My Ginger Garlic Kitchen

Khasta Moong Dal Kachori Recipe (ख़स्ता कचौरी)

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Crispy and flaky Khasta Moong Dal Kachori is a delicious and popular North Indian snack. This spicy moong dal (yellow lentils) filled deep-fried pastry is best served as breakfast or tea time snack or a mid-day-meal. This yummy kachori recipe can also be savored as an appetizer or as a side dish with the main meal.

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These deep-fried Khasta Yellow Split Moong Dal Kachoris can also be prepared and served on special occasions, celebrations and some of the biggest Indian festivals such as during Holi and Diwali.

This popular North Indian street food is served with either chutney and yogurt or ‘aloo ki sabzi’ or ‘dubki wale aloo’. Regardless of the method of serving, this dish would always win your heart with its delightful taste. It has an array of Indian spices and an incredible combination of textures such as flaky, crispy, crunchy and soft. Doesn’t that sound amazing?

This amazingly delicious Khasta Kachori (ख़स्ता कचौरी) recipe is made with all-purpose flour, and spicy moong dal filling. It is a perfect solution for the times when you are craving for devouring something spicy, delicious, and satisfying.

This would not be an overstatement if I say that the Khasta Kachori is one of the topmost street foods in Northern India — you can find it everywhere from a big city to a village.

It is always assumed that cooking ‘Halwai Style Dishes’ at home is a tough task and it takes lots of time, patience, and practice to achieve the same results. 

It might be true with many dishes, but not with this one. Trust me, you can easily make the perfect flaky and spicy ‘halwai style’ kachoris at home if you follow this recipe carefully.

Simply follow this recipe and enjoy the flavourful kachoris. Every bite of this kachori is so full of a variety of textures and flavorings. 

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What is Khasta Kachori?

Khasta kachori is a deliciously spicy puffed pastry which is usually a deep-fried round flattened ball made using maida (plain or all-purpose flour) and filled with a spicy stuffing of Yellow Moong Dal or Urad Dal, besan/gram flour, and some essential whole and powdered Indian spices. These Kachoris are flaky and crispy outside and soft inside.

How to make Khasta Kachori with urad dal stuffing?

You can use either moong dal or urad dal (split and dehusked black gram). The process of making urad dal khasta kachori is the same as moong dal kachori. Just replace the moong dal with the same amount of urad dal. 

In some parts of India, urad dal filling is used in place of moong dal. I grew up eating moong dal khasta kachori, so I habitually add moong dal filling my kachoris. No matter what dal filling you are adding to your kachoris, they will always come out scrumptious.

What is the meaning of Kachori?

Kachori is the name for a classic deep-fried pastry which is usually a flat roundel stuffed with various spicy fillings. These khasta kachoris have flaky and crispy texture. 

The name of the kachori comes from the filling, such as onion aka pyaaz filled kachori is known as pyaaz ki kachori; Mawa stuffed kachori is ‘Mawa Kachori’; Peas stuffed kachoris are known as matar ki kachori, etc. 

Kachori is also known as kachaudi, kachauri, and kachodi. These are just different variations of the same word, coming from different dialects.  

What is the meaning of Khasta?

‘Khasta’ is a Hindi word for flaky and crispy.

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What are the ingredients for making Khasta Kachori?

The method of preparing this dish ‘Khasta Moong Dal Kachori’ is very simple — and you need only a few basic ingredients.

Here are the ingredients you will need:

For Kachori Dough

  • All Purpose Flour (Maida)
  • Salt
  • Carom Seeds (Ajwain)
  • Melted Warm Ghee Or Oil
  • Water 

For Making Kachori Stuffing:

  • Split Yellow Moong Dal
  • Water
  • Oil
  • Cumin Seeds (Jeera)
  • Crushed Fennel Seeds (Saunf)
  • Crushed Coriander Seeds (Sabut Dhaniya)
  • Turmeric Powder (Haldi)
  • Red Chilli Powder (Lal Mirch Powder)
  • Coriander Powder (Dhania Powder)
  • Garam Masala Powder
  • Crushed Black Pepper (Kali Mirch)
  • Asafoetida (Hing)
  • Dried Mango Powder (Amchur Powder)
  • Black Salt (Kala Namak)
  • Salt To Taste

For Kachori:

  • Oil For Deep Frying

What are the different ways of serving khasta kachori?

If you are not in the mood of eating or serving kachoris the usual way, then you can undoubtedly add your own twist by adding different types of chutneys and curries. There are a number of various ways you can serve khasta kachoris.

