Moong Daal kachori is a very famous mouthwatering spicy snack food of India. With a flavorful moong dal stuffing, kachori is deep-fried on a slow flame to achieve that deliciously crisp crust outside and hollow, well-cooked inside. A perfect kachori is one that is puffed up crispy and flaky outside but hollow inside as the filling sticks to the crust. Let’s get started with kachori recipe right in your own kitchen with very basic ingredients. Serve hot with Khajur-imli chutney/Dates-tamarind sauce/ or Fresh-mint-coriander-chutney .
Step by Step Instructions with Photos
For the Dough
- Combine all the ingredients in a deep bowl and knead into semi-soft dough using enough water.
- Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
- Knead the dough one more time after 15 minutes and divide into 8-10 equal parts. cover and keep aside.
For the Stuffing
- Soak moong dal for at least 2 hour and drain.
- In a mortar or with rolling pin lightly crush coriander seeds, fennel seeds, cloves and black pepper corn.
- Heat the oil in a broad non-stick pan; add the cumin seeds with crushed spices.
- When the cumin seeds start sizzling add asafetida and the moong dal and saute on a medium flame for 3-5 minute. Sprinkle few drop of water, cover and cook for 5-7 minutes while stirring occasionally.
- Add besan and sauté for another 2-3 minutes.
- Add chili powder, turmeric powder, salt, garam masala, dried fenugreek leaves and dried mango powder and mix well. Adjust the spices in the filling as per your preference.
- Add 2-3 Tbsp. of water, cover and cook for another 2-3 minutes while stirring occasionally.
- Divide the filling into 8-10 equal portions and keep aside.
Make Kachories
- Roll out each portion of the dough into a 2-3 “diameter circle.
- Place one portion of the moong dal filling in the centre.
- Bring together all the sides, seal it tightly and remove any excess dough.
- Roll or press with hands the filled kachories to 3″ diameter circle, while ensuring that the filling does not spill out.
- Gently press the center of the kachori with your thumb.
- Repeat same steps to make more kachories.
- Heat the oil in a deep pan and fry kachories on a medium-slow flame till golden, crisp and flaky from both sides.
- Drain on an absorbent paper.
- Serve hot with Khajur-imli chutney/Dates-tamarind sauce/ or Fresh-mint-coriander-chutney .
Recipe Card
Best Moong Daal Kachori/Khasta Kachori Recipe
Description
Moong Daal kachori is a very famous mouthwatering spicy snack food of India. With a flavorful moong dal stuffing, kachori is deep-fried on a slow flame to achieve that deliciously crisp crust outside and hollow, well-cooked inside. This recipe makes perfect crispy kachories, best appetizer/snack for any party and get together.
Ingredients
For The Dough
For the Moong Daal Stuffing
Other Ingredients:
Instructions
For the Dough
-
Combine all the ingredients in a deep bowl and knead into semi-soft dough using enough water.
-
Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
-
Knead the dough one more time after 15 minutes and divide into 8-10 equal parts. cover and keep aside.
For the Stuffing
-
Soak moong dal for at least 2 hour and drain.
-
In a mortar or with rolling pin lightly crush coriander seeds, fennel seeds, cloves and black pepper corn.
-
Heat the oil in a broad non-stick pan; add the cumin seeds with crushed spices.
-
When the cumin seeds start sizzling add asafetida and the moong dal and sauté on a medium flame for 3-5 minute. Sprinkle few drop of water, cover and cook for 5-7 minutes while stirring occasionally.
-
Add besan and sauté for another 2-3 minutes.
-
Add chili powder, turmeric powder, salt, garam masala, dried fenugreek leaves and dried mango powder and mix well. Adjust the spices in the filling as per your preference.
-
Add 2-3 Tbsp. of water, cover and cook for another 2-3 minutes while stirring occasionally.
-
Divide the filling into 8-10 equal portions and keep aside.
For the Kachories
-
Roll out each portion of the dough into a 2-3 “diameter circle.
-
Place one portion of the moong dal filling in the centre.
-
Bring together all the sides, seal it tightly and remove any excess dough.
-
Roll or press with hands the filled kachories to 3" diameter circle, while ensuring that the filling does not spill out.
-
Gently press the center of the kachori with your thumb.
-
Repeat same steps to make more kachories.
-
Heat the oil in a deep pan and fry kachories on a medium-slow flame till golden, crisp and flaky from both sides.
-
Drain on an absorbent paper.
-
Serve hot with Tamarind Chutney or Mint Coriander Chutney
Note
- Click here for Fresh-mint-coriander-chutney recipe
- Click here for Khajur-imli-chutney-dates-tamarind-sauce recipe
