KACHORI |MOONG DAL KACHORI RECIPE|खास्ता कचोरी | मूग डाळ कचोरी

Kachori or frequently pronounced as Kachodi is a fried dumpling which is made up from fine flour and is filled with different types of masala stuffings.This stuffing varies in different types according to regions.It generally originated from Northern parts of India.Kachori is a chaat/snacks item widely popular in different parts of India.Available in all chaat and Mithai Centres.

It is eaten with great chao.Often served with tamrind chutney.Also the very famous Khasta Kachori of Mathura which is served with the curry made of Potato or Aloo ki curry or Aloo ki Sabji,topped with curd and tamrind chutney is also a mouth watering form of kachori which is popular by the name itself.

There are different forms in which Kachori is available like,

  • Pyaaj Kachori
  • Mawa Kachori
  • Khasta Kachori
  • Matar Kachori
  • Aloo ki Kachori
  • Raj Kachori
  • Masala Kachori

And many more different types of varities according to the regional flavours and tastes.



KHASTA KACHORI |MOONG DAL KACHORI | KACHORI RECIPE | खास्ता कचोरी | मूग डाळ कचोरी




course : snacks,chaat
cuisine : north indian
prep : 45 minutes
cook : 45 minutes
total : 1 hour 30 minutes
servings : makes 8 kachori’s
author : suchita pradeep



INGREDIENTS :

For Kachori Dough :

  • 2 cups maida/all purpose flour
  • 1 tsp carom seeds
  • 4 tbsp butter/ghee/hot oil
  • 1 tsp salt

IMG_20181206_101316.jpg

For Stuffing :

  • ½ cup soaked moong dal (moong dal was soaked for 2-3 hrs )
  • 1/4 cup besan/gram flour
  • 2 tsp crushed fennel seeds/saunf
  • 2-3 tsp crushed coriander seeds/dhana
  • 4-5 black pepper powder
  • 2-3 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp kasuri methi
  • 1 tsp amchur powder
  • 1 tsp sugar
  • 5-6 tbsp Cooking oil
  • Salt to taste



METHOD :

For Kachori Dough :

  • Take maida/all purpose flour in a bowl.
  • To it add butter/ghee/oil,carom seeds and salt.
  • Now combine the flour and butter/ghee very well.
  • Combine in such a manner that when you press the flour mixture in your palms it should form a ball.
  • Add the required amount of water to the the flour mixture.
  • Kneed a semi hard dough.
  • Cover the dough with moist cloth and keep aside for next 10-15 minutes.
  • After 10-15 minutes add a tsp of oil to the dough and punch it with your fingers and keep aside.
  • Now divide the dough into equal size.
  • Make small equal sized balls and place them aside into a plate.


For Stuffing :

  • Soak the moong dal for 2-3 hours.
  • After 2-3 hours drain the excess water from the soaked dal.
  • Now grind the dal coarsely and keep aside.
  • Now in a pan add oil and let it get warm.
  • Add besan/gram flour to the hot oil.
  • Roast the besan till it changes its colour to golden brown.
  • Remove it in a plate and keep aside.
  • In the same pan add oil and add the coarsely grinded moong dal paste.
  • Roast the dal till the moisture from the dal gets evapourated.
  • Now once the dal is done add the spices.
  • First add crushed fennel seeds/saunf,crushed coriander seeds/dhana,black pepper powder,chilli powder,garam masala,coriander powder,turmeric powder,kasuri methi,amchur powder,sugar and salt to taste.
  • Now mix all these spices and the dal paste nicely.
  • Let it cook till the mixture gets cooked properly.
  • Now once cooked remove this mixture in a plate and let it cool.