Here are some serving alternatives:

  1. This makes a great snack in itself, so you can simply pair some hot khasta Kachoris with some hot chai.
  2. Combine with some hot and spicy aloo ki sabzi or dubki wale aloo and your meal for the morning is sorted.
  3. You can also serve it with some plain yogurt, green chutney and tamarind chutney.
  4. Serve it as a side dish along with an Indian meal of curry, dal, naan, pulav, jalebi, and raita.
  5. If you want to go a step further, then you can make kachori chaat.

This is how you make kachori chaat:

  1. Arrange 1-2 kachoris on a plate. Break the kachoris lightly and make a hole in the centre of the kachori.
  2. Now top it with a generous amount of spicy chole, or aloo matar ki sabzi.
  3. Drizzle with tamarind chutney, green coriander chutney, and yogurt.
  4. Now top with chopped onions, chopped coriander leaves, and chaat masala.
  5. Sprinkle some sev on top, and serve hot.

Serve the khasta kachori chaat immediately, or else the kachoris will turn soggy because of curry, chutneys, and yogurt.

What do you eat with Kachori?

Mouthwatering Kachori is usually eaten with some yogurt, green coriander chutney, and tamarind chutney, or with some spicy aloo sabzi. A pairing of a hot cup of masala chai or coffee is a must with khasta kachori.

Can you freeze Kachori?

Yes, Kachoris can be frozen if you are planning to enjoy them later. There are two ways to freeze khasta kachori:

1. Freezing raw kachori: 

For freeing raw kachori, simply arrange kachoris in a single layer on parchment paper lined freezer-safe tray, and freeze for 1-2 hours. Once frozen, transfer them into a ziploc bag or a freezer-safe container. 

Khasta kachoris stay fresh in the freezer for up to 2 months. When you want to eat, simply thaw them at room temperature for 30 minutes and then deep-fry them over low heat until they are crisp and golden.

2. Freezing fried kachori:

For freezing fried kachori, fry kachoris over low heat until they are half done. Then let them cool down completely. Arrange them on a freezer-safe tray in a single layer and freeze for 2-4 hours. 

Once they are frozen, transfer them into a freezer-safe container or in a ziplock bag. Thaw the kachoris in the refrigerator for 4-5 hours before cooking. Bake/deep-fry kachoris and enjoy them with some chutney or ketchup.

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HOW TO MAKE KHASTA KACHORI RECIPE?

For making khasta moong dal kachori, the first step is making the stuffing.

Moong dal stuffing:

The stuffing includes rinsing and soaking the moong dal.

For this, rinse moong dal 3-4 times, and soak it in enough water for about 4-5 hours.

After 4-5 hours, drain all the excess water and add soaked dal to a blender jar.

Blend it without water for about 10 seconds. All we want is a slightly coarse texture of dal. If you want, you can also skip this step. 

Next, heat the oil in a pan over medium heat. Once hot, add cumin seeds, crushed coriander seeds, and crushed fennel seeds. Sauté for few seconds.

Add crushed ginger and green chilies, and mix well. Sauté for 2 minutes.

Now add kasuri methi and mix well. 

After few seconds, turn the heat to low and add gram flour and mix well.

Sauté for 2-3 minutes or until the gram flour is roasted and raw smell goes off.

Add red chili powder, turmeric powder, crushed black pepper, coriander powder, and garam masala powder. Let the masalas cook for 2 minutes over low heat.

Now, add coarse moong dal mixture and stir well to combine.

Cook for 4-5 minutes over low heat or until all the moisture from the dal has been dried up. 

Add asafoetida (hing), black salt (kala namak), salt, and amchoor powder. Mix well and check for seasoning. You can adjust spices at this stage.

Cook for 2 minutes over low heat. Once cooked, turn off the heat and let the mixture cool down for 15 minutes or until it turns warm.

Making the kachori dough:

Add all purpose flour, salt, to a large mixing bowl. Lightly crush carom seeds between palms and add this to the flour bowl. Mix well using hands.

Next add melted warm ghee. 

Mix it by rubbing and massaging the flour and ghee using your fingertips. You need to keep mixing until it resembles breadcrumbs and retains its shape.

Now start adding a little water at a time, and make a semi-stiff dough.

Once the dough is ready, cover it with a damp cloth and set aside for 15-20 minutes. 

After 15 minutes, divide the dough into 12-15 equal portions. Roll each portion into a smooth ball. Cover it with a damp cloth and set aside.

Let’s shape kachori:

Once the mixture has cooled off, divide it into 12-15 balls. Take a dough ball and flatten it with your fingers, keeping the edges thin. You can also use a rolling pin for flattening the dough ball.

Place a dal mixture ball on the flattened dough ball. Pull from all the sides and join. Remove excess dough and pinch.

Seal and press it between your palm to flatten it into a 2-3 inch circle. You can also roll with using a rolling pin. Remember to put very gentle pressure while using a rolling pin (belan). If you put too much pressure, then kachoris might break while deep-frying.

