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Photo of Moong daal ki khasta kachori by Anjana Chaturvedi at BetterButter
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Moong daal ki khasta kachori

Sep-26-2015
Anjana Chaturvedi
0 minutes
Prep Time
35 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Moong daal ki khasta kachori RECIPE

Fried flaky puff pastries stuffed with different types of savoury and sweet stuffings.

Recipe Tags

  • Veg
  • Dinner Party
  • UP
  • Frying
  • Snacks
  • Vegan

Ingredients Serving: 8

  1. Yellow lentil/Moong daal- 3/4 cup
  2. Cooking oil- 2 tbsp
  3. Green chilies chopped-1.5 tsp
  4. Mint leaves chopped- 2 tbsp
  5. Fresh coriander chopped- 2 tbsp
  6. Fennel seeds/saunf crushed- 2.5 tsp
  7. Coriander seeds crushed- 2 tsp
  8. Cumin Seeds- 1 tsp
  9. Asafoetida- 1/2 tsp
  10. Chili powder- 2.5 tsp
  11. Garam masala- 1 tsp
  12. Mango powder-2 tsp
  13. Ginger grated- 2 tsp
  14. For the dough-
  15. Refined flour/maida- 350 gms *
  16. Cooking oil-1/2 cup
  17. Baking powder-1/4 tsp
  18. Lemon juice- 1/2 tsp
  19. Salt- 1 tsp

Instructions

  1. Wash & soak the moong daal in water for 1 hour. Heat oil in a heavy bottom pan, add in the fennel seeds, corinader seeds, cumin seeds, asafoetida & chopped green chilies.
  2. Drain all the water from the soaked moong daal, add in the pan & saute. Pour in a cup of water along with salt, cover & cook on low heat.
  3. Add in rest of the spices, mash slightly. Add in chopped mint, coriander leaves & remove from the flame.
  4. In a wide bowl, add in the refined flour, baking powder, salt and mix. Pour in the cooking oil, lemon juice, rub and mix well.
  5. Make a soft dough, keep aside 20 minutes. Make equal size balls. Stuff with equal portion of daal mixture. Close from all the sides.
  6. Dust with dried flour & roll slightly to make a medium thick disc/kachori. Deep fry on medium heat.
  7. Fry till crisp and nice golden in colour on both sides. Drain on a paper napkin. Serve hot.

Reviews (24)  

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Ishita Mazumdar
Apr-15-2019
Ishita Mazumdar   Apr-15-2019

Savita Bhalla
Jul-12-2018
Savita Bhalla   Jul-12-2018

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