Khasta Moong Dal Dry Kachori

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Khasta Moong Dal Dry Kachori is a dry snack with a spicy filling of Moong Dal and a few more spices. This is one of my favorite snack and I literally crave for this at times. I like the one made by my mom than the store bought ones. I remember her making a box full of this many a times for us to feast on when we were kids. They are really yummy and good for your small evening hunger pangs.

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So this time while she was here in summers I did ask her to make this Khasta Moong Dal Dry Kachori. I wanted to enjoy them as well and learn the process of making it from my master, as I never paid attention to this earlier. We enjoyed this thoroughly. Even my husband loved it and wants me to make more. I have just taken the pics, my mom have made this for us.

Though this was in my drafts since July, I thought of sharing this for our Holi special theme for BM this week. Holi and Kachori are like made for each other and specially for the North Indians. There will not be a holi meal without a Kachori for us. Though that is a different type, this Khasta Moong Dal Dry Kachori is also made and kept days ahead of preparing for the festival.

Do not count the Calories

I know this are deep fried and calls for too many calories but it is fine once is a while. When you are kid you do not think about the calories or anything at all. You need them with all the playing and activities. Yes healthy should be eaten but once or twice its fine. And when you enjoy those store bought stuff loaded with extra salt and oil, it is always better to eat something homemade and tasty.

How is this made?

Khasta means flaky and adding ghee to the dough makes it Khasta or flaky. We need all the ghee in the dough to make it Khasta kachori or else the results will not be the same. It needs to be flaky and at the same time soft enough to enjoy. Next I have given the measurements of the stuffing, but this is really an eye ball thing. You can add more or less of spice as per your taste.

Next points to consider is the quantity of stuffing and the frying. Stuffing needs to be just enough or else it will pop out. The sealing should be tight enjoy. Frying has to be done on slow or else it will not get cooked thoroughly and you will have raw dough. Since this can be stored too, frying definitely needs to be slow and have to be paid attention too.

So here you go for the recipe of Khasta Moong Dal Dry Kachori:

Ingredients

Stuffing

• 200 gms Fried Moong Dal (I used the store bought ready pack)
• 1.5 tsp Dry Mango Powder/Amchoor Powder)
• 1-1.5 tsp Red chilly powder
• 1.5 tsp Dhaniya powder
• 1 tsp coarsely ground fennel seeds (Saunf)

Dough

• 1/2 Kg Maida/All purpose Flour/Plain Flour
• 125 gm Clarified Butter/ghee at room temperature
• Salt to taste

Other Ingredients

• Oil for Frying
• Room temperature water for kneading the dough.

Preparation

Dough

• Add salt and ghee in the flour.
• Rub the ghee in the flour, using your hand. This helps the to incorporate nicely.
• Knead this into a semi stiff dough.
• Cover the dough with a muslin cloth.
• Rest the dough for at least 30 minutes.

Stuffing

• Roughly grind the Moong Dal in a grinder to coarse consistency.
• Add in the Dry Mango powder, Dhaniya powder, coarsely grounded fennel seeds and give everything a quick mix.
• Taste the mix. You can adjust the mix as per your taste.

Shaping the Kachori

• After 30 minutes, add in the oil in a shallow pan or a wok on medium for frying.
• Take about a lemon size balls and roll into a smooth ball.
• Divide the dough into equal size balls
• Press each dough ball in between your palms to make a 2 inch diameter circle
• Add the stuffing in the center.
• Add about two teaspoons of stuffing in it.
• Roll the edges on top of the stuffing and seal it tightly.
• Do not add too much of stuffing or else it will pop out while frying.
• I have forgotten the pics, for shaping this, will do next time.

Frying

• Gently slide each of the stuffed moong dal Kachori in the hot oil.
• Fry this on slow stirring in between. Each batch will roughly take around 25-30 minutes. Do not rush or else it will not cook properly.
• This can be eaten as a tea time snack or one can add some spicy Aloo bhaji and enjoy them.
• Once cooled completely, store in an air tight container.

Notes & Tips

• Do not add more stuffing, or else they will ooze out and will break in oil.
• The oil should not be too hot.
• Frying on slow is must.

Few More recipes of my Mom

• Atte aur Gond ke laddo | Edible Gum Whole Wheat Truffles
• Authentic Pakodi/Pakoda Kadhi
• Besan Pakodi/Pakoda/Fritters/Bite Size/Finger Food
• Aloo Paratha (with mother’s tip)
• No Ghee No Mawa Gajar Halwa

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