Moong dal khasta kachori recipe

16 Mar Moong dal khasta kachori recipe

Last Updated on July 29, 2021 by blessmyfoodbypayal

Moong dal khasta kachori | moong dal kachori recipe | khasta kachori recipe with step wise pictorial and video method.

Moong dal khasta kachori | moong dal kachori recipe | khasta kachori recipe is one of the most popular snacks. This Indian snack is an essential part of Rajasthani cuisine, also called rajsthani moong dal kachori or khasta kachori ,which was traditionally enjoyed as a breakfast dish or an evening snack.

WHAT IS KHASTA KACHORI ?

Khasta is a hindi word which means crispy & somewhere referring to tasty (snack).
Kachori is a small sized indian bread slightly puffed up and usually deep fried & rarely baked.

And as a whole moong dal khasta kachori is crispy deep fried bread having moong daal, cooked with some spices, as a stuffing.

This dish is more popular in northern india and served as street food. You can enjoy it with chutney or even with a simple cup of tea. Some people do relish it with aloo ki sabzi.

This recipe looks difficult to cook but it is not once you mastered in it . You can make it very easily.

HOW  THIS RECIPE IS DIFFERENT?

This kachori is made by stuffing moong dal within the kachori and generally moong dal needs to be soaked for minimum 2 hours and only than this is grinded and cooked with other spices.

The present recipe is different in a way that it saves your 2 hours (or more) of soaking and you can begin the process of making kachori instantly. So it wont be wrong if we call it INSTANT MOONG DAL KHASTA KACHORI RECIPE.

SUBSTITUTE OF MAIDA

Some people don’t prefer to eat maida and wish to make it using some substitute of maida. Yes, maida can be replaced with wheat flour/atta but atta will not bring that authentic and traditional texture and taste in it.

Kachori made of atta may not be that much khasta (crispy) in comparison to maida made & moreover atta kachori is more venerable to oil soaking.

HOW TO STORE MOONG DAL KACHORI?

It is said that this kachori can be stored for 8 to 10 days in an air tight container. But we prefer to finish it within 3 to 4 days.
However storage period do depends upon climatic situations. Where the life of kachori is higher during winters, summers undoubtedly take away few days from it & shorten it’s life.

In any situation, this is stored in airtight container and you can also keep it in refrigerator. Just warm it before you serve.

If you are looking for few more recipes which can be cherished as a snack, then click here.

So here the recipe goes…

Step wise pictorial recipe of Moong dal khasta kachori

MAKING OF DOUGH

1. In a bowl, add maida, suji, salt & oil.
2. Mix them together and if the dough holds a shape, it means quantity of oil is perfect.
3. By adding very less water and that too at intervals, knead a tight dough.
4. Put the dough on rest for about 20 minutes.

MAKING OF STUFFING

1. Dry roast moong dal in a pan on low flame till it turns slightly golden brown in colour.
2. When the dal turns completely cool, grind it coarsely.
3. Add 2 tsp of oil in a pan and add coarsely grounded dal and all other ingredients mentioned under the head “for stuffing” in the list of ingredients.
4. Cook them on low heat for 2 minutes or until the water in it evaporates. And then let it turn cool.

MAKING OF KACHORI

1. Take a lemon size dough and roll it between your palms.
2. Create a dent in the middle using your thumb.
3. Fill in a teaspoon of stuffing.
4. Seal the dough by holding and bringing all sides together.
5. Press it on a hard and clean surface with your finger tips.
6. Roll it with the help of rolling pin but don’t roll it too much thin otherwise stuffing will tear the kachori and comes out.
7. Fry all kachoris in medium hot oil till turn brown from both sides.
8. Take them out on paper nepkin to release extra oil.
9. Your moong dal khasta kachori is ready. Enjoy.

NOTES

1. Don’t dust flour while rolling kachori.
2. Don’t fry on high heat otherwise kachori will turn golden brown immediately from outside but remains uncooked within.
3.  

Moong dal khasta kachori – recipe card

Moong dal khasta kachori | moong dal kachori recipe | khasta kachori recipe

blessmyfoodbypayal

Moong dal khasta kachori is a famous tea time deep fried sanck having moong dal as stuffing.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Snack

Cuisine Rajasthani

Ingredients

  

For Dough

• 2 cup All purpose flour/Maida
• 2 tsp semolina/suji
• 6 tbsp oil
• 1/2 tsp salt
• Water as required

For Stuffing

• 1/2 cup moong dal
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1 tsp cumin seeds roasted & roughly crushed
• 2 tsp fennel seeds roughly crushed
• 1 tsp dry mango powder
• 1/2 tsp garam masala
• A pinch of Asafoetida/Hing
• 1 tsp powdered sugar
• Salt to taste
• 2 tsp Oil
• 8-10 tsp Water

Making of kachori

• Dough already prepared
• Stuffing already prepared
• Oil for frying

Instructions

 

Making of dough

• In a bowl, add maida, suji, salt & oil.
• Mix them together and if the dough holds a shape, it means quantity of oil is perfect.
• By adding very less water and that too at intervals, knead a tight dough.
• Put the dough on rest for about 20 minutes.

Making of stuffing

• Dry roast moong dal in a pan on low flame till it turns slightly golden brown in colour.
• When the dal turns completely cool, grind it coarsely.
• Add 2 tsp of oil in a pan and add coarsely grounded dal and all other ingredients mentioned under the head "for stuffing" in the list of ingredients.
• Cook them on low heat for 2 minutes or until the water in it evaporates. And then let it turn cool.

Making of kachori

• Take a lemon size dough and roll it between your palms.
• Create a dent in the middle using your thumb.
• Fill in a teaspoon of stuffing and seal the dough by holding and bringing all sides together.
• Press it on a hard and clean surface with your finger tips.
• Roll it with the help of rolling pin but don't roll it too much thin otherwise stuffing will tear the kachori and comes out.
• Fry all kachoris in medium hot oil till turn brown from both sides.
• Take them out on paper nepkin to release extra oil.
• Your moong dal khasta kachori is ready. Enjoy.

Notes

1. Don't dust flour while rolling kachori.
2. Don't fry on high heat otherwise kachori will turn golden brown immediately from outside but remains uncooked within.

Keyword kachori, khasta, moong dal

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