Moong daal ki khasta kachori | How to make Moong daal ki khasta kachori

Name: Moong Daal Ki Khasta Kachori
Cook time: 35 min
Total time: 35 min
Yield: 8 people
Ingredients: Yellow lentil/Moong daal- 3/4 cup; Cooking oil- 2 tbsp; Green chilies chopped-1.5 tsp; Mint leaves chopped- 2 tbsp; Fresh coriander chopped- 2 tbsp; Fennel seeds/saunf crushed- 2.5 tsp; Coriander seeds crushed- 2 tsp; Cumin Seeds- 1 tsp; Asafoetida- 1/2 tsp; Chili powder- 2.5 tsp; Garam masala- 1 tsp; Mango powder-2 tsp; Ginger grated- 2 tsp; For the dough-; Refined flour/maida- 350 gms *; Cooking oil-1/2 cup; Baking powder-1/4 tsp; Lemon juice- 1/2 tsp; Salt- 1 tsp

By Anjana Chaturvedi | 26th Sep 2015 |

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Moong daal ki khasta kachoriby Anjana Chaturvedi

Prep Time
0
mins
Cook Time
35
mins
Serves
8
People

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24 reviews

851 likes

About Moong daal ki khasta kachori Recipe

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

Moong daal ki khasta kachori

Ingredients to make Moong daal ki khasta kachori

Yellow lentil/Moong daal- 3/4 cup
Cooking oil- 2 tbsp
Green chilies chopped-1.5 tsp
mint leaves chopped- 2 tbsp
Fresh coriander chopped- 2 tbsp
fennel seeds/saunf crushed- 2.5 tsp
coriander seeds crushed- 2 tsp
cumin Seeds- 1 tsp
asafoetida- 1/2 tsp
Chili powder- 2.5 tsp
Garam masala- 1 tsp
mango powder-2 tsp
ginger grated- 2 tsp
For the dough-
Refined flour/maida- 350 gms *
Cooking oil-1/2 cup
Baking powder-1/4 tsp
lemon juice- 1/2 tsp
salt- 1 tsp

How to make Moong daal ki khasta kachori

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.
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.
Add in rest of the spices, mash slightly. Add in chopped mint, coriander leaves & remove from the flame.
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.
Make a soft dough, keep aside 20 minutes. Make equal size balls. Stuff with equal portion of daal mixture. Close from all the sides.
Dust with dried flour & roll slightly to make a medium thick disc/kachori. Deep fry on medium heat.
Fry till crisp and nice golden in colour on both sides. Drain on a paper napkin. Serve hot.

My Tip:

You can use half of wheat flour and half of refined flour also.