Khasta Kachori (Moong Daal Kachori)

Khasta kachori is a Indian snack, that originated in Rajasthan, India. It is filled with spicy moong daal filling and deep fried. Top it with a mixture of potatoes and chick peas and add colorful mint and tamarind chutney. Garnish with thin sev and chopped onions for a spectacular finish.

Khasta Kachori (Moong Daal Kachori)

Prep Time: 20 minutes

Cook Time: 30 minutes

Makes: 7-8

Khasta Kachori (Moong Daal Kachori)

Ingredients

    For cover
  1. 1 cup all purpose flour
  2. 3 tbsp sooji (semolina)
  3. 3 tbsp oil or butter
  4. 1 tsp ajwain seeds (carom seeds)
  5. Salt to taste
  6. To make filling
  7. 3/4 cup Moong daal soaked for 3-4 hours
  8. 1 tsp cumin seeds
  9. 1 inch ginger
  10. 1 tsp red chilli powder
  11. 1/4 tsp amchur powder (dry mango powder)
  12. 1/4 tsp turmeric powder
  13. 1 tsp cumin powder
  14. 2 tsp oil
  15. Salt to taste
  16. For garnishing
  17. 1 large potato boiled cubed
  18. 1/2 cup chick peas boiled
  19. 3/4 cup thin sev
  20. 1/4 cup mint chutney
  21. 1/4 cup tamirind chutney
  22. 1/2 cup onion chopped
  23. 1/2 cup yogurt
  24. Cilantro chopped
  25. Oil for frying kachoris

Instructions

    To make cover
  1. In a bowl mix all purpose flour, sooji, ajwain seeds, oil and salt. Mix everything well.
  2. Start kneading by add cold water slowly. Add 1 tbsp water at a time. Make a stiff dough.
  3. Wrap the dough in plastic and let it rest for 30 minutes.
  4. To make filling
  5. Remove water from soaked moong daal. Add it to a blender and blend it coarsely. Add as little water as required to blend. Keep aside.
  6. Heat oil in a non stick pan. Add cumin seeds, turmeric powder, ginger, red chilli powder, amchur powder and cumin powder.
  7. Add coarsely grinded moong daal and mix well.
  8. Add salt to taste and let the mixture cook for 5-7 minutes, stirring occasionally making sure mixture does not stick to bottom.
  9. Remove from heat and let it cool to room temperature before making kachoris.
  10. Divide the mixture into equal parts.
  11. To make kachoris
  12. Knead dough and make 7-8 equal balls.
  13. Take one ball and roll it to 3 inch circle. Make sure that the center is thicker than the edges.
  14. Place one part mixture at the center of the circle and pull together the edges to close the kachori.
  15. Flatten the filled ball and roll it gently again to about 2-3 inch circle. Prepare all the kachoris similarly.
  16. Heat oil in a kadai or pot. Fry 2-3 kachoris at a time on medium heat. Once they are golden brown on both sides drain the kachoris and remove them on a paper towel. Fry all the kachoris.
  17. To assemble kachori
  18. Make a small hole at the center of the kachori.
  19. Add some about a tsp of mashed potatoes and some chick peas. Top with yogurt, mint chutney, tamarind chutney and chopped onions.
  20. Garnish with sev and chopped cilantro.
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