Shape all the kachoris the same way, and arrange them on a plate. Keep them covered, so the outer layer doesn’t dry out.

Time to fry khasta kachori:

Heat the oil on medium heat for frying. Once hot, drop the kachoris carefully into the hot oil. Immediately, turn heat to low. Once they puff up and the bottom is light brown and then you can flip the kachoris.

Deep fry until both sides are crispy and golden brown. Once fried from both sides, drain them using the slotted spatula, and put them on a paper towel-lined plate. 

Fry few kachoris at a time, do not overcrowd the pan. Fry all the kachoris. Serve hot or at room temperature with aloo ki sabzi or chutney. 

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How to store khasta kachori?

These kachoris stay fresh for 7 days when stored in an air-tight container at room temperature. Before storing, line the air-tight container with kitchen tissue. Also, let the fried kachoris cool down completely before storing. If you store them when they are hot, then the steam in the kachoris would turn soft.

Can I bake Khasta Kachori?

Yes, you can certainly bake these kachoris. For baking, preheat oven to 180°C. Arrange kachoris on a baking tray lined with parchment paper. Brush each kachori with some oil and bake in the preheated oven for about 15 minutes or until the kachoris are crispy and golden.

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What are some tips and variations to make perfect Khasta Kachori?

  1. The trick to get the flaky yet soft crust in texture lies in the frying temperature. Always make sure that you fry kachoris on low heat. Frying 1 batch of khasta kachori takes about 12-13 minutes, so be patient when frying. 

  2. Oil or ghee addition is any dough is known as ‘Moyan’ or ‘Moyen’ in the Hindi language. Some kind of fat is added to the flour when deep-frying pastries. Because the addition of fat ensures that you will get the flaky texture of the covering.

  3. Before kneading the dough, check if you have added enough ‘moyan’ to flour. To check, grab a small amount of flour mixed with ghee and make a fist. If it holds the shape then you have added enough fat. If the dough falls to pieces, that means you need to add more oil/ghee.

  4. Pulsing dal is completely optional, you can skip this step.

  5. 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.

  6. I have used melted ghee to my dough, this step ensures that you get the flaky crust. If you are not comfortable with adding ghee, then you can replace it with the same amount of vegetable oil.

  7. I have soaked my dal for 4 hours. If you don’t have much time, then you can also soak dal for only about 2 hours.

  8. Always keep the dough and dough balls covered with a wet muslin towel to prevent from drying out.

  9. Feel free to adjust the spices according to your taste.

  10. You can also add 1 tablespoon of sugar to the dal mixture if you like mild sweet, spicy, and tangy flavorings in your khasta kachori.

  11. Green chilies and ginger can be avoided if you don’t like.

  12. You can add lemon juice if you don’t find amchoor/dried mango powder.

  13. The dough for the khasta kachori should be semi-stiff, which means it holds the shape. If you make the dough too tight, then it would be very hard for you to make dough balls and shape them into flat discs. Or, if it is too soft like chapati, then your kachoris won’t come out crispy.

  14. Do not fry more than 2-3 kachori at a time. Or else, they will not puff up.

  15. The crust for kachori should be medium thick. If the dough is thin, then kachoris might break while stuffing and also in the oil while frying. It would also turn hard. If the dough is too thick, then kachoris won’t cook from inside.

  16. Make sure the dal mixture has no moisture in it. The filling shouldn’t be moist, otherwise, the kachoris won’t last long.

  17. If you want the crispy kachoris, then always drop kachoris when the oil is hot, then immediately lower the heat to low and then continue to fry on low heat till it turns golden brown from both sides. 

So make these kachoris next time when you have friends coming over or you have a get-together. 

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Khasta Moong Dal Kachori Recipe (ख़स्ता कचौरी) [RECIPE]

Crispy and flaky Khasta Moong Dal Kachori is a delicious and popular North Indian snack. This spicy moong dal (yellow lentils) filled deep-fried pastry is best served as breakfast or tea time snack or a mid-day-meal. This yummy kachori recipe can also be savored as an appetizer or as a side dish with the main meal.
♥ ♥ ♥ ♥ ♥ (Rating: 5 from 1 reviews)

INGREDIENTS

For Kachori Dough:

• 2 cups all purpose flour (maida)
• 1 teaspoon salt
• 1 teaspoon carom seeds (ajwain)
• 4 tablespoons melted warm ghee or oil
• 1/2 cup + 2 tablespoons of water or add as required

For Making Kachori Stuffing:

