kachori recipe | khasta kachori recipe | Crispy moong dal kachori recipe

Moong dal khasta kachoris make an amazing snack along with steaming hot cup of tea or coffee. It’s a spicy snack with the mixture of moong dal and other lip-smacking spices which is then deep fried to form a puri shape. There are several other variants of kachoris are there like Raj kachori, Mava kachori, Moong dal kachori, and Onion kachori. Kachori makes a mouthwatering appetizer and can be served with Tamarind Chutney. You can prepare moong dal khasta kachoris and store it in an air-tight container. They keep good for 8-10 days. You can prepare moong dal khasta kachoris and store it in an air-tight container and serve later with your guests instead of sweating in the kitchen.
Ingredients:
For Dough:
2 cups Refined flour
1 tsp oil
4-5 tsp water, or as required
pinch of soda (optional)
salt to taste
For the Filling:
1/2 cup yellow moong dal
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tesp coriander powder
1/2 cumin powder / jeera powder
1/2 tsp dry mango powder / amchur powder
1/4 tsp garam masala
salt to taste
Oil to deep fry
a pinch of hing
Method :
To make dough:
1. Mix the flour, soda, salt and oil.
2. Add water slowly, mixing with your fingers slowly.
3. Add just enough water to get all the dough together and knead to make a soft and smooth dough
4. Now over the dough and let it rest for at least 20 minutes. Cover it with wet cloth.
To make Filling:
1. Soak and cook moong dal(half cooked), remove water and allow it to cool.
2. Heat a pan with 1-2 tbsp of oil into it. Once the gets heated, add hing, moong dal, cumin powder, coriander powder, salt, garam masala, turmeric powder and red chilly powder.
3.Allow it to cook over medium heat for about two to three minutes. Mix everything really well.
4. Transfer it to a bowl and allow it to cool down completely.
To make Kachoris:
1. Take the dough and knead it for a minute to make it smooth. Divide the dough into large lemon size equal parts.
2. Let the filled ball sit for three to four minutes before rolling.
3. Now Shape the dough ball into a bowl and place a tsp of stuffing on it. Close the stuffing and flatten it gently to shape it as kachori.
4. Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready to put a little piece of dough in the oil. The Dough should sizzle, and come up very slow.
5. Drop the kachoris into the hot oil. Place as many kachoris as possible into the pan. Fry these stuffed moong dal kachori’s on medium-low heat. If the kachoris are fried on high heat, they will get soft and will not be crispy.
6. After they start to puff, slowly turn them over to the other side. Fry until golden-brown on both sides.
7. Transfer them to kitchen paper towel.
8. Serve these crispy and delectable kachoris steaming hot along with green coriander chutney, sweet chutney, hot tea or coffee. Serve them as a chat, pouring plain yogurt and chutney on top.
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Note:
1. Kachoris can be stored for at least a week in an airtight container.
2. Fry kachoris on medium flame else they will not be crispy.