Khasta Moong Dal Kachori is a sinful deep fried ball from the North Indian Cuisine, filled with ground moong dal with spices and deep fried in a flaky outer layer.
When I planned for Rajasthani Thali, I had asked Vaishali for a starter or snack and she suggested I make this. While I already have a Khasta Kachori with Moong Dal, I felt this had a different filling so went ahead and made it. As with all thali preparation, the recipes get checked out in a glimpse and during the making, I realized that I need to quickly make this if it needs to take its place in the Thali.
So I went ahead and made a handful of these small treats before completing the other dishes. It is quite heavy to be part of a fullfledged Meal and hence I made a mini version of these. I also made only a portion of the original recipe as I felt I will be the only person eating this deep-fried snack.
Well, I feasted on these along with Konda.
PIN This
Step By Step Pictures for making Moong Dal Kachori 
Moong Dal Kachori
For the Dough
500 gms All Purpose Flour
4-6 tbsp Ghee
Salt to taste
For the Stuffing
500 gms Moong dal
4 tsp Fennel Seeds Saunf
4 tsp Coriander Seeds
1 tsp Asafoetida Hing
Salt to taste
6 tsp Amchur Mango Powder
4 tsp Garam Masala
6 tsp Red Chilli Powder
For the Dough
Take the flour in a wide bowl, add ghee and salt.
Mix till the flour looks crumbly.
Slowly add water to knead to a hard dough.
Let it rest for 30 mins.
For the Stuffing
Wash and soak the moong daal for about 2 hours.
Grind it coarsely.
Add coarsely ground fennel, coriander seeds, salt, and hing along with red chili powder, garam masala, and amchur powder. Mix well.
Heat a nonstick pan with oil and roast this paste till it dries up.
Let it cool and knead well.
Assembling the Kachori
Knead the dough again and pinch out equal balls.
Dust and roll to a small disc.
Place the stuffing in the centre and seal over the stuffing.
Flatten it and roll again lightly to form a small disc
Heat a kadai with oil and when the oil is hot, deep fry in batches to golden colour.
Make sure you fry these in low to medium flame for the kachoris to get cooked well and to stay crisp for a long time.
Notes:
I only made about 2 cups of flour and half of the Moong dal. I adjusted as per need.
Recipe
Moong Dal Kachori
Ingredients
For the Dough
- 500 gms All Purpose Flour
- 4-6 tbsp Ghee
- Salt to taste
For the Stuffing
- 500 gms Moong Dal
- 4 tsp Fennel Seeds /Saunf
- 4 tsp Coriander Seeds
- 1 tsp Asafoetida / Hing
- Salt to taste
- 6 tsp Amchur /Mango Powder
- 4 tsp Garam Masala
- 6 tsp Red Chilli powder
Instructions
For the Dough
- Take the flour in a wide bowl, add ghee and salt.
- Mix till the flour looks crumbly.
- Slowly add water to knead to a hard dough.
- Let it rest for 30 mins.
For the Stuffing
- Wash and soak the moong daal for about 2 hours.
- Grind it coarsely.
- Add coarsely ground fennel, coriander seeds, salt and hing along with red chilli powder, garam masala and amchur powder. Mix well.
- Heat a nonstick pan with oil and roast this paste till it dries up.
- Let it cool and knead well.
Assembling the Kachori
- Knead the dough again and pinch out equal balls.
- Dust and roll to a small disc.
- Place the stuffing in the centre and seal over the stuffing.
- Flatten it and roll again lightly to form a small disc
- Heat a kadai with oil and when the oil is hot, deep fry in batches to golden colour.
- Make sure you fry these in low to medium flame for the kachoris to get cooked well and to stay crisp for a long time.
Renu says
Yum yumm....a perfect crunchy bite in your thali....khasta kachori are always a favorite ..I remember my mom making the version where it can be kept for days ..
farah says
omg! i love these.........seems a bit tedious to do it for my fussy kids! but i will definitely love it! perfect after school snack:)
Gayathri Kumar says
How many thalis did you make Valli. This one looks amazing and the bite sized kachoris look divine. I am so tempted looking at that wonderful platter..
Priya Suresh says
Those khasta kachoris looks just prefect to munch without any hesitation. And that thali is too good to sit and eat. Wish i do make thalis like u Valli.
themadscientistskitchen says
Perfectly made. I love kachoris and these are on my todo list for ages.
Harini says
I have been trying to make these kachoris for a while but keep putting it off for a later date. Great idea to make the mini ones.
Nisha Ramesh says
Wow, Valli that photo is excellent. So crisp and clear and its tempting!
mayurisjikoni says
The thali looks so inviting. Every one has their own version of what spices to add to the moong dal filling for the kachoris. I too make small ones whenever I serve it as a part of a full meal.
Sowmya:) says
Kachoris are my absolute favourite snack. If I had known, I would have made a quick Trip to your place to gobble them up....they look so tasty!! Bookmarking
Varada says
I love the texture of the mini kachoris. Would be great as a party food too. Your thali looks awesome and so is every recipe you have shared.
sapna says
The word khasta itself makes me drool. Kachori with moong dal stuffing came out just perfect Valli.
Padmajha PJ says
Such a sinful dish Srivalli. The khasta kachori would have tasted sooo Yumm . I always womder how you are able to create such awesome thalis!
sushma says
Yummy Kachoris. Wonderful Thali too.
Jyoti Babel says
Kachoris are one of my fav snack to munch on. Now that we had some pre-monsoon showers in Pune - i can't wait to indulge in some deep fried munchies
preeti garg says
Kachori looks so puffed and crunchy.