Kachori is a beloved Indian snack that’s crispy on the outside, soft on the inside, and bursting with flavor. Dassana Amit’s recipe for Khasta Kachori with Moong Dal is a must-try for anyone who loves authentic Indian street food. In this post, we’ll explore the magic of this recipe, break down the steps to make it at home, and share tips for achieving the perfect kachori. Whether you’re a seasoned cook or a beginner, this guide will help you create a snack that’s sure to impress.
What Makes Khasta Kachori Special?
Khasta Kachori is a popular North Indian snack known for its:
- Crispy Texture: The outer layer is flaky and golden, thanks to a perfect blend of flour and ghee.
- Flavorful Filling: A spiced moong dal (split yellow lentil) filling adds a savory, aromatic touch.
- Versatility: Enjoy it as a snack, breakfast, or even a light meal with chutney or yogurt.
Dassana Amit’s Khasta Kachori with Moong Dal Recipe
Ingredients
For the Dough:
- 2 cups all-purpose flour (maida)
- 1/4 cup ghee or oil
- 1/2 tsp salt
- Water (as needed)
For the Filling:
- 1/2 cup moong dal (split yellow lentils), soaked for 2 hours
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tbsp oil
- Salt to taste
For Frying:
- Oil (for deep frying)
Instructions
Step 1: Prepare the Dough
- In a large bowl, mix the flour, ghee (or oil), and salt.
- Gradually add water and knead into a firm, smooth dough.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Step 2: Prepare the Filling
- Drain the soaked moong dal and grind it into a coarse paste (without adding water).
- Heat oil in a pan and add cumin seeds, fennel seeds, and ajwain. Let them splutter.
- Add the ground moong dal and cook on medium heat, stirring continuously.
- Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
- Cook until the mixture thickens and leaves the sides of the pan. Let it cool.
Step 3: Assemble the Kachoris
- Divide the dough into small lemon-sized balls.
- Flatten each ball into a small disc and place a spoonful of the filling in the center.
- Bring the edges together to seal the filling, then gently roll into a smooth ball.
- Flatten the ball slightly into a thick disc, ensuring the filling doesn’t spill out.
Step 4: Fry the Kachoris
- Heat oil in a deep pan over medium heat.
- Gently slide the kachoris into the hot oil and fry until golden brown and crispy on both sides.
- Drain on paper towels to remove excess oil.
Step 5: Serve and Enjoy
- Serve the kachoris hot with green chutney, tamarind chutney, or yogurt.
- Enjoy the crispy, flavorful delight!
Tips for Perfect Khasta Kachori
- Rest the Dough: Allowing the dough to rest ensures a flaky texture.
- Seal Properly: Make sure the filling is completely sealed to prevent it from spilling during frying.
- Fry on Medium Heat: This ensures the kachoris cook evenly and become crispy without burning.
- Experiment with Fillings: Try using urad dal, peas, or potatoes for a different twist.
Why You’ll Love This Recipe
Dassana Amit’s Khasta Kachori with Moong Dal is a perfect blend of tradition and flavor. The crispy exterior and spiced filling make it an irresistible snack that’s sure to be a hit with family and friends.
Conclusion: A Taste of India at Home
Khasta Kachori is more than just a snack—it’s a celebration of Indian flavors and culinary heritage. With this easy-to-follow recipe, you can bring the magic of street food into your kitchen and enjoy it anytime.
So, roll up your sleeves, gather your ingredients, and get ready to make Khasta Kachori that’s crispy, flavorful, and utterly satisfying. Happy cooking!
