Moong Dal Khasta Kachori is a winter favourite. It is a delicious North Indian breakfast or snack of crispy, flaky, deep-fried pastry stuffed with yellow moong beans sauteed with spices until crumbly, then stuffed in flaky dough and deep-fried to golden brown.
It’s a favourite indulging evening snack paired with a cup of masala chai! This Khasta kachori has all the crunch and flavour to hit the right spot.
Table of Contents:
1. About the recipe
2. Ingredients
3. Step-by-step method
4. Tips
1. About the recipe
The moong dal kachori is a delicious winter breakfast recipe in the regions of UP, Rajasthan and Delhi. The local vendors prepare it freshly and fry it in a ginormous pan during morning hours. We can serve these kachoris with achaar, chutney or aloo ki sabzi and tea.
The term khasta means flaky. So, this variety is prepared with a thick, layered flaky crust. Different varieties of Stuffing are used in kachori, and my favourite has always been Moong Dal Khasta Kachori loaded with asafoetida (hing). The most important part of the recipe is ensuring the kachori turns flaky and crispy. I never used to get them right initially, but I have learned the tricks to make perfect kachoris every time.
What is so special about Moong Dal Khasta Kachori
- Perfect delicious breakfast and evening snacks.
- Vegetarian Recipe
- It can be stored for up to 2 days
- Perfect for lunch box
- It can be customised according to your preferences.
- Healthy homemade evening snacks
Let’s start cooking!
Serving Suggestions: 4
Preparation time: 2 hours
Cooking time: 45 minutes
2. Ingredients
For Dough
- 2 cups or 250 grams of all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ajwain seeds
- 1/2 teaspoon turmeric powder (optional)
- 1/2 teaspoon red chilli powder (optional)
- 1/4 Ghee or refined oil
- 1/2 cup water
For Moong Dal Stuffing
- 1/2 cup moong dal
- 1/2 tablespoon Ghee
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon asafoetida (hing)
- 1 teaspoon of dry ginger powder or grated ginger
- 1 teaspoon of amchur powder (dry mango powder)
- 2 green chillies chopped
- Salt as required
Other Ingredients
- Oil for Deep Frying
3. Step by Step method
- Soak the moong dal in water for 2 hours.
- Drain the soaked dal and then layer it on a dry cloth to soak all the moisture. Let it air dry for 30 minutes.
- Coarsely grind the moong Also, do not add water while grinding or blending.
Do not grind too much or make a fine paste.
Preparation of Stuffing
- Then heat a frying pan; add ½ tablespoon of oil or ghee and keep it low.
- Add all the ground spice powder one by one.
- Add ½ teaspoon of turmeric powder,1 teaspoon of red chilli powder,1 teaspoon of cumin powder,1 teaspoon of coriander powder,1 teaspoon of fennel seeds or powder,1 teaspoon of dry ginger powder (saunth) or grated ginger, 1 teaspoon of asafoetida (hing),2 green chillies chopped.
- Now add 1 teaspoon of amchur powder.
- Keep the heat to its lowest and mix it very well.
- Make sure that the spices do not burn.
- Then, coarsely ground moong dal and salt are added. On a low heat, mix very well.
- Saute this dal mixture for 4 to 5 minutes on a very low flame. Check the salt and adjust the seasoning according to your preferences.
- Let the moong dal stuffing become cool at room temperature.
Preparation of the Dough
- In a bowl, add the flour, oil, salt, ajwain seeds, turmeric powder, red chilli powder and water, then mix and knead the ingredients to form a smooth and firm dough before covering it with a tablecloth and setting aside – try to knead the dough for at least 10 to 20 minutes.
- Take the dough and make small smooth balls(lemon-sized balls). With it, you should be able to make 8 to 10 balls from it.
- Take a ball and flatten it with your fingers. Keep the edges thin while flattening. You can also use a rolling pin to flatten.
- Place 2 teaspoons of moong dal stuffing on the centre of the dough. Gently press to flatten the moong dal stuffing ball.
- Bring the edges of the dough together and join them at the centre. Excess dough can be pinched off and removed.
- Now gently roll the kachori with a pin to get a medium-sized thick kachori. Do not make the kachori too thick or too thin.
- Make all the kachoris in the same way.
Frying of the Poori
- Heat oil on medium heat, gently slide 2 kachoris and allow them to puff up. Flip to another side, reduce the heat, and fry until both sides become golden. Flip Kachori in between as needed.
- Repeat the same for the rest of the kachoris.
- Place fried kachoris on a kitchen paper towel so that excess oil is absorbed.
- Serve Moong Dal Kachori warm with your favourite accompaniment for dipping paired with a few fried and salted green chillies. They are great to eat individually as a snack or pair well with a thin spiced potato curry.
4. Tips
- I am using all-purpose flour in this recipe, but you can mix all-purpose and whole wheat flour.
- Resting the dough for 15 to 20 minutes after kneading is essential.
- The trick is getting golden and flaky kachoris to fry the kachori slowly. This does take a bit more time but ensures the outer layer doesn’t cook too fast and burn.
- For that lovely, soft inner texture and a crispy, flaky outside texture, ensure the proportion of fat to flour is just right when making the dough.
- The thickness of the kachoris should be medium, not too thin or thick. Thin kachori will become too crisp and get hard. On the other hand, thick kachori may have undercooked dough from the inside.
- Make sure the oil is heated to the right temperature. Frying in less hot oil always results in oil-soaked, non-crispy kachori.
