A Food Photographer, A Food Stylist and many more. Her recipes have been published at CaLDRON (along with her food photograph making it to the cover page), NDTV Good Times, The Society. She loves to spend time reading fiction and playing with her dog, accompanied with a lot of adventure travels. She writes about food and her food travels at Fun Food & Frolic