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Kachori Recipe (Khasta Kachori with Dal)

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Khasta Kachori is a flaky and crispy North Indian snack stuffed with a spiced moong dal filling. These deep-fried lentil pastries are flavorful, crunchy, and perfect with chutneys and fried green chilies.

Ingredients

  • 1¼ cups (150 grams) all-purpose flour
  • ½ teaspoon sea salt
  • ½ teaspoon carom seeds (ajwain), lightly crushed
  • 2½ tablespoons ghee
  • ¼ cup water, plus more as needed
  • ¼ cup moong dal (yellow mung lentils)
  • 3 tablespoons besan (gram flour)
  • 1½ tablespoons oil
  • ¾ teaspoon cumin seeds
  • ¼ teaspoon black peppercorns
  • ¾ to 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds
  • 3 dried red chilies, deseeded
  • ⅛ teaspoon hing (asafoetida)
  • ¼ teaspoon Kashmiri red chili powder
  • ¼ teaspoon turmeric
  • ½ teaspoon salt
  • ½ teaspoon dry ginger powder
  • ¾ teaspoon chaat masala
  • ¼ teaspoon garam masala
  • ¾ teaspoon sugar or jaggery
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 2 cups oil for frying
  • 4 to 8 green chilies for serving (optional)

Instructions

  1. Rinse the moong dal and soak it in water for 3 to 4 hours. Drain well.
  2. Grind cumin seeds, coriander seeds, peppercorns, fennel seeds, and dried red chilies into a coarse powder.
  3. Heat oil in a pan and sauté the crushed spices for 2 minutes until aromatic.
  4. Add besan and cook for 6 to 7 minutes until aromatic and slightly oily.
  5. Stir in red chili powder, turmeric, hing, and salt.
  6. Add the soaked moong dal and sauté for 7 to 8 minutes until moisture evaporates.
  7. Mix in dry ginger powder, sugar or jaggery, chaat masala, garam masala, and kasuri methi. Cook for 2 more minutes and let cool slightly.
  8. Divide the filling into 9 small portions and shape into balls.
  9. To make the dough, combine flour, salt, ajwain, and ghee in a bowl until crumbly.
  10. Add water gradually and knead into a slightly stiff, smooth dough. Cover and rest for 30 minutes.
  11. Knead the dough briefly and divide into 8 equal portions.
  12. Flatten each dough ball into a small disc and place stuffing in the center.
  13. Bring the edges together, seal tightly, and shape gently into balls.
  14. Flatten each stuffed ball lightly into a 3-inch disc.
  15. Heat oil on medium-low heat. Fry the kachoris gently without disturbing them initially.
  16. Once puffed and firm, turn occasionally and fry until golden brown and crisp.
  17. Drain on a cooling rack or colander.
  18. Serve hot with green chutney, tamarind chutney, and fried green chilies.

Notes

  • Fry the kachoris on low to medium heat for the crispiest texture.
  • Avoid overfilling to prevent bursting during frying.
  • You can substitute half the all-purpose flour with whole wheat flour.
  • Store cooled kachoris in an airtight container for up to 2 days.
  • Serve with tamarind chutney or mint chutney for best flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/kachori-recipe-khasta-kachori-with-dal/