Kachori is a spicy snack popular in various parts of India. Learn how to make kachori recipe snack food in our quick and easy recipes for snacks section. Moong dal kachori or khasta kachori is available in almost all sweets shops.
Unlike samosa, this recipe can be stored for 2-3 days when refrigerated. But I always recommend my friends to have fresh and healthy foods.
Kachori Recipe, How to Make Kachori Recipe Moong Dal, Khasta Kachori
- Plain flour - 1 1/2 cup
- Oil - 3 tbsp
- salt to taste
- cold water to knead the dough
- Yellow moong dal washed and soaked for 1/2 hour - 1 cup
- Garam masala - 1 tsp
- Red chilli powder - 1 tsp
- Fennel saunf seeds (crushed coarsely) - 1/2 tsp
- Coriander powder - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Coriander seeds lightly crushed - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Coriander leaves finely chopped - 1 tbsp
- Salt to taste
- Asafetida - 2-3 pinches
- 1 tbsp. oil
- oil to deep fry
- Plain flour for patching - 1 tbsp
How to Make Kachori Recipe:
- Mix flour, salt and oil, knead into soft pliable dough.
- Keep aside for 30 minutes.
- Put 3:1 ratio of water and dal and boil for 5 minutes, drain.
- Cool a little. Heat oil in a heavy pan.
- Add all seeds and allow to splutter.
- Add asafoetida, mix. Add all other ingredients.
- Mix well. Do not smash the dal fully.
- Remove from fire, cool.
- Shape into balls with greased palms. Keep aside.
- Make a paste with water, of flour for patching. Keep aside.
- Take a ping-pong ball sized portion of dough.
- Knead into the round. Roll into 4" inch round.
- Place one ball of filling at center.
- Pick up round and wrap ball into it like a pouch.
- Break off excess dough carefully.
- Do not allow the cover to tear.
- Press the ball with palm, making it flattish and round.
- Deep fry in hot oil, on low flame only.
Tip: If you get hole anywhere, apply some paste.
- Fry till golden and crisp.
Serve Kachori Recipe when hot accompanied with tamarind chutney.