Spiced Indian Khasta Kachori with Moong Dal Filling

Name: Spiced Indian Khasta Kachori with Moong Dal Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Appetizer
Ingredients: 2 cups all-purpose flour; 1/4 cup ghee or clarified butter, melted; 1/4 teaspoon salt; 1/2 cup water (approx.), adjust as needed; 1 cup moong dal, soaked for 2 hours and drained; 2 tablespoons ghee; 1/2 teaspoon cumin seeds; 1 teaspoon ginger paste; 1 teaspoon fennel seeds; 1 teaspoon coriander powder; 1/2 teaspoon garam masala; Salt to taste; Oil for deep frying

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

2 cups all-purpose flour

1/4 cup ghee or clarified butter, melted

1/4 teaspoon salt

1/2 cup water (approx.), adjust as needed

For the Filling

1 cup moong dal, soaked for 2 hours and drained

2 tablespoons ghee

1/2 teaspoon cumin seeds

1 teaspoon ginger paste

1 teaspoon fennel seeds

1 teaspoon coriander powder

1/2 teaspoon garam masala

Salt to taste

For the Assembly

Oil for deep frying

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