Moong dal khasta kachoris makes an amazing snack along with steaming hot cup of tea or coffee. It is very easy to prepare at home. All you need is refined flour, moong dal, green coriander, oil, salt and few aromatic Indian spices. It is served with chutney but it tastes so scrumptious that you can have it as it is.
You can prepare moong dal khasta kachoris and store it in an air-tight container. They keep good for 8-10 days. Serve it to your family and guests. They will love it for sure! Kids love having kachoris from outside but you always doubt about the hygiene quotient of the food purchased from outside. So, stop worrying and prepare these simple yet mouth-watering and tantalizing kachoris at home and surprise your kids. So try out making moong dal khasta kachoris with these easy to follow step-by-step instructions. Enjoy!
Wash the moong dal thoroughly with water. Drain out the excess water from it. Now soak the moong dal for 2 hours. After that, remove the extra water. Put the soaked moong dal in a mixer jar and grind it into a coarse paste. Transfer it to a bowl.
Take refined flour in a big mixing bowl and add salt and oil into it. Mix everything really well. Now add water in small portions and knead soft dough as required for making chapatti. ¼ cup of water is used to knead the dough. Don’t knead the dough too much. Just bind it together. Cover and keep the dough aside for 15-20 minutes to set.
Meanwhile, prepare the stuffing. For this, Heat a pan and pour 3-4 tbsp of oil into it. Once the gets heated, add cumin seeds, asafoetida, green chilly, coriander powder and fennel powder into it. Saute the masala for a while.
Now add coarsely ground moong dal into the masala followed by salt, garam masala, ginger powder, red chilly powder and chopped green coriander. Mix everything really well. Keep stirring the moong dal mixture continuously and roast until it releases nice aroma and turns out completely dry. Keep the flame on medium.
Stuffing is now roasted aptly, as it has now completely dried and became fragrant. Stuffing is now ready. Turn off the flame. Transfer it to a bowl and allow it to cool down completely.
20 minutes are over. Dough is fermented as well. Divide the dough into small lemon sized balls. To stuff the kachoris, lift a dough ball and shape the dough ball into a bowl with the help of the fingers and thumbs.
Now place a tsp of stuffing on it. After that, very carefully lift the sides of the dough and close the stuffing. Pack the stuffing really well.
Flatten it gently to shape it as kachori by placing it between the palms. Take a kachori and place it on rolling board, press it gently with the palm to flatten it more. After that, roll it out into thick kachori with the help of a rolling pin. You can avoid using rolling pin and roll out the kachoris with hand. Place it on a plate. Similarly, stuff and prepare the rest of the kachoris.
Pour enough oil in a wok to deep fry the kachoris. Allow it to heat aptly. Oil for frying kachoris should be medium hot. Drop the kachoris into the oil. Place as many kachoris as possible into the wok.
Kachoris are fried from beneath, now flip their sides and let them fry from another side as well. Fry them on low-medium flame until they turn golden brown in colour. Kachoris have turned golden brown in colour from both the sides.
Now take them out. Lift the kachoris with slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, roll and fry the rest of the kachoris. It takes 12-15 minutes to fry a batch of kachoris. Moong dal khasta kachoris are now ready.
Serve these crispy and delectable kachoris steaming hot along with green coriander chutney, sweet chutney or any chutney you like or eat them as it is with a cup of steaming hot tea or coffee. Once the kachoris cools down completely, store them in an air-tight container and relish eating them for 8-10 days. Enjoy!
- Here we have added ghee as moen but you can also add vegetable ghee i.e. dalda into it.
While kneading the dough, make sure that you don’t knead the dough too much to make it smooth, just bind the flour together.
- After filling the kachoris close the stuffing really well. Make sure stuffing doesn’t spills out. Flatten the filled kachoris by pressing it gently with palm and rolling pin as well. Kachoris should not splatter.
- Then fry them in medium hot oil on medium-low flame until they turn golden brown in colour. If you will fry the kachoris on high flame then they will not turn crusty. They will becomes soft like stuffed parantha.
- Refined flour – 2 cups
- Oil - ¼ cup
- Salt - ½ tsp
- Moong dal - ½ cup
- Green coriander – 2 tbsp (finely chopped)
- Green chilly – 1-2 (finely chopped)
- Coriander powder – 1 tsp
- Fennel powder – 1 tsp
- Red chilly powder – ¼ tsp
- Asafoetida – 1 pinch
- Ginger powder - ½ tsp or 1 inch ginger grated
- Salt - ½ tsp or to taste
- Garam masala - ¼ tsp
- Cumin seeds - ½ tsp
- Oil – to fry kachoris
- Prepare a coarse paste of soaked moong dal.
- Take refined flour in a big mixing bowl and add salt, oil and water in small portions and knead soft dough.
- Heat a pan with 3-4 tbsp of oil into it. Once the gets heated, add cumin seeds, asafoetida, green chilly, coriander powder, fennel powder, moong dal, salt, garam masala, ginger powder, red chilly powder and green coriander. Mix everything really well. Transfer it to a bowl and allow it to cool down completely.
- Divide the dough into small lemon sized balls. 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
- Drop the kachoris into medium hot oil. Place as many kachoris as possible into the wok.
- Fry them on low-medium flame until they turn golden brown in colour.
- Transfer them on kitchen paper towel.
- Serve these crispy and delectable kachoris steaming hot along with green coriander chutney, sweet chutney, hot tea or coffee.
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