kachori recipe | khasta kachori recipe | moong dal kachori recipe with step by step photo and video recipe. basically, khasta kachori is a spicy snack with mixture of moong dal and other lip smacking spices which is then deep fired to form a puri shape. in addition to moong dal kachori, there are several other variants like raj kachori, mava kachori and even onion kachori. furtheremore, in delhi it is also popular as street food and chaat recipes.
probably, kachoris must have been originated in either rajasthan or uttar pradesh. due to the lack of documentation it is still not clear where exactly did the kachoris originated. but it is strongly believed that, kachoris where the favourite snack recipe before the inception of samosas in india. while samosas have taken the number one spot, yet kachoris are stil popular and has a huge fan following in rajasthan, delhi and uttar pradesh.
Step by step recipe of Moong Daal Kachori. Flaky Kachori filled with spicy moong daal is a tasty snacks recipe. It is a popular Indian street food dish. Serve this crispy kachori with rasedaar aaloo, dahi, date tamarind chutney or green chutney. It tastes delicious. I have used all purpose flour (maida) to prepare outer cover of kachori, but you can use whole wheat flour or 50 percent whole wheat and 50 percent all purpose flour. You can adjust spices in the filling as per your choice. These kachoris are fried on a very low flame. That is secret to make crispiest kachoris. Another important thing to remember is to add fat to the dough. For that, i have added melted clarified butter while preparing the dough. This will help to make kachoris outer cover flaky. You can serve these kachoris in morning breakfast or as evening snacks. To retain the same taste, store these kachoris in an air tight container and refrigerate them. These stay good for a week.
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recipe card of kachori recipe | khasta kachori recipe | moong dal kachori recipe:
- ¼ cup moong dal
- ½-¾ tsp chilli powder, adjust to your spice level
- ¼ tsp turmeric powder
- ½ teaspoon coriander powder
- ¾ tsp fennel seeds, crushed
- ¼ teaspoon cumin powder / jeera powder
- ½ tsp dry mango powder / amchur powder
- ¼ tsp garam masala
- a pinch of hing
- 1 tsp sugar
- salt to taste
- 4-5 tsp water, or as required
- 1 cup maida / plain flour / all-purpose flour
- 1 tsp semolina / rava / sooji
- 3 tbsp oil
- salt to taste
- pinch of soda (optional)
- water to knead to dough
- oil for deep frying
- firstly, in a large kadai dry roast moong dal and powder them
- add chilli powder, turmeric powder, coriander powder, cumin powder, crushed fennel seeds, dry mango powder.
- also add garam masala, hing, sugar and salt to taste and mix well.
- add water and mix well.
- firstly, in a large mixing bowl add 1 cup of maida, rava and oil and salt to taste.
- crumble the flour well with oil.
- in addition, add water little by little and knead to form a dough and cover them for 15 mins with wet cloth
- now pinch a small lemon sized ball and flatten it.
- now scoop 1 tsp of prepared moong dal stuffing.
- get the edges together and form a bundle.
- furthermore, gently press the edges and flatten.
- deep fry kachoris.
- then press with the spoon to puff up.
- finally, serve moong dal kachori