Khasta green moong daal kachori is a very popular snack in northern India. Kachori is a crispy Indian snack that is stuffed with spiced moong daal filling. This is made on various festivals like Holi and Diwali however you can make it any time.Yummy Kachoris can be served as side with tea along with coriander & mint and date & tamarind chutney.
Ingredients
For filling
- 1/2 cup Whole green moong daal soaked in to water over night
- 1 tbsp Fennel seeds Crushed
- 1-1/2 tbsp Coriander seeds Crushed
- 3 tsp Aamcoor powder
- 1/4 tsp Asafoetida (hing)
- 1/2 tsp Dried ginger powder
- 1 tbsp Chaat masala powder
- 1/2 tsp Black salt
- 1 tsp Dry roasted cumin powder
- 1 tsp Crushed red chili flakes
- 3 cup Oil for deep frying
- 1 tbsp Olive oil
- Salt to taste
For dough
- 3 cup All purpose flour
- 4-1/2 tbsp Rava or Sooji
- 1/4 tsp Baking powder
- less than 1/2 cup Butter or ghee
- 1/4 tsp Carom seeds (ajwain)
- 1/2 tsp Salt or to taste
- Lukewarm water For kneading
Instructions
- Ingredients for moong daal filling. Soak moong daal in water overnight. Coarse grind the soaked daal with minimal water. Keep it aside.
- Heat 1 tbsp olive oil in a non-stick pan or kadhai. Add crushed fennel seeds and coriander seeds into hot oil. Saute it for 30 sec at low to medium heat. Add ground moong daal.
- Saute at low to medium heat for about 15 minutes. Make sure the daal is fried very well. Roast till you don't get the raw taste of moong daal and gets dry texture. Add all spices aamcoor powder, chili flakes, asafoetida (hing), dried ginger powder, black salt, chaat masala powder, and salt into moong daal mixture. Mix it well. Turn off the heat.
- Moong daal filling is ready for kachori. Let it cool down.
- For dough, In a mixing bowl, add all purpose flour, rava or sooji, salt, carom seeds, baking powder and butter or ghee. Mix all ingredients very well using your hand.
- Add lukewarm water little by little and make a semi tight dough. Cover it and keep it aside for 15 minutes. After 15 minutes, knead the dough very well.
- In a separate bowl add 3 tbsp of all purpose flour in water and make a semi thick batter to seal the kachoris. Divide the flour dough into equal lemon size balls. Make the balls for all the dough and keep it covered for 5 minutes. Take dough ball on palm and make a mini cup using your fingers, leaving center little thicker then edges around. fill 2 tsp moong daal filling.
- Push moong daal filling down by fingers and pull the dough up and bring the edges together. Apply some all purpose flour batter on edges so it will stick nicely and it will not open during frying process.
- Close the edges and keep it aside. Make all dough balls, cover it, and keep it aside (The filled balls can also be stored in refrigerator for making hot kachori later on.)
- Take stuffed dough ball on wooden surface, spread it using fingers flatten the edges and roll it very gently to an about 3 inch diameter. Do not make it thin.
- Heat oil in a fry pan at high heat. Once it is hot enough, bring the temperature at medium- low heat. Drop the kachori into hot oil. Fry it till golden color both side. Once it done, remove it on tissue pepper to absorb extra oil.
- Khasta Stuffed moong daal kachoris are ready to be served.
- Enjoy this kachori with mint coriander and tamarind chutney, or serve with a cup of tea.
Recipe Notes
1. In case while frying if the kachori gets punctured, you can block it using the all purpose flour batter you made in step 6 by directly pouring it over the hole while it is getting fried.
2. Kachori should be fried at low to medium heat so that it comes out crispy otherwise at high heat it may not get crispy.
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looks perfect, tempting, yummy!