A tasty and well-known North Indian snack is the crispy and flaky Khasta Moong Dal Kachori. The best time to eat this deep-fried pastry with spicy moong dal (yellow lentils) inside is for breakfast, a teatime snack, or a mid-day meal. You can enjoy this delicious kachori recipe as an appetiser or a side dish with the main course.
You may also cook and serve these deep-fried Khasta Yellow Split Moong Dal Kachoris at festive occasions, festivities, and some of the biggest Indian festivals, like Holi and Diwali.
This popular North Indian street snack is typically served with chutney or ‘aloo ki sabzi’. This recipe will always capture your heart with its delectable taste, regardless of the method of serving. It features a variety of Indian spices and a fantastic textural combination of flaky, crispy, crunchy, and soft. Isn’t that incredible?
Read also Channa kulcha recipe | chole kulche recipe | kulche chole recipe
How To Make Crunchy Khasta Moong Dal Kachori Recipe
Ingredients for kachoris:
- 200 grams all purpose flour
- 50 grams ghee
- 1/4 tsp salt
- For Stuffing
- 1/4 cup spilt yellow gramsoaked for 2 hours and drained moong dal)
- 2 tbsp besan or gram flour
- 1 tbsp oil
- 1/2 tsp Grated ginger
- 1 Green chilli finely chooped
- 1/4 tsp asafoetida
- 1/2 tsp cumin seeds
- 1 tbsp fennel crushed
- 1 tbsp dry coriander crushed
- 1 tsp Red chilli powder
- 1 tsp coriander powder
- 1 tsp Dry mango powder
- 1/2 tsp garam masala
- 1/2 tsp salt or to taste
- As needed Oil for frying
Direction Khasta Moong Dal Kachori
Put the refined flour in a vessel. Add salt and ghee to the flour and mix it well, and after adding a little water, make a stiff dough. cover it and keep it for 15-20 minutes.
Put the soaked moong dal in the grinder and grind coarsely and keep it on the side. Heat 1 table spoon oil in the pan, when the oil is hot, add cumin seeds, coarsely ground fennel, coriander, now roast gram flour until colour changes.
After this, add coriander powder, turmeric, red chilli powder, salt mango powder, garam masala powder in the gram flour and fry 1 minutes. Add the ground lentils and roast the dal continuously until it dries and smells good. Roasted lentils take it out in a bowl
Now divide the dough into equal parts in the shape of lemon. Shape it round with hands.
Now take one dough and make it like a basket with the help of fingers. Put 1 teaspoon mixture in this basket of flour and lift the dough from all sides and close it properly, prepare all the kachoris in this way.
To fry the kachoris, put oil in a pan and heat it. For frying the kachoris, keep the oil lightly warm and prepare the thick kachoris by giving pressure to the stuffed kachoris by hand.
Place the kachori in oil for frying. Place as many kachoris as possible in the wok at one time
Flip the side when kachoris turn puffy and are slightly brown. Keep flipping the kachoris and fry until they turn golden brown in colour. Keep the flame low and medium, to get crunchy and crusty kachoris. It will take about 15 minutes to make one time Kachoris. Place the fried kachoris over a plate with absorbent paper. Likewise fry all kachoris.
Crispy moong dal kachori is ready. Serve it with chutney or sauce. Crispy kachoris are very delicious.
