Moongdal Khasta Kachori !!!

After the moongdal namkeen its yet another moongdal delicacy , the traditional khasta kachori..
The crispy n flaky exteriors with flavorful n crumbly Dal filling makes it a perfect tea time accompaniment...

Ingredients :
For the crust : yield : 12 kachori's
  • 2 cups All purpose flour / Maida
  • 1/4 cup oil
  • 1/2 tsp salt
  • Water as needed..
Mix all the ingredients and make chapati like soft dough n set aside covered for 15 to 20 mins...
For the filling :
  • 1/2 cup split yellow moongdal
  • 3 green chillies finely chopped
  • Salt to taste
  • 1/2 tsp fennel / saunf powder
  • 1/2 tsp Red chilli powder
  • 1tsp coriander / Dhania powder
  • 1/2 tsp chaat masala
  • 1/4 tsp turmeric
  • Few sprigs of coriander / cilantro chopped
  • 2 tbsp oil
  • 1/2tsp cumin seeds
Method :
  • Wash n soak the dal in enough water for 2hrs..
  • Later drain the water n add it to a blender n grind into coarse paste without adding any water..
  • In a non stick pan add oil ...once hot add cumin seeds ..allow them to splutter
  • Later add the chopped green chillies n dry masalas i.e.. salt , chilli powder, fennel powder, dhania powder, turmeric, chaat masala..
  • Saute for a min ..n add the moongdal paste..
  • Now fry this until dry n crumbly ...stirring in intervals ..
  • Using a non stick pan really helps here or else the mixture will be sticking to the bottom of the us a hard time to fry..
  • Once fried add the coriander leaves n stir..
  • Now remove this on a plate and allow it to cool at room temperature..
  • Meanwhile divide the dough into 12 equal portions..
  • Roll into balls n pat each one into small discs keeping the middle a slightly thicker than the edges..
  • Next add a spoonful of filling ..
  • Now seal the edges , bringing all the edges to the centre and pinching them we do for stuffed parathas..
  • Once all are filled n sealead ..pat them into thick discs by hand or by rolling with a rolling pin..but be gentle as they will easily tear apart..
  • Simultaneously start heating up the oil for deep frying the kachoris in a pan / kadai..
  • Once all are rolled n ready ,deep fry them on low to medium heat..
  • The frying might take 10 to 12 mins so be patient..
  • Frying on low to medium heat is necessary to get the flaky n crispy crust, if you fry on high they will be dense n chewy..
  • Do not over crowd ..fry 3 to 4 kachoris at a time ..
  • Once fried to golden drain them on a paper towel ..
  • Repeat the same until are fried to perfection...
Serve these hot with your fav chutney or dip..
They taste so great that dip/ chutney is not necessary at all..

All u need is a cup of hot beverage of u r choice..
Make n enjoy with your family n friends..
We loved it hope you will love it too !!!


Popular posts from this blog

Paneer Butter Masala ! Dhabha style !

Hyderabadi Bagara Baingan !

Osmania Biscuits ! Version 2.0