Kachori is one such snack that can make anyone's mouth water? The name itself is enough to attract anyone towards it. Kachori is also a popular Teej snack that is made with a variety of stuffings. We have got this street-style Moong Dal Kachori recipe for you, which is super-easy to make. Here, you will find the detailed recipe of this amazing snack with step-by-step photos & videos. So, what say? And do let us know your feedback in our comment box. Moong Dal Kachori, also known as Rajasthani Kachori or Khasta Kachori is a perfect dish to enhance your festive experience. This Rajasthani Kachori recipe is crispy, spicy and stuffed with moong dal. Ready in just half an hour, this khasta kachori recipe is perfect to be served as an evening snack with tea. Once you try this moong dal kachori recipe, it will surely become your go-to when craving a savoury treat! It might look complicated to make, but it is very easy to prepare when you have sudden guests dropping by and you are not in a mood to cook something exotic. Here’s an easy kachori recipe, which you can prepare at home. To make the kachori recipe authentically, replace the regular refined oil with ghee, this will accentuate the taste and aroma of this easy tea time snack. One of the major advantages of preparing this dish at home is that you can tweak the stuffing as per your preference and keep a check on the quality of ingredients. This also makes for a nice festive snack recipe that tastes best when paired with sweet delicacies and cool beverages. It can be served with Green Chutney and Red Tamarind Chutney. You can try this easy recipe for parties and get-togethers and everyone will love it for sure. If you are planning to celebrate Teej in a luxurious way, then you can also try preparing these amazing recipes at home: Besan ladoo, nariyal ke ladoo, balushahi,mysore pak, malpua, jalebi, basundi, rasgulla, shahi tukda.
Ingredients of Dal Kachori
6 Servings
1 cup wheat flour
2 cup refined oil
salt as required
1 teaspoon cumin powder
1 teaspoon kasoori methi powder
1/2 teaspoon baking soda
2 teaspoon carom seeds
water as required
2 teaspoon ghee
For Filling
1 tablespoon urad dal
1 teaspoon coriander powder
1 teaspoon fennel seeds powder
1 teaspoon red chilli powder
How to make Dal Kachori
Step 1 / 3 Knead a soft dough of wheat flour
Dal Kachori is one of the most popular dishes in Rajasthan, which can be prepared at home using some easily available ingredients. Take a large bowl, add wheat flour, carom seeds, salt to taste and 2 tsp ghee. Mix well use water to knead a soft dough. Cover the dough and keep it aside for 15 to 20 minutes. Now, wash and soak urad dal for 10 minutes.
Step 2 / 3 Saute spices and add soaked dal
Take the soaked dal and grind to form a fine paste. Put a pan over medium flame and add 1 tsp oil in it. Add carom seeds, soaked urad dal paste, red chilli powder, coriander powder, fennel seeds, cumin powder, salt to taste, kasoori methi powder and baking soda. Stir well and add a little water to mix the spices. Once done, turn off the flame and allow it to cool down.
Step 3 / 3 Make kachoris and shallow fry
Now, take one dough ball and flatten it with the help of your fingers. Fill it with dal stuffing and make kachori. Repeat the process with other dough balls. Meanwhile, heat oil in a pan and once it's hot enough, deep fry the kachoris till they turn golden brown. Your crunchy Dal Kachoris are ready to be served. It tastes best when served with green coriander chutney or sweet chutney.
Tips
For making these Dal Kachoris, make sure that the dough is kneaded soft and pliable.
Add ghee or oil to the dough as it will determine the thickness of your kachori.
While rolling these kachoris in the shape of a poori, do not apply too much pressure as this can break the kachoris, which on frying can split the moong dal stuffing in the hot oi...
When the kachori is being stuffed with moong dal filling, close it well so that it doesn't open in the hot oil.
To make these kachoris khasta, fry them well in hot oil on medium-high flame. This would also cook the kachoris properly from the inside.
It was awesome. Everyone loved it... the only thing I will suggest is that one should soak the dal for overnight.