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

By Anjana Chaturvedi  |  26th Sep 2015  |  
4.4 from 24 reviews Rate It!
  • Photo of Moong daal ki khasta kachori by Anjana Chaturvedi at BetterButter
Moong daal ki khasta kachoriby Anjana Chaturvedi
  • Prep Time

    0

    mins
  • Cook Time

    35

    mins
  • Serves

    8

    People

6444

24

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

  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.

My Tip:

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

Reviews for Moong daal ki khasta kachori (24)

Ishita Mazumdar8 months ago

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Savita Bhallaa year ago

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Madhuri Jain2 years ago

Yummy
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Pragya Dowlani2 years ago

Very delicious....... Lovely recipe.. Thanks for sharing it
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Aarati Patil2 years ago

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Ranjan Chauhan2 years ago

Very :yum: testy
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Shilpa Anand2 years ago

Bahut khoob recipe... So yummy and tasty
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Luv Kushal2 years ago

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The Psycho2 years ago

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2 years ago

Superb...na try pannapora mom
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Adv Rajni Gupta2 years ago

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arvinda visani2 years ago

Wow that's amazing
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Sandhya Khude2 years ago

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Sandhya Khude
2 years ago
ltryit

Ajita Khamkar2 years ago

can dis b baked or airfried
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Safa Shah3 years ago

I tried it.. it was supper yumm!! Thank you tons for the recipe:heart_eyes::blush:
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Shobha Das3 years ago

I will try
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Farheen Alam3 years ago

It's lovely
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Rashmi Sharma3 years ago

can we use curd in making dough besides lemon and baking soda
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manjula mangalam3 years ago

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Nikita Moondra3 years ago

Y lemon juice in dough
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Monika Dubey4 years ago

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Pallavi Shivhare4 years ago

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Narjis Husain4 years ago

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Deviyani Srivastava4 years ago

Wow, looks really yum!
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