Moong Dal Khasta Kachori is a scrumptious deep-fried snack hailing from the royal kitchens of Rajasthan and is an important part of Rajasthani Cuisine. Flaky, crisp pastry encases a spiced moong dal filling, fragrant with toasted cumin, coriander, and fennel. Serve them piping hot with tangy tamarind chutney or spicy mint chutney for a teatime treat that's sure to impress. This is one of the most delightful snack recipes for tea-time and much like other popular global recipes, it's perfect for sharing and enjoying with friends and family.
To start with this khasta kachori recipe, in a large bowl, mix together the flour, salt, and carom seeds. Rub in the ghee until the mixture resembles breadcrumbs. This technique is usually used in regional recipes to create a flaky texture. Gradually add chilled water and knead into a firm dough. Cover and rest for 30 minutes.
Description - Step 2
Cook The Filling
Drain the soaked moong dal. Grind it coarsely in a food processor without adding water. Heat oil in a pan. Add cumin, fennel, coriander seeds, peppercorns and red chillies. Sauté for a few seconds. Add the ground dal and cook for 4-5 minutes. Mix in ginger, green chillies, asafoetida, coriander powder, garam masala and salt. Cook until the mixture is dry. Let it cool.
Description - Step 3
Shape The Kachoris
Divide the dough into 12 equal portions. Roll each one into a ball and flatten slightly. Place a spoonful of filling in the centre, bring the edges together and seal well. Gently press into a flat disc, either with your hands or using a kachori mould.
Description - Step 4
Fry The Kachoris
Heat oil for deep frying in a kadai. Once hot, slide in the kachoris, a few at a time. Fry on medium heat, flipping occasionally, until they turn golden and crisp. Drain on kitchen paper.
Description - Step 5
Serve Hot
Serve the kachoris immediately with tangy tamarind chutney or spicy mint-coriander chutney. Enjoy them fresh off the stove for the best texture.
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Rajasthani
Intermediate
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