In Indian cuisine, there are many varieties of kachori
recipes like pyaaz ki kachori, aloo ki kachori, matar ki kachori, etc. Kachoris
are very popular in North Indian Spciy Snacks and Moong Dal Kachori is very
famous among all. Khasta Moong Dal
Kachori is one of my favourite snack and I literally crave for this at times.
Khasta Moong Dal Kachori is a spicy snack with a mixture of Moong Dal and other
lip smacking spices which is then deep fried to form a puri shape. I have
shared few of kachori varieties on my blog like matar ki kachori, pyaaz ki
kachori, tuvar ki kachori and one sweet version that is mawa kachori earlier. Delicious,
flaky and crispy kachori with moong dal stuffing is a must try recipe. They can
be served for your evening snack or as starter for dinner parties. It can be
also made for festivals like Holi and Diwali. This Monng Dal Kachori is also
made and kept days ahead of preparing for the festivals. So let us see the
ingredients and step-by-step preparation for making this delicious khasta moong
dal kachori.
INGREDIENTS:
For Dough:
250 gms All Purpose Flour/ Maida
50 gm Ghee / Oil
½ teaspoon Salt
For Stuffing:
1/2- 3/4 Cup soaked Moong Dal [Yellow Lentil]
½ Cup Gram Flour/ Besan
2 chopped Green Chillies, chopped finely
1 ½ teaspoon Salt
1 teaspoon Coriander Seeds
1 teaspoon Fennel Seeds
1 teaspoon Cumin Seeds
1 teaspoon Mustard Seeds
1 teaspoon grated Ginger
1 teaspoon Coriander Powder
1 teaspoon roasted Cumin Powder
1 tablespoon Red Chilli Powder
½ teaspoon Turmeric Powder
1 teaspoon Garam Masala
1 teaspoon Asafoetida
4 tablespoon Oil
1 teaspoon Amchur Powder
Enough Oil for deep frying
METHOD:
STEP 1 – Wash moong dal with fresh tap water and soak it for
2-3 hours.
STEP 2 – Drain the water and keep aside.
For dough:
STEP 1 – In a mixing bowl, add maida, ghee/ oil and salt and
rub the flour using fingers tips till it becomes crumbly or bread crumbs
texture. You can use oil for this but using ghee gives a nice crispy texture to
kachori.
STEP 2 – Add water gradually and knead the soft pliable dough.
STEP 3 – Cover it and rest it for 10-20 minutes.
For Stuffing:
STEP 1 – Heat a pan with oil. Add coriander seeds, mustard
seeds, cumin seeds and fennel seeds. Let them crackle and mix well.
STEP 2 – Now add grated ginger, chopped green chillies and
asafoetida and sauté it for 1 minute.
STEP 3 – Add soaked moong dal and mix it well. Add ¼ cup
water and cook it on medium flame for around 2-3 minutes by stirring it
continuously.
STEP 4 – Add red chilli powder, coriander powder, cumin
powder, turmeric powder, salt and mix it well. Roast it for 1 minute.
STEP 5 – Now add gram flour and mix it well.
STEP 6 – Add garam masala powder and amchur powder and mix
well. Switch off the flame.
STEP 7 – Transfer it in another plate and let it cool down.
Making Kachori:
STEP 1 – After 20 minutes knead the dough for 2-3 minutes to
make it smooth.
STEP 2 – Divide it in equal small balls. It makes 12 big
lemon size balls.
STEP 3 – Take one dough ball and cover the rest with a damp
cloth.
STEP 4 – Roll it using rolling pin in 3-4 inch diameter
circular disc.
STEP 5 – Now put 1 ½ teaspoon stuffing in the center.
STEP 6 – Bring all the edges together and seal them tightly
and remove excess dough.
STEP 7 – Press it gently with your fingers so that the edges
get sealed properly.
STEP 8 – Now roll it gently into 2-3 inch diameter disc to
give shape like kachori. Do not roll it too thin applying a lot pressure
otherwise outer cover get break and stuffing will come out.
STEP 9 – Repeat the same with the rest of the dough and make
all the kachoris. Cover prepared kachoris with a damp cloth.
STEP 10 – Heat oil on medium flame in a wide pan.
STEP 11 – Make the flame slow when the oil is hot enough.
Make sure oil should not be very hot. Check by dropping little piece of dough in oil, if it comes up immediately, then oil is ready to fry.
STEP 12 – Slide the prepared kachori in hot oil and deep fry
by pressing it gently with the slotted spoon.
STEP 13 – Once it gets fluffy, make the flame on medium and fry
until golden brown and crisp from both sides.[see notes]
STEP 14 - Once done, take out and drain excess oil on tissue
paper.
STEP 15 – Likewise, fry remaining kachoris and serve hot.
Khasta Kachori is ready to serve. Serve with spicy green
chutney and sweet dates-tamarind chutney and few fried green chilies and enjoy
with a cup of tea.
NOTES: *If you will
fry kachoris in hot oil on high flame then it will get brown very faster and
becomes softer when cool down. So always fry them on medium-low flame to make
them crispy even after it cools down.
*Always fry kachoris in small batches of 3-4. Do not
overcrowd the kadai.
*You can store them in an air tight container for few days.
For making Kachori Chaat:
Take out from container when required and you can make
chaat. Break the kachori, pour some green and sweet chutney, some curd and
chopped onion and coriander and serve as an evening hunger pangs or as party
starter.
