crispy moong dal ki khasta kachori recipe - bakery style | khasta karari moong dal kachoriyan

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

moong dal

🥗Healthier: split yellow lentils

💰Cheaper: none

Split yellow lentils are similar in texture and flavor.

Soak ½ cup moong dal for 2 hours.

Drain off the water and transfer to a mixi jar.

Pulse and grind to a coarse paste. Keep aside.

In a pan, heat 1 tsp ghee. Add 1 tsp fennel, 1 tsp cumin, and a pinch of hing.

Saute on low flame until the spices turn aromatic.

Add ¼ tsp turmeric, 1 tsp chilli, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp aamchur, ¼ tsp ginger powder, and ½ tsp salt. Saute until aromatic.

Add ¼ cup besan and roast on low flame until aromatic.

Add in the coarsely ground moong dal and mix. Cook for 5 minutes or until well combined. Let cool completely.

In a large bowl, take 2½ cup maida and ½ tsp salt; mix well.

Pour in 3 tbsp hot ghee and mix until the flour is moist.

Add water and knead to a smooth and soft dough.

Grease the dough with oil, cover, and rest for 30 minutes.

After 30 minutes, knead the dough slightly.

Pinch a small ball-sized dough and tuck well. Grease with oil and roll gently.

Place a small ball-sized prepared moong dal stuffing in the center.

Start to pleat and seal tight, pinching off excess dough.

Roll gently to achieve uniform thickness.

Drop in hot oil, keeping the flame on low.

Do not touch until the kachori starts to float by itself (approximately 3 minutes).

Carefully flip over and fry both sides on low flame until golden brown and crisp.

Drain off the kachori over kitchen paper to remove excess oil.

Enjoy moong dal kachori with imli chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens