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Khasta Kachori | Moong Dal Kachori

Moong Dal Kachori is a Khasta Kachori stuffed with Moong dal filling. This is a flaky, crispy snack made with spices and dal mix. Has a good shelf life and makes a great evening snack.
Course Snacks
Cuisine North Indian
By Cook Method Deep Fried
Occasion Party, Travel Food
By Diet Kid Friendly
Dish Type Deep Fried Dishes
Author Srivalli

Ingredients

For the Dough

  • 2 cups All Purpose Flour / Maida
  • 1/4 cup Cooking Oil you can also use Ghee instead
  • 1/2 tsp Salt
  • Water for kneading

For the Filling

  • 1/2 cup Split Yellow Moong Dal
  • 1 tsp Cumin Seeds
  • A pinch Asafoetida / Hing
  • 2 tsp Curry Leaves chopped fine
  • 1/2 tsp Green Chillies
  • 1/2 tsp Ginger Paste
  • 1 tsp Fennel Powder / Sauf
  • 1/2 tsp Garam Masala
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Amchur / Mango powder
  • 1 tsp Cooking Oil
  • Salt to taste

For Green Pea Filling

  • 2 cups Green Peas
  • 1 tsp Green Chillies chopped
  • 1 tsp Ginger grated
  • 1/2 tsp Nigella Seeds / Kalonji
  • 2 tsp Fennel Seeds / Saunf
  • 2 Bay Leaves
  • 1 tsp Chilli Powder
  • 1 tsp Garam Masala
  • 4 tbsp Coriander chopped
  • 2 tbsp Oil
  • Salt to taste

For the Onion Filling

  • 2 cups Onions finely chopped
  • 1 tsp Nigella Seeds / Kalonji
  • 2 tsp Fennel Seeds / Saunf
  • 2 Bay Leaves
  • 1 & 1/2 tsp Green Chillies finely chopped
  • 2 tbsp Bengal Gram Flour besan
  • 2 tsp Coriander Powder / Dhania
  • 2 tsp Chilli Powder
  • 1 tsp Garam Masala
  • 3 tbsp Coriander chopped
  • 2 tbsp Oil
  • Salt to taste

Instructions

Making the Dough

  • Mix the flour and salt. Add the oil / ghee and mix till you get a bread crumbs texture.
  • Slowly add water and make a soft dough. Knead well for about 8 minutes.
  • Cover and keep aside to rest for at least half hour.

Making the Fillings

  • Wash and soak dal in water for at least 1 hour. You can go upto 4 hours not more.
  • Drain the water well.
  • Grind the dal to a coarsely. (Will resemble Idli Rawa)
  • Heat oil in a pan.
  • Add the hing and cumin seeds.
  • Once the seeds splutter add the curry leaves.
  • Add the dal.
  • Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
  • Cook for another 10 minutes on low till the dal turns slightly brown.
  • Add all the masalas.
  • Cook for few minutes till the aroma of the spices hit you.
  • Add Salt.
  • Remove from heat and keep aside to cool.

Making the Green Pea Filling

  • Coarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
  • Heat the oil in a pan,add the nigella seeds, fennel seeds, bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
  • Add the chilli powder, garam masala, coriander and salt and saute for 2 more minutes. Remove the bay leaves and discard. Divide into 12 equal portions.

Making the Onion Filling

  • Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
  • Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
  • Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
  • Divide into 12 equal portions and keep aside.

Assembling the Kachoris

  • Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or, flatten the ball using your fingers having the center thick and sides little thin.
  • Place about 1.5 tsp of the filling in the center of the rolled dough.
  • Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.
  • Then, using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough.

Frying the Kachoris

  • Meanwhile, heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.
  • Drop the kachoris in batches of 3 - 4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them.
  • After it rises up (about 2 minutes), turn it over.
  • Cook for about 6 to 10 minutes till the side down gets a golden brown color.
  • Turn and cook the other side for another 6 minutes or till its golden brown in color.
  • Remove when done, cool and store in airtight container.
  • Serve with coriander chutney and tamarind chutney.

Notes

Resting Time for the Dough is app 1/2 hr - 1 hr
Frying time for the Kachoris - 20 mins for each batch app.
Soaking Time for the Filling is app. 1 hr
Cooking Time for the Filling is app 15 mins
Yields - 15
Tips for getting the dough right:
  • Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
  • The dough could spring back for many reasons:
    - Dough is too cold (If wet cloth is used)
    - Dough is not soft enough.
    - Not kneaded for enough time.
    - Oil is less.
    - Not rested enough.
Special Tips / Notes for the Filling:
  • The fillings have to be really dry if not when rolling they will ooze out when rolling.
  • Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.
  • If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. So it will have to be just pressed out using your palm.
  • Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.
Special Tips / Notes for making the Kachoris:
  • You can fry 3 kachori's at a time.
  • The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
  • It will not be crisp if the oil is too hot.
  • This takes really long time to get cooked, so be prepared.
  • Special notes to remember, I started with a smaller cup, but the dal after soaking was more than what was needed. So, I had to make the dough then and there. Instead of oil as I previously kneaded, I added ghee. This resulted in faster dough. Since you anyway will cook this in sim, the cover will be crispy no doubt. So, have a check on the dal you use.
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