Easy kachori recipe | Khasta Kachori | Moong Dal Kachori

 Cooking Time: 50min

Item Quantity
All-purpose flour or Maida  1 Cup
Crushed coriander 1 and 1/2 Tablespoon
Crushed fennel 1 Tablespoon
Crushed Cumin 1/2 Tablespoon
Fenugreek leaves or Kasoori methi 1/2 Tablespoon  
Chilly Powder  1 Teaspoon
Oil 4 Tablespoons and also for deep fry
Ghee 2 Tablespoons
Ginger Garlic Paste 1 Tablespoon
Black pepper Powder 1/2 Teaspoon
Garam masala powder Less than 1 Tablespoon
Petite yellow lentils split Mung dal 3 Tablespoons
Gram flour or Besan 4 Tablespoons
Lemon juice 2 Tablespoons
Salt As per test

  1. Soak petite yellow lentils split (Mung dal) for 15 min, after 15 min strain it and we need to grind it without using water, no need of smooth paste. 
  2. Take all-purpose flour maida in a kneading bowl, add melted ghee (butter) in it. Mix it well. (If it's not available you can also use oil also, but then kachori will not be crunchy enough, means it will become chewier, so better to use ghee)
  3. Now we are going to add luck warm water in it, to make dough from it. We neither need soft, nor stiff dough. We need to rest it for 15 min and now let's make stuffing!
  4. Take a pan and add 4 tablespoons oil in it. Need to heat it up and add crushed coriander, crushed fennel, chilly Powder, ginger garlic paste, lemon juice, black pepper powder, garam masala powder (If garam masala is not available, fill free to add any chicken masala available at your side) and fenugreek leaves in it and mix it, fry it for a min. 
  5. Now its turn to add gram flour in mixture, add it and mix it and fry it for another min. Make sure we are making this whole process on lower flame only. Now add mung dal mixture in it, mix it and fry it for 2 min.πŸ˜‹
  6. Yehhh, it's a final stage! we will take a lemon size portion, as shown in the reference image and spread it by using fingers. Need to have same thickness all across the round. Put the stuffing at the center of dough as shown in the image given and close all side of it and make a smooth ball out of it.
  7. Now make all other balls same like this, make sure you are keeping a safe distance in itπŸ˜‰ cause it will get stick together. We are making 6 to 7 Khasta Kachori from this mixture.
  8. Now we are going to deep fry it. Before adding Kachori in oil, make sure you are pressing the ball in between of two palms and drop it in oil. We are deep frying them on lower flame only, it will take around 5 min to make it golden brown from each side. 
  9. Serve it with sev and some tamarind water which we made earlier in Panipuri recipe and deep-fried green chili's.
Khasta Kachori

We can store Kachor's for 2 days in the fridge, just before deep-frying it. While frying them just press and fry it.

Kachori is a spicy snack and contains about 150 calories in each piece. It's originating from the Indian subcontinent. Its famous by its different names include kachauri, kachodi and katchuri. 

Kachoris were popular in old Indore snack. In almost every region you can get these snacks in sweet mart with tamarind water and Sev on it.

It's not that much healthy for health cause we are deep frying it and it contains maida or all-purpose flour, but we can have it occasionally, cause it's so much testy, just try Khasta kachori at your side and let us know the reviews about it.

Isn't that looks mouthwatering? 

We can also make the kachori chaat from it, we will also gonna add that recipe for you guys, it's so much testy. Hope you guys will love it, as you like other recipes as well. Thank you for support guys.

Reference images: 
1) Spread the portion of dough by fingers

Spread the portion of dough by fingers

2) Add the stuffing and close the edges

Add the stuffing and close the edges

3) Make a smooth ball from it, you can store it at this position

Kachori smooth balls

4) Press it by palm while frying it:

Press it by palm