Crispy Moong Dal Khasta Kachori | Khasta Kachori Recipe | Airfryer Kachori | Fried & Non Fried
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.
Soak 1/2 cup yellow moong dal in enough water for 3 to 4 hours.
After 4 hours, drain the excess water and add the dal into a mixing jar. Pulse the dal a few times until it is lightly coarse, without adding water.
In a pan, heat 2 tsp of ghee or oil. Once hot, add 1/2 tsp of cumin seeds, 1/2 tsp of fennel seeds, and 1/2 tsp of coriander seeds.
Add 1/4 tsp of hing (asafoetida) and 1/2 tsp of ginger powder. Mix well.
Add 2 tbsp of besan (chickpea flour) and roast it for 2-3 minutes on low flame until it slightly changes color.
Add 1/2 tsp of red chili powder, 1/2 tsp of coriander powder, 1/4 tsp of turmeric powder, 1/2 tsp of garam masala, 1/2 tsp of cumin powder, and 1/2 tsp of amchur powder. Optionally, add 1/4 tsp of Kashmiri red chili powder. Mix and roast the spices for 30 seconds.
Add the ground moong dal to the pan and mix well on low flame. Add salt to taste and sauté for 3 to 4 minutes. Remove from heat and let the mixture cool completely.
In a bowl, add 2 cups of all-purpose flour and 1/2 tsp of salt and 1/2 tsp of ajwain (carom seeds).
Add 1/4 cup of ghee and mix until the texture resembles breadcrumbs.
Gradually add water to form a semi-soft dough. Cover the dough with a kitchen towel and let it rest for 15 to 20 minutes.
Once the mixture has cooled, make small balls from it. Also, make balls from the dough, yielding around 9 to 10 kachoris.
Flatten a portion of the dough with your fingers, keeping the edges thin. Place the moong dal stuffing in the center, bring the edges together, and seal them.
Gently roll the kachori with a rolling pin to achieve medium thickness. Repeat for all kachoris and keep them covered under a moist cloth.
Heat oil for frying on low flame. Once hot, add the kachoris, ensuring the flame remains low to medium.
Fry the kachoris until they float to the surface, gently pressing them with a spoon to help them puff up. Turn them over carefully and fry for about 7 to 9 minutes until golden and crispy.
Remove excess oil and place the kachoris on paper towels to drain.
For a healthier version, air fry the kachoris by placing them on the air fryer tray. Optionally, spray with oil and air fry at 350°F for 10 to 12 minutes, flipping them halfway.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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