• 1/2 cup split yellow moong dal
• 3 cups water
• 4 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1 tablespoon crushed fennel seeds (saunf)
• 1 tablespoon crushed coriander seeds (sabut dhaniya)
• 1/2 teaspoon turmeric powder (haldi)
• 1 teaspoon red chilli powder (lal mirch powder)
• 1 tablespoon coriander powder (dhania powder)
• 1 teaspoon garam masala powder
• 1 teaspoon crushed black pepper (kali mirch)
• 1 teaspoon asafoetida (hing)
• 1 tablespoon dried mango powder (amchur powder)
• 1 teaspoon black salt (kala namak)
• Salt to taste

For Frying Kachori:

• Oil for deep frying

🕐 Prep time 🕐 Cook time 🕐 Total time
☶ Category ♨ Cuisine ☺ Serves
Snack Indian 12-15 Kachoris

Nutrition Info: 198 calories // Servings: 1 Kachori

INSTRUCTIONS:

How to make Moong dal stuffing for Khasta Kachori:

  1. Rinse 1/2 cup moong dal 3-4 times, and soak it in enough water for about 4-5 hours.
  2. After 4-5 hours, drain all the excess water and add soaked dal to a blender jar.
  3. Blend it without water for about 10 seconds. All we want is a slightly coarse texture of dal. If you want, you can also skip this step.
  4. Next, heat the oil in a pan over medium heat.
  5. Once hot, add cumin seeds, crushed coriander seeds, and crushed fennel seeds. Sauté for few seconds.
  6. Add crushed ginger and green chilies and mix well. Sauté for 2 minutes.
  7. Now add kasuri methi and mix well.
  8. After few seconds, turn the heat to low and add gram flour and mix well.
  9. Sauté for 2-3 minutes or until the gram flour is roasted and raw smell goes off.
  10. Add red chili powder, turmeric powder, crushed black pepper, coriander powder, and garam masala powder. Let the masalas cook for 2 minutes over low heat.
  11. Now, add coarse moong dal mixture and stir well to combine.
  12. Cook for 4-5 minutes over low heat or until all the moisture from the dal has been dried up.
  13. Add asafoetida (hing), black salt (kala namak), salt, and amchoor powder. Mix well and check for seasoning. You can adjust spices at this stage.
  14. Cook for 2 minutes over low heat. Once cooked, turn off the heat and let the mixture cool down for 15 minutes or until it is warm.

How to make khasta kachori dough:

  1. Add all purpose flour, salt, to a large mixing bowl. Lightly crush carom seeds between palms and add this to flour bowl. Mix well using hands.
  2. Next add, melted warm ghee.
  3. Mix it by rubbing and massaging the flour and ghee using your fingertips. You need to keep mixing until it resembles breadcrumbs and retains its shape.
  4. Now start adding a little water at a time, and make a semi-stiff dough.
  5. Once the dough is ready, cover it with a damp cloth and set aside for 15-20 minutes.
  6. After 15 minutes, divide the dough into 12-15 equal portions. Roll each portion into a smooth ball. Cover it with a damp cloth and set aside.

How to shape khasta kachori:

  1. Once the mixture has cooled off, divide it into 12-15 balls.
  2. Take a dough ball and flatten it with your fingers, keeping the edges thin. You can also use a rolling pin for flattening the dough ball.
  3. Place a dal mixture ball on the flattened dough ball.
  4. Pull from all the sides and join.
  5. Remove excess dough and pinch.
  6. Seal and press it between your palm to flatten it into a 2-3 inch circle. You can also roll with using a rolling pin. Remember to put very gentle pressure while using a rolling pin (belan). If you put too much pressure, then kachoris might break while deep-frying.
  7. Shape all the kachoris the same way, and arrange them on a plate. Keep them covered, so the outer layer doesn’t dry out.

How to fry khasta kachori:

  1. Heat the oil on medium heat for frying. Once hot, drop the kachoris carefully into the hot oil. Immediately, turn heat to low. Once they puff up and the bottom is light brown and then you can flip the kachoris.
  2. Deep fry until both sides are crispy and golden brown.
  3. Once fried from both sides, drain them using the slotted spatula, and put them on a paper towel-lined plate.
  4. Fry few kachoris at a time, do not overcrowd the pan. Fry all the kachoris. Serve hot or at room temperature with aloo ki sabzi or chutney.

How to bake khasta kachori:

  1. For baking, preheat oven to 180°C.
  2. Arrange kachoris on a baking tray lined with parchment paper.
  3. Brush each kachori with some oil and bake in the preheated oven for about 15 minutes or until the kachoris are crispy and golden.
  4. Serve hot with any of your favourite chutney.

NOTES:

1. Pulsing dal is completely optional, you can skip this step.
2. 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.
3. Before kneading the dough, check if you have added enough ‘moyan’ to flour. To check, grab a small amount of flour mixed with ghee and make a fist. If it holds the shape then you have added enough fat. If the dough falls to pieces, that means you need to add more oil/ghee.

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