Moong dal kachori/ Khasta kachori recipe is a popular north indian spicy snack for breakfast and evening snacks. Khasta kachori is a delicious, spicy, fried puffed pastry, filled with spicy moong dal mixture and then deep fried.

Moong Dal Kachori/Khasta kachori Recipe - Moong dal kachori is a popular north indian spicy snack for breakfast and evening snacks. Khasta kachori is a delicious, spicy, fried puffed pastry, filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Moong Dal Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Kachori can be served with dum aloo, curd, green chutney or tamarind chutney. Khasta kachori is one of the dish you can eat for any meal.

Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Serves: 4
Author: Jyoti Singh

Ingredients:

For Dough

• All Purpose flour (plain flour or maida) - 1 cup
• Salt - to taste
• Ghee - 2 tbsp
• Water - as needed for dough

For Filling

• Yellow moong dal - 1/4 cup
• Fennel seeds (coarsely grounded) - 1 tsp
• Coriander seeds - 1tsp
• Red chili flakes - 1 tsp
• Ginger (grated) - 1 tsp
• Mango powder (amchoor) - 1/2 tsp
• Asafetida (hing) - a pinch
• Salt - to taste
• Oil - 1 tbsp
• Water - 2 tbsp
• Oil - to deep fry

Method:

To make Dough:

1. In a big bowl mix the flour, salt and ghee.

2. Add water slowly, mixing with your fingers knead the dough.

3. Dough should be soft.

4. Cover the dough and let it set aside for at least fifteen minutes.


To make Filling:

1. Grind the dry moong dal almost to a powder.

2. In a frying pan and heat 1 tbsp oil and roast ground dal over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously.

3. Add all the spices and mix well. Turn off the heat. Let the mixture cool off.

4. Add two tablespoons of warm water and mix it well. Let it set aside for ten minutes.


To make the Kachori:

1. Take the dough and knead it for minute. Divide the dough in twelve equal parts.

2. Take one part of the dough and flatten it by pressing in the middle. Place a little stuffing in the centre of the circle.

3. Bring together all the sides in the center and seal tightly so that stuffing does not come out.

4. Repeat the same process for remaining dough.

5. Let the filled ball sit for three to four minutes before rolling.

6. Roll the Kachori; slowly flatten them into about three inches in diameter.

7. Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.

8. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.

9. Serve hot with with dum aloo, curd, green chutney or tamarind chutney.