Moong Dal Khasta Kachori Recipe
Moong Dal Khasta Kachori is a traditional Indian snack that is commonly enjoyed during festive occasions like Holi and Diwali, or as a savory tea-time treat. This delightful dish features a crisp, flaky exterior encasing a flavorful moong dal filling, creating a perfect combination of textures. While there are many variations to this recipe, this version makes use of a pre-made moong dal namkeen filling to simplify the process without compromising on taste. Crispy and aromatic, Moong Dal Khasta Kachori is a crowd-pleaser and can be served with a variety of chutneys for added zing.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients
| For the Dough | Quantity |
|---|---|
| Whole Wheat Flour | 1/2 cup |
| All Purpose Flour (Maida) | 1/2 cup |
| Salt | 1/4 teaspoon |
| Oil | 2 tablespoons |
| Chilled Water | As required, to bind the dough |
| For the Filling | Quantity |
|---|---|
| Moong Dal Namkeen | 1/2 cup |
| Asafoetida (Hing) | 1 teaspoon |
| Ajwain (Carom Seeds) | 2 teaspoons |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Fennel Powder | 1/2 teaspoon |
| Oil | 1 teaspoon |
| Oil (for deep frying) | As required |
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Instructions:
Step 1: Preparing the Dough
- Begin by making the dough for the khasta kachori. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Add the oil to the mixture and rub the oil into the flour using your fingers. This helps create a breadcrumb-like texture.
- Gradually add chilled water, a little at a time, while mixing the flour with your fingers until the dough comes together. The dough should be smooth and soft but firm enough to hold its shape.
- Once the dough is ready, cover it with a damp cloth and let it rest for about 15 minutes. This resting time ensures the dough is soft and pliable for rolling.
Step 2: Preparing the Filling
- While the dough is resting, prepare the moong dal filling. Take the moong dal namkeen and grind it into a coarse powder using a blender or food processor. The texture should be slightly grainy, not too fine.
- Heat a heavy-bottomed pan over medium heat and add oil. Once the oil is hot, add asafoetida (hing), ajwain (carom seeds), and all the dry spices: cumin powder, coriander powder, red chili powder, amchur (dry mango powder), chaat masala, and fennel powder.
- Stir-fry the spices for a minute, allowing them to release their fragrance. Then, add the ground moong dal namkeen and mix well. Saute for a few minutes, ensuring the spices are well combined. Once done, remove the pan from the heat and set the mixture aside to cool.
Step 3: Shaping the Kachoris
- After the dough has rested, knead it again briefly to make it smooth. Divide the dough into small, equal portions, about the size of a lemon.
- Roll each portion of dough into a ball. Then, using your fingers, flatten the dough into a small circle, about 3 inches in diameter. The center of the circle should be slightly thicker than the edges.
- Place about 1 teaspoon of the prepared moong dal filling in the center of the dough circle. Carefully fold the edges of the dough over the filling, pinching them together to seal the kachori into a ball shape.
- Let each stuffed kachori rest for about 3 to 4 minutes to ensure the filling stays intact while you roll the others.
- Once all the kachoris are stuffed, flatten them gently using the base of your palm, pressing them into a 3-inch circle.
Step 4: Frying the Kachoris
- Heat enough oil in a deep frying pan over medium-low heat to submerge the kachoris. Once the oil is hot, gently slide the moong dal kachoris into the oil, one by one.
- Fry the kachoris on medium-low heat, turning them occasionally so they cook evenly and puff up. The key to a crisp and golden exterior is frying on a low flame to allow the kachoris to cook through.
- When the kachoris turn a golden-brown color on both sides, remove them from the oil and place them on a paper towel-lined plate to absorb excess oil.
Step 5: Serving
- Serve these crispy Moong Dal Khasta Kachoris hot, with a side of yogurt, green chutney, tamarind chutney, or finely chopped onions for a burst of freshness. They make an excellent snack for tea time or can be served as an appetizer at dinner parties.
Tips:
- If you don’t have ready-made moong dal namkeen, you can substitute it with cooked moong dal that’s lightly spiced and ground to a coarse texture.
- Ensure the oil temperature is medium-low while frying to avoid burning the kachoris before they cook thoroughly.
- You can prepare the filling and dough in advance to save time on the day of serving.
Moong Dal Khasta Kachori is a perfect blend of crunch, spice, and flavor. With a savory moong dal filling and a crispy outer shell, it’s sure to be a hit at any gathering or festive celebration. Try this recipe and enjoy the warmth and crunch of homemade kachoris with your loved ones!
