Khasta Kachori/tea time snacks/indian breakfast/easy indian snacks/kachori/Khasta Kachori recipe/How to make moong dal ki khasta kachori/Moong dal ki kachori by roshniscuisine
When I decided to prepare Kachori…one saturday morning,yah weekend.
Weekend are like lots of pending work to be done,shopping,grocery time…but that day is little different as husband went for a trip with office colleagues…so told my daughter to help me in recording of kachori and we prepare kachori and surprise papa…she is super excited
So kachori work started…I have added ghee with oil to the flour,this tip I got from my friend Sagarika,I had the super crunchy samosa..when I asked the secret she shared the idea of adding ghee to the flour,thanku dearie. As kachori dough is little soft comparing to samosa dough so i added oil with ghee and the result is awesome.
The video link of this recipe
Table of Contents
3:31 – how to stuff the masala in kachori
4:54 -how the kachori is puffed up
Coming to recipe detail
Soaking Time 2 hrs
Preparation Time 20 min
Cooking Time 45 min
Serving Persons 4 to 6
4 cups all purpose flour
1/4 cup oil+ghee
Salt to taste
3/4 cup water
1 cup moong daal(soaked for 2 hours)
1 tsp coiander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp red chili powder
1/4tsp fennel powder
1/2 tsp raw mango or amchoor powder
1/4 tsp turmeric powder
Salt to taste
1 tbsp ginger paste
2 tsp oil
OIL to fry kachori
Take the all purpose flour in a wide vessel and add the rest ingredients except water.
Rub the mixture with both hands so that oil and ghee incorporates well with all the flour.
After sometime when you make a dumpling as shown in video it comes into a shape,then you reach the correct texture.
It takes 5 to 8 min time,then add water little by little and knead a semi stiff dough. like we prepare for puri.
Finally add the rest ghee what left in the cup,so that it will not dry.
The dough should be like puri dough.
Rest the dough covered atleast 15 to 20 min.
Meanwhile drain the water from soaked moongdaal and grind to a coarse paste.
Now add all the rest spices to the coarse moong daal and mix well.
Heat a pan,add oil.
When oil is properly hot,add the moongdaal mixture and saute in a medium flame so that it is semi dry.
Now make the stuffing cool down.
Take out the daough and again knead for 2 to 3 min.
Make lemon size dumplings out of this.
Now press the dumplings from all sides as shown in video, put one tablso spoon of mixture at center of dumpling.
Properly seal it and roll with light hand using roll stick.
Flatten it about 1 inch height,prepare for the rest dumplings.
Meanwhile heat oil in low flame,pour kachoris one by one slowly into oil.
After sometime kachori swollen and started floating in oil.
Turn it, repeat this process 2 to 3 times,so that it evenly fried.
When it turns golden colour from all sides,remove to an absorbent paper so that excess oil is removed.
Serve hot this super crunchy n crispy kachoris with your favourite chutney…
Make the flame low,otherwise kachori will darken in colour and soft in texture.
If you feel the oil temperature is high,switch off the flame,it automatically comes down.
Then switch on the flame to low.
Properly seal the dumplings and flatten it lightly,otherwise when we fry the kachoris stuffing will ooze out and kachori absorbs oil.
The water to knead the dough varies from dough to dough,so add little by little.
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