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Khasta Moong Dal Dry Kachori

Khasta Moong Dal Dry Kachori

Khasta Moong Dal Dry Kachori are crispy, flaky and utterly delicious kachori's made using fried Moong dal along with a few spices.
5 from 5 votes
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Course: Appetizer, Snacks
Cuisine: Indian
Keyword: Dry Snacks, Flaky, Kachori, Khasta, Moong Dal
Prep Time: 10 minutes
Cook Time: 3 hours
Resting Time: 30 minutes
Total Time: 3 hours 10 minutes
Author: Renu Agrawal-Dongre

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.

Instructions

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.

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

  • 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.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu