Khasta Kachori with Moong Dal

By Swasthi's Recipes · 90 min

Ingredients

Instructions

1. Soak the moong dal in water for 3 to 4 hours, then drain it well.
2. Coarsely grind the cumin seeds, coriander seeds, black pepper, fennel seeds and dried chilies.
3. Heat the oil in a pan, add the ground spices and saute on medium heat for 2 minutes until fragrant. Add the besan and saute for 6 to 7 minutes, until very aromatic, clumpy and releasing oil.
4. Stir in the red chili powder, turmeric, hing and salt. Add the drained dal and saute for 7 to 8 minutes, until most of its moisture has dried out.
5. Stir in the dry ginger powder, sugar or jaggery, amchur and black salt (or chaat masala), garam masala and kasuri methi. Mix well, taste and adjust salt and spices, then saute for 2 minutes more and turn off the heat.
6. Let the filling cool slightly, then divide it into 9 portions of about 1 tightly packed tablespoon each and shape them into small balls.
7. Mix the flour, salt and ghee in a bowl for 2 to 3 minutes until the ghee is absorbed and the mixture forms crumbs.
8. Add water little by little to form a non-sticky, slightly stiff dough that is not dry or crumbly; if it turns dry, wet your fingers while working. Cover and rest for 30 minutes.
9. Knead the dough for 2 to 3 minutes until elastic and smooth, then divide it into 8 portions, roll each into a smooth ball and keep covered.
10. Flatten a dough ball into a 3-inch cup or disc, place a filling ball in the centre, pull the edges up over it, seal with a little water, then roll it smooth between your palms.
11. Heat oil in a deep pan over medium heat until slightly hot, not very hot. Flatten each stuffed ball gently with your fingers, or roll lightly with a rolling pin, into a 3-inch puri, avoiding rolling the edges.
12. Test the oil by dropping in a small piece of dough: it should rise slowly without sizzling hard, with only a few tiny bubbles at the bottom. Slide the kachoris in one by one and leave them untouched for 10 to 12 minutes, until they are firm and puffed.
13. Turn them with a slotted spider, raise the heat slightly to medium, and stir every few minutes until evenly golden and crisp.
14. Drain the kachoris on a rack or steel colander. Shape and fry the next batch in the same way, keeping the oil at medium heat.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

Moong dal