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Best Moong Daal Kachori/Khasta Kachori Recipe

Cooking Method ,
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 2 hour Cook Time: 10 min Rest Time: 30 min Total Time: 2 hrs 40 mins
Servings 8
Best Season Suitable throughout the year
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
  • 1 cup All-purpose flour
  • 2 Tbsp. Clarified butter/Ghee
  • salt to taste
  • Water for kneading
    • For the Moong Daal Stuffing
  • ½ cup Yellow Moong dal
  • ½ cup Besan (Bengal gram flour)
  • 1 Tsp Coriander seeds/Sabut dhana (roughly crushed)
  • 1 Tsp Cumin seeds/Jeera
  • 4-5 pc Cloves (roughly crushed)
  • 4-5 pc Black peppercorn (roughly crushed)
  • 1 Tsp Fennel seeds (roughly crushed)
  • 1 Tsp Asafetida
  • 1 Tsp Garam masala
  • 1 Tsp Red chili powder
  • 1 Tsp Dried mango powder
  • 1 Tsp. Dried Fenugreek leaves
  • ½ Tsp Turmeric powder
  • Salt to taste
  • 2 Tbsp. Oil
    • Other Ingredients:
  • Oil - For deep frying
Instructions
    For the Dough

  1. Combine all the ingredients in a deep bowl and knead into semi-soft dough using enough water.

  2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes. 

  3. Knead the dough one more time after 15 minutes and divide into 8-10 equal parts. cover and keep aside.

    4. For the Stuffing

  4. Soak moong dal for at least 2 hour and drain. 

  5. In a mortar or with rolling pin lightly crush coriander seeds, fennel seeds, cloves and black pepper corn.

  6. Heat the oil in a broad non-stick pan; add the cumin seeds with crushed spices.

  7. 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.

  8. Add besan and sauté for another 2-3 minutes.

  9. 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.

  10. Add 2-3 Tbsp. of water, cover and cook for another 2-3 minutes while stirring occasionally.

  11. Divide the filling into 8-10 equal portions and keep aside.

    12. For the Kachories

  12. Roll out each portion of the dough into a 2-3 “diameter circle.

  13. Place one portion of the moong dal filling in the centre.

  14. Bring together all the sides, seal it tightly and remove any excess dough.

  15. Roll or press with hands the filled kachories to 3" diameter circle, while ensuring that the filling does not spill out.

  16. Gently press the center of the kachori with your thumb.

  17. Repeat same steps to make more kachories.

  18. Heat the oil in a deep pan and fry kachories on a medium-slow flame till golden, crisp and flaky from both sides.

  19. Drain on an absorbent paper.

  20. Serve hot with Tamarind Chutney or Mint Coriander Chutney

Note
Keywords: Delicious, Homemade, From the scratch,
Read it online: https://ontheflame.com/recipe/best-moong-daal-kachori-khasta-kachori-recipe/
Rekha Nahata
A Food Blogger

Hi,
I am Rekha Nahata - a mother, wife, daughter and a friend who is passionate about cooking. I bring you a collection of my tried and tested recipes that are  delicious and easy to prepare. My step by step instruction guide will help you understand not only the procedure but also make cooking not a task anymore! 

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