Authentic Khasta Moong Dal KachoriVeg
Learn how to make delicious Khasta Kachori at home with this authentic recipe. These crispy, deep-fried snacks are filled with a flavorful, spiced moong dal mixture, making them the perfect teatime treat. This step-by-step guide covers everything from preparing the perfect flaky dough to creating a savory, aromatic filling. Serve these golden-brown delights hot with tangy mint chutney and enjoy the classic taste of popular Indian street food in your own kitchen.
Ingredients
For the Dough:
2 cups All-Purpose Flour (Maida)
1 tsp Salt
2 tbsp Clarified Butter (Ghee)
1 tbsp Oil
as needed Water
For the Filling:
1 cup Green Gram Dal (Moong Dal)
1 tsp Clarified Butter (Ghee)
to taste Salt
2 tsp Red Chilli Powder
1 tsp Dry Mango Powder
1 tsp Chaat Masala
1 tsp Coriander Powder
1 tsp Black Salt
Additional:
For deep frying Oil
Instructions
Step 1— Prepare the Dough
1
In a large bowl, mix maida (all-purpose flour) with salt, ghee, and oil.
2
Gradually add water while mixing to achieve the right consistency.
3
Knead the dough thoroughly for about 10 minutes.
4
Cover and let it rest for 30 minutes.
Step 2— Prepare the Filling
1
Soak moong dal for 1 to 2 hours. Drain the water and pulse it in a mixer a few times to get a coarse texture.
2
Heat a pan with ghee.
3
Add the coarse moong dal to the pan.
4
Season with salt, chili powder, amchur powder, chaat masala, coriander powder, and kala namak (black salt).
5
Sauté on low flame, mixing well until the dal is cooked and all excess moisture has evaporated, making the mixture dry. Let it cool.
Step 3— Assembling the Kachoris
1
Take a small portion of the dough and roll it out, ensuring the edges are thinner than the center.
2
Place a portion of the filling in the center.
3
Gather the edges to seal the dough completely, then pinch off any excess dough.
4
Flatten the ball slightly to shape it into a kachori.
Step 4— Frying
1
Heat oil in a kadai for deep frying.
2
Once the oil is at the right temperature, gently add the kachoris.
3
Slow cook them on low flame for about 10 minutes per batch. This is important because the kachoris are thick and dense.
4
Fry until they turn a beautiful golden brown color.
5
Remove from the oil and serve hot with mint chutney!
