हलवाई जैसी खस्ता करारी मुंग दाल कचोरी|Khasta Kachori Recipe|Crispy Moong Dal Kachodi
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 black gram dal in water for 1 to 1.5 hours.
Drain the dal, remove the green skins, and rinse well.
Grind the dal coarsely in a mixer for 2 to 3 minutes, ensuring it's not too fine.
Heat 3-4 tablespoons of oil in a pan over low heat.
Add 1 teaspoon cumin seeds and 1/2 teaspoon asafoetida to the oil.
Add 2 tablespoons coriander powder, 1 teaspoon roasted cumin powder, 2 pinches turmeric powder, and 1-1.5 tablespoons red chili powder to the pan.
Stir and cook for a minute, ensuring the spices do not burn.
Add 1/2 cup gram flour to the pan and roast it on low flame for 8-10 minutes until it has a nice aroma.
Mix the coarsely ground dal into the roasted mixture and cook until it thickens, about 8-10 minutes.
Add salt to taste and mix well, ensuring the filling is dry and can be stored in the fridge for up to 8-10 days.
In a mixing bowl, combine 1.5 cups all-purpose flour, 3 tablespoons ghee, and 1 teaspoon salt.
Mix the ghee into the flour until crumbly, then gradually add water to form a smooth dough.
Knead the dough until it is soft but not too soft, resembling a dough for puris.
Cover the dough and let it rest for 5 minutes.
Divide the dough into small balls, about the size of a lemon.
Flatten each ball into a small disc, place a spoonful of filling in the center, and fold the dough over to seal it.
Press the edges to ensure they are sealed well, shaping it into a round kachori without using a rolling pin.
Heat oil in a pan over low flame for frying the kachoris.
Fry the kachoris for 18-20 minutes on low heat, ensuring they do not burn and cook evenly.
Remove the kachoris once they are golden brown and crispy, and drain on paper towels.
Fry some green chilies in the same oil for serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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