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Easy to make moong dal khasta kachori। Dal kachori recipe

Easy to make moong dal khasta kachori। Dal kachori recipe

Easy to make moong dal khasta kachori। Dal kachori recipe

Moong Dal Khasta Kachori: You can easily prepare crispy urad dal crispy kachori for dinner whenever you want. You will like this kachori very much.

Necessary ingredients need to make Moong Dal Khasta Kachori

  • Refined flour – 2 cups (250 grams)
  • Peanut – ½ cup (100 grams)
  • Ghee – 5 tbsp (70 grams)
  • Maida – 3 tbsp
  • Asafoetida – ½ pinch
  • Cumin powder – ½ tsp
  • Garam Masala – 4 teaspoons
  • Coriander Powder – 1.5 tsp
  • Fennel Powder – 1.5 tsp
  • Mango powder – ½ tsp
  • Red chili powder – ½ tsp
  • Green chili – 2 (finely chopped)
  • Ginger – 1 tsp
  • Salt – 1.25 tsp or as per taste
  • Oil – for making stuffing and for frying kachoris

Method of making Moong Dal Khasta Kachori

  1. Take out refined flour in a big bowl, add 2 tablespoons of ghee and 1/2 teaspoon salt to the flour and mix it well and add soft water and knead soft dough. 
  2. To knead this much flour, a little more than 1/2 cup of water is used. 
  3. Cover the dough for 20-25 minutes and keep it to set.
  4. Wash the moong dal and soak it for 1 hour. 
  5. After this, remove the excess water from the lentils and grind the soaked lentils coarsely in the mixer (do not use water to grind the lentils). 
  6. Take out the powdered lentils in a bowl.

Make stuffing

  1. To prepare the stuffing, heat 2 tablespoons of oil in a pan. 
  2. When the oil is hot, add 1/2 pinch asafoetida, 1/2 tsp cumin powder, 1.5 tsp fennel seeds powder, 1.5 tsp coriander powder, 2 finely chopped green chilies, 1 tsp ginger paste, and fry it lightly. (Fry the spices on low heat, so that the spices do not burn).
  3. Add powdered lentils, a little more than 1/2 teaspoon salt, 1/4 teaspoon garam masala, 1/2 teaspoon red chili powder, and 1/2 teaspoon amchoor powder to the roasted spices. 
  4. Stir the lentils continuously, fry them till they smell good, and dry completely. 
  5. Fry while stirring the ladle on the bottom of the pan so that the lentils do not stick on the bottom of the pan.
  6. The stuffing is ready to be roasted golden brown and it takes about 10 minutes to roast the lentils. 
  7. The stuffing is ready. Take it out in a bowl and keep it to cool down.

Make kachori

  1. After 20 minutes the dough is set and ready. Mash the dough a little bit. 
  2. Make small dough balls from the dough. 
  3. You can make the size of Kachori a little bigger, smaller, or according to your choice.
  4. Take 3 tablespoons of ghee in a bowl and add 2 tablespoons of flour to it and mix it well. 
  5. The ghee flour mixture is ready.
  6. Roll out the balls for the kachoris. 
  7. For the kachoris, prepare a sheet first. 
  8. Take a dough ball and make a round ball. Prepare it by rolling it thin like bread.
  9. After rolling it, apply ghee and maida mixture on it and spread it evenly. 
  10. After laying a thin layer of the ghee flour mixture on the poori, fold it into 3 layers. 
  11. Apply a mixture of ghee and maida over it and spread it evenly. 
  12. Again, fold it into three layers. In this way, the square dough will be prepared. 
  13. Similarly, prepare a square sheet from all the balls
  14. Keep frying oil for frying the kachoris. Now take the dough and place it on a circle, take a little bit thick square. 
  15. Put 2 spoons of stuffing over it and lift both the corners and add it. 
  16. Then, mix the third corner with the folded corners and paste the edges. 
  17. Paste the fourth corner and the edges in the same way. 
  18. In this way, all four sides will be prepared by sticking. 
  19. Now, pick two edges and add and paste both of them and paste the remaining edges as well. 
  20. Flatten the joints assembled in the middle by adding them well. 
  21. Kachori is stuffed and ready. Likewise, prepare all the kachoris.

Fried Kachories

  1. Check the oil. To check the oil, break a little flour and put it in the oil. 
  2. The dough is slightly roasted and is slowly coming up. 
  3. For frying the kachoris, the very light hot oil is required. The oil is hot, keep the flame low and put the kachoris to fry. 
  4. Fry the kachoris on a slow fire till they turn golden brown in color. As soon as the kachoris swim up and up, turn them over
  5. After the kachoris are well roasted, take them out on a plate. 
  6. While removing the kachoris, keep the kachoris on the edge of the pan on the spoon so that the excess oil goes into the pan. 
  7. Fry all kachoris in exactly the same way. It takes about 11 to 12 minutes to roast one time. 
  8. Turn off the gas after roasting all the kachoris. In such maida, 16 kachoris are ready.
  9. Crispy layered kachoris of very tasty and crispy moong dal are ready. 
  10. Serve them hot with tomato sauce, green coriander chutney, or any of your favorite chutney. 
  11. After the kachoris have cooled completely, fill them in any airtight container and serve and eat them for 5-6 days when you feel like it.

Suggestions for Moong Dal Khasta Kachori

  • Ghee moyan has been used to make flour, you can also use oil if you want.
  • While rolling the dough balls, keep in mind that they should be thick from the middle and thin from the edges, that is, the pressure is to be rolled by pressing it from the edge.
  • While filling the kachoris, make sure that they stick well all around so that the stuffing stops properly.
  • Fry the kachoris in light hot oil on low heat.

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