Khasta Kachori Recipe l Crispy Moong Dal Kachoris - The Ultimate Guide

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.

Wash 1 cup moong dal thoroughly with 2-3 cups of water and soak for 1-2 hours or in warm water for 30 minutes.

Prepare instant tamarind chutney while the dal is soaking.

In a mixing bowl, combine 2 cups all-purpose flour, 1/2 tablespoon semolina, and salt to taste; mix well.

Add 3 tablespoons ghee to the flour mixture and mix until crumbly.

Gradually add warm water to knead into a soft dough; cover and let it rest for 30 minutes.

Check the soaked moong dal; drain excess water.

In a pan, heat 3 tablespoons oil and add 1/2 teaspoon cumin seeds, 1 tablespoon crushed coriander seeds, grated ginger, and green chilies; sauté until fragrant.

Add 1/2 cup besan to the pan and stir continuously on low flame until golden brown.

Add red chili powder, cumin powder, turmeric powder, and salt to taste; mix well.

Add the soaked moong dal and 1/4 teaspoon asafoetida, mix thoroughly, and add 1/4 cup water; cover and cook for 1-2 minutes.

Stir in 1 teaspoon sugar, 1 teaspoon black salt, and 1 tablespoon lemon juice; roast for another 1-2 minutes and transfer to a plate to cool.

Add 1 pinch baking soda to the cooled filling and prepare small balls for stuffing.

Divide the dough into equal parts and flatten each piece into a bowl shape.

Place a ball of stuffing in the center, cover it with dough, and seal the edges carefully.

Heat oil in a pan for deep frying; add the prepared kachoris when the oil is hot.

Fry the kachoris on low to medium flame until golden brown and crispy, about 20-25 minutes, stirring continuously for even frying.

Remove the kachoris from the oil and drain on paper towels; serve hot with chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens