Kasta Kachori, a delicious crunchy chaat made with moong dal filling and crispy outer cover made with maida. Each bite of kachoori has a nice bite of dal and spices. A perfect evening tea/coffee time snack! Learn here how to make this Kasta Kachori with step by step pictures, video and instructions.
Khasta Kachori is a delicious and spicy Indian Chaat. The outer cover is made of maida and the inner filling with yellow split moong dal or green moong dal with spices. Topped with chutneys, onion, tomato, yogurt and sev to make the khasta kachori chaat really appetizing. This is one of the popular Indian Street food. Already I have published Aloo Kachori and also poha kachori. This is a very tasty Kachori and a best evening time snack. Serve with green chutney and ketchup and enjoy this delicious snack!
Tips for making Khasta Kachori:
We can use ghee while kneading the dough. The kachoris will be even more richer in ghee flavor.
Soaking moong dal helps to grind it properly.
Grinding dal is optional. We can just add it with other spice ingredients and allow it to crumble.
Don’t overdry the filling when you cook it. It should be able to hold together in a ball. This is important because you will flatten the kachori after stuffing the dough and forming a ball and a very dry filling will not let you do that.
The crust for khasta kachori is always made using maida. But if you want to healthify the recipe, then you can replace it with wheat flour or you can also use the combination of whole wheat flour and maida.
Deep fry the kachori in low to medium flame till its light golden and crispy.
Kasta Kachori, a delicious crunchy chaat made with moong dal filling and crispy outer cover made with maida. Each bite of kachoori has a nice bite of dal and spices. A perfect evening tea/coffee time snack! Learn here how to make this Kasta Kachori with step by step pictures, video and instructions.
Wash and soak moong dal in water and set it aside for 2 hours. After 2 hours, drain the water and spread the soaked dal in a clean towel to absorb water completely
In a mixing bowl, add maida, salt and oil. Mix it well.
Then add water little by little and knead it to a soft dough like chapati dough. Add a teaspoon of ghee and knead it for couple of minutes. Cover the dough with a damp cloth and set it aside for 20 minutes.
Take the grinding ingredients coriander seeds, cumin seeds and fennel seeds in a mixer jar and grind it to a coarse powder.
Then add the soaked and drained moong dal and grind it coarse paste without adding any water.
Heat 2 tablespoon oil in a pan. Add hing. Then, add ground spice powder and saute it in oil for 2 minutes.
Also add finely chopped ginger and green chili and saute for a minute. Then add the ground moong dal and keep the flame in medium and cook the dal till it turns golden brown color.
Also add salt, red chili powder and saute the dal.
Finally when the dal is nicely crumbled, add garam masala and coriander leaves and mix well and then switch off the flame. The filling is ready!
Take the dough and make small balls out of the dough. Then using a rolling pin, roll each dough ball to a thin and small circle.
Then keep 1 teaspoon of filling in each rolled dough and then wrap it nicely and pat it gently and set it aside.
Now the kachori patties are ready to get fried in oil. Heat oil in a pan. When the oil is hot, add 3-4 patties in the oil.
Deep fry the kachori till they are crispy and turn golden brown color. Take out the kachori in a bowl having a tissue to drain excess oil.
Serve the delicious Khasta Kachori with green chutney or ketchup and enjoy the tasty snack!
Video
Nutritional Info
Nutrition Facts
Khasta Kachori Recipe | Moongdal Kachori Recipe
Amount Per Serving (1 piece)
Calories 114Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 12g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with step by step pictures:
Wash and soak moong dal in water and set it aside for 2 hours. After 2 hours, drain the water and spread the soaked dal in a clean towel to absorb water completely
In a mixing bowl, add maida, salt and oil. Mix it well. Then add water little by little and knead it to a soft dough like chapati dough. Add a teaspoon of ghee and knead it for couple of minutes. Cover the dough with a damp cloth and set it aside for 20 minutes
Take the grinding ingredients coriander seeds, cumin seeds and fennel seeds in a mixer jar and grind it to a coarse powder
Then add the soaked and drained moong dal and grind it coarse paste without adding any water
Heat 2 tablespoon oil in a pan. Add hing. Then, add ground spice powder and saute it in oil for 2 minutes. Also add finely chopped ginger and green chili and saute for a minute.
Then add the ground moong dal and keep the flame in medium and cook the dal till it turns golden brown colorAlso add salt, red chili powder and saute the dal. Finally when the dal is nicely crumbled, add garam masala and coriander leaves and mix well and then switch off the flame. The filling is ready!
Take the dough and make small balls out of the dough. Then using a rolling pin, roll each dough ball to a thin and small circle
Then keep 1 teaspoon of filling in each rolled dough
Wrap it nicely and pat it gently and set it aside
Now the kachori patties are ready to get fried in oil. Heat oil in a pan. When the oil is hot, add 3-4 patties in the oil
Deep fry the kachori till they are crispy and turn golden brown color. Take out the kachori in a bowl having a tissue to drain excess oil
Serve the delicious Khasta Kachori with green chutney or ketchup and enjoy the tasty snack!
