Spiced Indian Khasta Kachori with Moong Dal Filling
Crispy pastry shells filled with a seasoned moong dal mixture.
A popular Indian snack, perfect for any festive occasion or casual tea-time gathering.
- 1 h 30 min
- 10
- Intermediate
Ingredients
For the Dough
For the Filling
For the Assembly
Preparation
Preparing the Dough
Combine dry ingredients
In a mixing bowl, combine the flour and salt.
Add ghee and mix
Add the melted ghee and mix until the mixture resembles breadcrumbs.
Knead and rest
Gradually add water and knead to form a smooth dough. Cover and let it rest for 30 minutes.
Always allow the dough to rest for at least 30 minutes to achieve perfect flakiness.
Preparing the Filling
Temper spices
Heat ghee in a pan and add cumin seeds.
Sauté aromatics
Add ginger paste and fennel seeds, sauté until fragrant.
Cook dal
Stir in the soaked moong dal, coriander powder, garam masala, and salt. Cook for 5–7 minutes, stirring occasionally.
Ensure the filling is not too moist, it should be dry to avoid sogginess. Pro Tip: Lightly mash the cooked dal mixture to enhance the texture for the filling.
Cooking Process
Dough Rolling
Divide the rested dough into equal parts and roll into small balls.
Filling the Kachoris
Flatten each ball into a small circle, place a spoonful of filling in the center, and seal by bringing the edges together.
Deep Frying
Heat the oil in a deep pan and fry the kachoris on medium heat until they are golden brown and crispy.
Plating & Serving
Spiced Indian Khasta Kachori with Moong Dal Filling
Spiced Indian Khasta Kachori with Moong Dal Filling
Plating & Serving
Serve the kachoris warm with a side of tangy tamarind and fresh mint chutney.