Moong Dal Khasta Kachori

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Moong Dal Khasta Kachori

SERVES: 8 to 10 Kachori’s TIME: 90 Minutes

Moong Dal Khasta Kachori is a delicious tea time snack that is also made for the festive season. This Kachori is served with yogurt, Green Chutney, Tamarind Chutney and chopped onion. By using readymade namkeen for filling there is no risk of filling going for a toss and in no way outer covering can get wet or soggy because of filling.
 These Khasta Kachoris can be made in advance and this way you also can relish them with your guests instead of sweating in the kitchen.

Ingredients
For the Dough:
1/2 cup wheat flour

1/2 cup maida

1/4 teaspoon salt

2 tablespoons oil

chilled water to bind the dough

For the Filling
1/2 cup readymade Moong Dal Namkeen

1 teaspoon asafoetida

2 teaspoon ajwain

2 teaspoon each (cumin Powder, coriander Powder, red chilli powder, dry mango powder, fennel powder, pomegranate seeds powder – Anardana, chaat masala powder)

oil for deep frying

Directions for Moong Dal Khasta Kachori
Method for making the Dough of Khasta Kachori
Mix the flour, salt and oil and rub oil and flour between fingers to get bread crumb like texture. Add the chilled water slowly, mixing with your fingers as you pour. Add just enough water to get all the dough together and knead to make a soft and smooth dough. Cover the dough and let it rest for at least fifteen minutes.

Method for Filling of Khasta Kachori
Crush Moong Dal Namkeen in blender to a coarse powder.

In a pan dry roast all the masalas for filling and mix nicely with crushed namkeen, adjust salt and seasoning as per taste.

Method for making the Kachori
Once the dough has rested for 15 minutes, knead the dough just once more to make it smooth. Divide the dough in large lemon size equal parts.

Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.

Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest. Let the filled ball rest for 3 to 4 minutes before rolling.

Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.

Preheat oil for deep frying in a frying pan on medium heat. Fry these stuffed moong dal kachori’s on medium-low heat. After they start to puff, slowly turn them over to the other side. Fry until golden-brown on both sides.

Serve the Moong Dal Khasta Kachori with yogurt, Green Chutney, Tamarind Chutney and chopped onion.

Note
To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. If the kachoris are fried on high heat, they will be soft and will not be crispy. Don’t roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris.

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