Khasta Kachori recipe (with moong dal)

kachori

Kachori is a popular North Indian snack with spicy filling inside maida dough and deep fried until flaky and crusty.There are so many variations used in preparation of the filling but the most famous is the moong dal stuffed kachori which I m sharing in my space today.Other popular forms of Kachoris includes Pyaaz kachori,Mawa kachori,Shegaon kachori,Heeng Kachori and many more….
Kachoris are famous street foods and in Chennai they are sold in mint street of sowcarpet.Though they can be easily made at home,many prefer to have them from outside especially for the spicy,hot and sweet chutneys that enhances the taste of the Kachoris.
Moong dal kachoris can be stored in airtight containers for 2-3 days.Just before serving ,warm them in oven or deep fry in oil for 10 secs.Serve them with curd,coriander chutney,sweet chutney or with just tomato ketchup.

PREPARATION TIME : 20 MINS

MAKING TIME : 30 MINS

YIELDS : 13*

moong-dal-kachori

INGREDIENTS :

FOR DOUGH :

2 cups maida

3 tbsp hot oil/ ghee

Salt to taste

Water as required

FOR THE FILLING

1/2 cup moong dal / split yellow gram

1 tbsp saunf

1 tsp garam masala powder

2 tsp chilli powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp dried mango powder

1/2 tsp turmeric powder

Oil for deep frying + 1 tbsp

Salt to taste

Water as required.

khasta-kachorii

METHOD

Wash the moong dal in water and cook for 5 mins in medium flame with salt.Strain them and keep it aside.

cook-moong-dal

Mix maida ,oil,salt and water in a large mixing bowl to form a semi soft dough.Cover the dough with a wet muslin cloth and let it rest for 15 mins.

make-dough

Heat 1 tbsp oil in a pan,add the saunf and saute for a min.Then add turmeric powder,chilli powder,dry mango powder,cumin powder,coriander powder,garam masala powder and saute for a min in low flame.Then add the moong dal ,check for salt and nd mix well to form the dry filling mixture for the kachoris.

in-oil

add-spices

stuffing

Make equal sized balls out of the dough,and roll them to 2 1/2 inch diameter circle.Place 2 tsp of the filling in the center and gather the edges .

the-stuffings

Seal the edges and roll them gently so that the filling doesn’t come out.

fill-in

roll-thm-flat

Heat oil in a pan,add the kachori and fry until golden brown ,flaky and crispy.

deep-oil

Remove the excess oil using a kitchen paper.

remove-excess-oil

Serve them hot with chat chutneys or ketchup.

kachori-with-mung-dal

TAKE CARE TIPS

You can use lemon juice if you don’t have dry mango powder.

Adjust the spiciness as per your requirement.

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