Moong Dal ki Khasta Kachori
Kachori is a spicy north indian snack popular in various parts of India in different forms. It is puffed up and flaky outside and stuffed with a filling inside. Kachori has multiple variants (based upon the filling) all across India. In Delhi, Uttar Pradesh and Rajasthan, it is usually stuffed with yellow moong dal/ Urad Dal (crushed and washed horse beans) or a mixture of both, besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices. Additionally from Rajasthani cuisine, pyaaz ki kachori (onion kachori) is a lip-smacking variant of kachori and is famous all over India. Another form of Kachori which is famous in Rajasthan is the Mawa Kachori which is a sweet dish stuffed with khoya (mawa) and dry fruits and is dipped in sugar syrup. Peas-stuffed kachoris are a Bengali delicacy. Another variant includes sweet upwas (fast) kachori, made with potato, coconut, and sugar. Below is the recipe for moong dal stuffed kachori.
- For the dough
- Maida ( All purpose Flour ) - 2 cups
- Oil / Ghee - 1/4 cup
- Salt - 1/2 tsp
- Water - As required
- For the stuffing
- Yellow Moong dal ( Split Yellow Gram ) - 1/2 cup (soaked) for 2 hours
- Coriander ( Cilantro / Dhaniya ) leaves - 1 tbsp (finely chopped)
- Green Chillis - 1 finely chopped
- Coriander ( Dhaniya ) Powder - 1 tsp
- Turmeric Powder ( Haldi ) - 1/4 tsp
- Red chilli powder ( Lal Mirch ) - 1/2 tsp
- Fennel Powder ( Saunf ) - 1 tsp
- Asafoetida ( Hing ) - A pinch
- Ginger - 1 inch piece (grated)
- Garam Masala Powder - 1/2 tsp
- Cumin Seeds ( Jeera ) - 1/2 tsp
- Salt - As per taste
- Oil / Ghee - 1 tbsp
- For frying
- Oil / Ghee - For frying
To make the dough:
1. Take maida in a big bowl, add salt and oil and mix well. Now add little water at a time and knead soft dough same as required for making chapatti. Don't knead the dough too much.
2. Cover the dough and keep it aside for 15-20 minutes to set. Meanwhile prepare stuffing.
For the stuffing:
1. Grind the soaked moong dal coarsely.
2. Preheat a non-stick pan and add 3-4 tbsp oil in it. When oil is sufficiently hot, add cumin seeds and let them crackle.
3. Now add asafoetida, green chilli, coriander powder, fennel powder and sauté the spices for few minutes.
4. Now add grounded dal, salt, garam masala, ginger powder and red chilly powder. Mix all ingredients really well.
5. Stir constantly and cook dal until it dries up and nice aroma can be smelled (if dal sticks to the bottom of pan then add some more oil). Take out the roasted dal in a bowl so that it cools quickly.
1. Take little amount of dough, equal to size of lemon, and roll giving it a round shape.
2. Take one dough ball and flatten it with help of your fingers into a circle or diameter 3-4 inches giving it a shape like a bowl.
3. Now fill this bowl with 1 tsp stuffing and lift from all sides for sealing the stuffing. Roll the stuffed dough ball with your hand or fingers gently into thick kachori. Prepare all the kachoris like this.
4. Preheat oil in a wok for frying kachoris. Oil should be medium hot for frying kachoris.
5. Place the kachori in medium hot oil for frying. Place as many kachoris as possible in the wok at one time.
6. Flip the side when kachoris turn puffy and are slightly brown from beneath. Keep flipping the kachoris and fry until they turn golden brown in color. Keep the flame low and medium, to get crunchy and crusty kachoris.
7. Place the fried kachoris over a plate with tissue paper. Fry all the kachoris in the same way.
8. Kachoris can be served in multiple ways:
a) Serve with tamarind chutney, green chutney or tomato ketchup.
b) Dal ki kachoris also taste wonderful with chhole or potato curry (made without onions & tomatoes) garnished with chopped onions
c) Kachoris can also be served in the form of chaat i.e. with yogurt, green cutney, tamarind chutney chopped onions and tomatoes.
1. Knead soft dough for making kachoris.
2. The stuffing needs to be spicy to balance the slight blandness of the crust.
3. While stuffing kachoris, make sure you close the stuffing nicely.
4. Roll the kachoris gently else they may splatter. 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.
5. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow.
6. Fry the kachoris on low flame to get crunchy kachoris which are well-cooked on the inside. If the kachoris are fried on high heat, they will remain soft and will not be crispy