Today’s post is a guest post, by my dear friend and an amazing home chef, Ujjaini Majumdar. If you have been following my blog, then you have probably come across the name, as I’ve already tried some of her recipes and shared them with you guys here. I figured it was about time I request her to do a guest post for me, to which she gladly obliged. I connected with Ujjaini through a foodie group on Facebook. Even though we haven’t met, we struck a chord through each other’s post and thus this beautiful friendship began. We chat so much, that I feel like I’ve already met her in person, which I hope I do someday 🙂
She prepared these sumptuous moong dal kachori for the guest post.
WHAT IS KACHORI?
Kachoris are kind of a flaky pastry made with flour & ghee, filled with a number of stuffings and deep-fried.
TYPES OF KACHORI
There are so many varieties of kachoris like,
Aloo kachori Matar kachori Urad dal kachori Pyaaz kachori or aloo pyaz kachori Dahi kachori Keema kachoris etc. and many more
While there are so many varieties of savory kachoris, even the sweet ones filled with mawa and dried fruits are quite popular and absolutely delicious! These kachoris are stuffed with a spicy moong dal filling, and deep-fried. They are addictive and make for a delicious tea time snack. I love having kachoris, and I devoured them during my India trip earlier this year along with a lot of other street food like paani puri, dabeli, sev puri, pav bhaji, Mumbai toast sandwich etc! I’m salivating as I type just thinking of these tangy, sweet, and spicy Mumbai street food 😀 I have never tried making kachoris at home, now since I have Ujjaini’s recipe and that too a detailed one, which she was kind enough to share, I will definitely be preparing some soon. Why don’t you try this easy kachori recipe too? You can also bake these in case you are watching your calories 🙂 You can also enjoy these kachoris as kachori chaat topped with some sweet and spicy chutneys along with curd.
If you liked this moong dal kachori recipe, you may also enjoy these delicious Indian snacks,
Keema Samosa (air-fried) Bread potato rolls (air-fried)
How to make kachori | khasta kachori | moong dal ki kachori
For the moong dal filling
1.In pan dry roast the moong dal till it turns light brown. Let it cool down. Transfer the dal and the fennel seeds into a blender and grind to a coarse powder. If you have fennel powder, then add it along with other spices in the next step.
2.Heat the pan put the coarsely ground dal and add the spices. Mix and cook for about a minute over low heat. Then add 3 tbsp of water or as required to make a slightly moist filling.
For the dough 1.Mix the maida, semolina, salt, oil, and ghee well.
2.Add water and knead a dough that is neither too soft or nor too hard. Cover with a wet cloth and keep it aside for half an hour.
3.Take some dough and start spreading it around your palm, until it’s the size of your palm. Put the filling in and make a ball out of it by closing the dough. Meanwhile, heat oil in a kadai/wok.
4.Flatten the ball in your hand till all the sides are equally thin. Repeat the same with the rest of the dough and filling to make the kachoris.
5.Deep fry in medium flame for 3-4 minutes, then lower the heat and fry for another 4-5 minutes until they are golden brown. Transfer the kachoris with a slotted spoon onto a plate lined with an absorbent kitchen napkin to drain off excess oil.
NOTE
To bake the kachoris –
Brush the prepared kachoris with oil. Bake at 375 degrees F, for about 25-30 minutes. Flip midway and bake until both the sides are golden brown. You may add a pinch of baking powder to the dough.
HOW TO MAKE KHASTA KACHORI?
PIN IT FOR LATER
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