METHOD FOR MAKING OF KACHORI :

  • Now take the kneeded dough and divide it into equal round shaped balls.
  • Also make small round shaped balls of the stuffings and keep it aside.
  • First take a dough ball and flatten it with the tips of your finger in a shape of puri keeping the edges thin.
  • Now take a small ball of the stuffing and put it in the centre of the flattened dough.
  • Now gather the edges of the flattened dough and close the top of the stuffings with the help of the finger tips.
  • A round shaped ball is formed again of the flattened dough and stuffings.
  • Gently press this round shaped ball into a flat kachori.
  • Roll it uniformly in a small sized round puri.
  • Prepare rest of the katchori in same way.
  • In a pan heat the oil for frying.
  • When the oil gets heated up add the kachori’s to the oil.
  • Fry the kachori’s on low flame till the kachori’s turns light golden brown.
  • Remove the kachori’s in a plate.
  • Your crispy Khasta Kachori | Moong Dal Kachori is ready to eat.
  • Serve it hot with fried green chillies and tamrind chutney.



RECIPE NOTES :



  • The moong dal should be grinded coarse.
  • You can use dry roasted powder of moong dal also.
  • While making the dough for kachori add the smoke hot butter/ghee/oil.
  • Because the crispiness of the kachori depand upon the mohan i.e the smoke hot butter/ghee/oil we add to it.
  • While frying kachori patience is needed because it is essential to fry them on low flame as the crispy nature of the kachori depands on it.
  • It may take 7-8 minutes to fry a single kachori so have patience for a better result.
  • If fried on high flame the kachori may remain under cooked and the outer layer would tend to remain loose.



STEP BY STEP METHOD OF PREPARING KHASTA KACHORI | MOONG DAL KACHORI KACHORI RECIPE | खास्ता कचोरी | मूग डाळ कचोरी :



For Kachori Dough :

  • Take maida/all purpose flour in a bowl.
  • To it add butter/ghee/oil,carom seeds and salt.
  • Now combine the flour and butter/ghee very well.

  • Combine in such a manner that when you press the flour mixture in your palms it should form a ball.

  • Add the required amount of water to the the flour mixture.
  • Kneed a semi hard dough.
  • Apply oil to the dough and again kneed it.
  • Cover the dough with moist cloth and keep aside for next 10-15 minutes.

  • After 10-15 minutes add a tsp of oil to the dough and punch it with your fingers and keep aside.
  • Now divide the dough into equal size.
  • Make small equal sized balls and place them aside into a plate.



For Stuffing :



  • Soak the moong dal for 2-3 hours.
  • After 2-3 hours drain the excess water from the soaked dal.
  • Now grind the dal coarsely and keep aside.

  • Now in a pan add oil and let it get warm.
  • Add besan/gram flour to the hot oil.
  • Roast the besan till it changes its colour to golden brown.
  • Remove it in a plate and keep aside.

  • In the same pan add oil and add the coarsely grinded moong dal paste.
  • Roast the dal till the moisture from the dal gets evapourated.

  • Now once the dal is done add the spices.
  • First add crushed fennel seeds/saunf,crushed coriander seeds/dhana,black pepper powder,chilli powder,garam masala,coriander powder,turmeric powder,kasuri methi,amchur powder,sugar and salt to taste.

  • Now mix all these spices and the dal paste nicely.
  • Let it cook till the mixture gets cooked properly.

  • Add the fried besan to the mixture and give a nice mix.

  • Mix properly everything.

  • Now once cooked remove this mixture in a plate and let it cool.



METHOD FOR MAKING OF KACHORI :



  • Now take the kneeded dough and divide it into equal round shaped balls.

  • Also make small round shaped balls of the stuffings and keep it aside.
  • First take a dough ball and flatten it with the tips of your finger in a shape of puri keeping the edges thin.

  • Now take a small ball of the stuffing and put it in the centre of the flattened dough.

  • Now gather the edges of the flattened dough.

  • And close the top of the stuffings with the help of the finger tips.

  • A round shaped ball is formed again of the flattened dough and stuffings.

  • Gently press this round shaped ball into a flat kachori.
  • Roll it uniformly in a small sized round puri.

  • Your kachori is ready.

  • Prepare rest of the katchori in same way.

  • In a pan heat the oil for frying.
  • When the oil gets heated up add the kachori’s to the oil.
  • Fry the kachori’s on low flame till the kachori’s turns light golden brown.
  • Remove the kachori’s in a plate.

  • Your crispy Khasta Kachori |Moong Dal Kachori is ready to eat.
  • Serve it hot with fried green chillies and tamrind chutney.

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