MOONG DAL KHASTA KACHORI

On By RuchisvegkitchenIn ChatPate Bites / Chaat, Jain Recipes, Starter

How to make Moong Dal Khasta Kachori | Moong Dal Khasta Kachori detailed recipe with video |

In Indian cuisine , there are many varieties of kachori recipes. Basically it’s fried breads. Kachoris are very popular North Indian Spicy Snack. Moong Dal Kachori is very famous variety among all . For upcoming , Indian festivals season , I am sharing here my family favourite Variety of Kachori..

Khasta kachori is a spicy snack with mixture of Moong dal and other lip smacking spices which is then deep fried to form a puri shape. There are few other variants like raj kachori, mava kachori and even onion kachori.

One can make these kachoris and store in refrigerator for couple of days. With this recipe you can also make KACHORI CHAT . Serve this delicious kachori with Spicy Green chutney, Tamarind chutney , Red Garlic Chutney. These Kachoris goes well with Rasawala Aloo ( Potato vegetable) or Dubki wale Aloo..

TIPS FOR PERFECT FLAKY / KHASTA KACHORI

  • SLOW FRYING is the main trick for perfect Khasta Kachori . While frying , flame should be on low / medium flame. Frying will take some long time .
  • The quantity of Oil / Ghee (Moyan) in flour is also very important.
  • Thickness of Kachori should be medium . Not very thick or not very Thin.
  • Adding Baking Soda Or Baking Powder will make Outer layer of kachori so crispy like store bought. Though it’s optional..
  • Kachori can be baked too. Bake on 180C in preheated oven till crispy.

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Checkout the Video recipe for Perfect Flaky Crispy Moong Dal Kachori

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Let’s checkout the recipe …

INGREDIENTS ::

Serves : 20 Kachoris

For stuffing …

  • 2/3 cup Moong Dal
  • 1 tbsp Oil
  • 1 tbsp Ghee
  • 1/2 tsp Turmeric Powder
  • 2 tsp Red Chili Powder
  • 2 tsp Cumin Coriander Powder
  • 2 tsp Fennel Seeds , crushed
  • Salt
  • 1 tbsp roasted Cumin Powder
  • 1/2 tsp Garam Masala
  • 1 tsp Dry Mango Powder (Amchur)

For Dough …

  • 200gm All Purpose Flour
  • 2 tbsp Semolina / Rava
  • 1/4 cup Oil / Ghee
  • Salt
  • 2 pinches of Baking Powder / Baking Soda (Optional)

Other Ingredients ..

  • Oil for frying
  • Spicy Green Chutney , for serving
  • Tamarind Chutney , for serving

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METHOD :

First let’s make Moong Dal Stuffing …

Rinse and soak Moong Dal with enough water for at least 2 hours.. If you are running short of time , soak for 1 hour with warm water..

Later , drain the access water very well . Then grind roughly in a mixer jar . No need to make paste.

In a non stick pan , heat Oil and Ghee . Once heat, on slowest flame add crushed Moong Dal and all the spice powders. Mix very well. Roast for 2 to 3 minutes.

One can adjust the spice powder quantity as per taste. Allow the stuffing mixture to cool .

Now , let’s make Kachori Dough …

In a mixing bowl , take Maida , Sooji , baking powder , oil and salt. Crumble the flour..

Add water little by little and knead a semi soft dough. Dough should not be too tight or too soft.

Now , cover the dough with wet cloth and give it rest for 20 to 25 minutes .

Now time to assemble for Moong Dal Kachoris …

Pinch a lemon sized ball from dough and roll into a medium thick disc.

Fill with 1 tbsp of prepared stuffing . Gather all the edges .. Gently press and flatten it by fingers .

Be careful while making edges together. If you won’t seal properly, it will open while frying.

Deep fry the Kachoris in hot oil on low to medium flame. Make sure Oil is not very hot. Fry till crispy and golden.. Frying will take around 7 to 8 minutes.

Remove the Kachoris with slotted spoon and place on kitchen paper towels , access oil will be absorbed.

Serve hot Kachoris with choice of chutneys and fried green chillies ..

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Hope you will like this recipe. I would love to listen from you all..

Do try this recipe , and don’t forget to share your feedback with me..

Kindly rate the recipe and give your feedback in the comment box below..

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Happy Cooking 🙂 🙂

34 thoughts on “MOONG DAL KHASTA KACHORI”

  8. My all time favorite. I made khasta kachoris for Janmashtami for the first time. I followed your recipe for the dough and it came out so crispy and crunchy. The semolina makes it crispy and the baking soda makes its soft and yet crunchy.

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  17. Ruchi, I am a foodie and love exploring different food recipes. The picture you have shared of Moong Dal Khasta Kachori is nice. I also like the way you have presented the recipe step by step. I am going to try it and hope it turns out just as good as the picture shared. Keep sharing more such posts.

    Liked by 1 person

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