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

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
Cook Time 30 minutes
Total Time 1 hour
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