Khasta Kachori Recipe | Instant Crispy Moong Dal Kachori | Madhura's Recipe
Recipe Information
Khasta Kachori
Cultural Context
Khasta Kachori is a popular snack originating from North India, often enjoyed during festivals and family gatherings. Its flaky exterior and spiced lentil filling offer a delightful contrast in textures and flavors. Traditionally served with chutneys, it has gained popularity beyond India, inspiring variations in street food across the globe.
ghee
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil adds flavor while being a healthier fat.
black gram dal
🥗Healthier: moong dal
💰Cheaper: split peas
Moong dal is lighter and easier to digest.
green chilies
🥗Healthier: jalapeños
💰Cheaper: bell peppers
Jalapeños provide heat without overwhelming the dish.
In a bowl, add 1 cup of plain flour and 1/2 tsp of salt, and mix.
Add 2 tbsp of ghee and crumble it down until it resembles breadcrumbs.
Gradually add just over 1/4 cup of water to form a semi-stiff dough, not too stiff or soft.
Cover the dough and let it rest for half an hour.
In another pan, dry roast 1/2 cup of moong dal on medium heat for 8-10 minutes until it turns deep golden, stirring continuously.
Once roasted, transfer the dal to a grinder jar and add 1 tsp of fennel seeds.
Allow the dal to cool slightly, then grind it into a coarse powder.
Transfer the ground dal to a bowl and add 1/2 tsp of red chili powder, 1/4 tsp of amchur powder, 1/4 tsp of roasted cumin powder, 1/4 tsp of coriander powder, 1/4 tsp of turmeric, and 1/2 tsp of salt. Mix well.
Add 1 tbsp of oil to the mixture for binding and mix until combined.
Knead the rested dough again until soft, then divide it into five equal portions.
Flatten one dough ball using your palms or a rolling pin into a 3-4 inch round.
Place a spoonful of the filling in the center, bring the edges together, and pinch to seal.
Flatten the filled dough ball into a 3-4 inch round disc again, using a rolling pin if desired.
Keep the shaped kachoris covered to prevent drying out.
Heat oil in a deep pan, ensuring it's not too hot before adding the kachoris.
Deep fry the kachoris slowly; they should not swell immediately upon dropping them in oil.
After about 2 minutes, the kachoris should start to swell on their own; fry for 8-10 minutes on low heat.
After 4-5 minutes, turn the kachoris over to fry the other side for another 4-5 minutes until golden brown.
Remove the kachoris and transfer them to a kitchen towel to drain excess oil.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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