Khasta Kachori step by step instructions:
Ingredients:
For stuffing
Moong Dal: 1 cup (washed and drained)
Water: 2 cups
Cooking oil: 4 tbsp
Asafoetida: a pinch
Mustard seeds: ½ tsp
Cumin seeds: 1 tsp
Black peppercorns: 16-18 (crushed)
Cloves: 6-7 (crushed)
Fennel seeds powder: 2 tsp
Gram flour (besan): 2 tbsp
Red chili powder: 4 tsp
Coriander powder: 4 tsp
Turmeric Powder: 1 tsp
Salt as per taste
For kachori covering
Maida (All purpose flour): 2 cup
Water: 3/4 cup
Cooking Oil: 3-4 tbsp
Salt as per taste
For frying:
Cooking oil as required
Method:
For covering:
1. Mix together maida, oil, and salt.
2. The mixture should resemble that of bread crumbs.
3. Now slowly add water and knead into semi-soft dough.
4. Cover with a wet muslin cloth and keep aside.
5. Take one tablespoon of maida in a bowl and add 2 tablespoons of water to it. Mix well. Make sure no lumps remain. Keep aside.
For stuffing:
1. Take dal in a pan and add water. Boil it. Let it cook until it gets done or for around 13-15 minutes.
2. In another pan heat oil.
3. Add asafetida and mustard seeds.
4. Let the seeds crackle. Add cumin seeds, crushed black peppercorns and cloves, fennel seeds powder, coriander powder, red chili powder, turmeric powder, salt, and gram flour. Mix well.
5. Add the cooked dal to it and give a gentle mix to it.
6. Let it get cooked for other 4-5 minutes. The stuffing for kachori is ready. Let it cool.
To make kachoris
1. Make equal sized balls from the dough. I usually make 2-3 cm diameter balls.
2. Similarly, make small balls from the stuffing.
3. Take one dough ball and roll it.
4. Take the stuffing ball and keep it in the center of the rolled ball.
5. Fold it from all the sides and press firmly. Evenly roll it once with the help of your fingertips.
6. Now roll it once with the rolling pin and apply a layer of the liquid maida mixture which we prepared above. This technique guarantees that the kachoris won’t slit open while frying. The kachori is ready to be fried.
7. Heat oil in a pan. The oil should be moderately hot. Put the kachori inside the oil. Let it cook for a few seconds and then gently flip it. You will see the kachoris puffing up. This time, let it cook for few minutes and then again flip it.
8. The kachoris are done when they change their color to light brown. Always cook the kachoris on slow flame.
9. Hot kachoris are ready.
10. Serve with tamarind chutney, green chutney or make kachori chaat by adding asafetida water, curd, tamarind chutney, green chutney, pomegranate seeds, red chili powder, and cumin seeds powder.
Tips:
1. I did not soak the dal. If you have soaked dal then the water quantity and time of cooking will change accordingly.
2. While cooking the dal do not stir it too much.
3. You can add finely chopped coriander leaves for taste.
4. Make sure the stuffing is completely before making the kachoris.
5. Do not over stuff the kachoris otherwise, they will burst while frying.
6. Do not add too much oil while kneading maida, otherwise, the kachori will absorb too much oil while frying.
7. If you prepare all the kachori and then fry them at a later time, this technique will also result in oily kachoris. So in this case you can semi fry the kachoris and then fry them completely when required.
See you soon with a new recipe till then Happy Cooking!!!
Moong dal kachori is one among my favorite dish. A number of stuffings can be prepared for kachori like aloo ki kachori, pyaaz ki kachori, matar kachori and the list just continues.
I always add some gram flour to the dal as the dal tends to quickly absorb water and make the stuffing dry. If the stuffing is wet then it will be very difficult for you to make the kachoris.
We are often scared to make kachoris because they tend to burst in the oil. But if you follow my below-mentioned steps I am sure you will get the kachoris first time right.
Let us start cooking!!!
I always add some gram flour to the dal as the dal tends to quickly absorb water and make the stuffing dry. If the stuffing is wet then it will be very difficult for you to make the kachoris.
We are often scared to make kachoris because they tend to burst in the oil. But if you follow my below-mentioned steps I am sure you will get the kachoris first time right.
Let us start cooking!!!
Ingredients:
For stuffing
Moong Dal: 1 cup (washed and drained)
Water: 2 cups
Cooking oil: 4 tbsp
Asafoetida: a pinch
Mustard seeds: ½ tsp
Cumin seeds: 1 tsp
Black peppercorns: 16-18 (crushed)
Cloves: 6-7 (crushed)
Fennel seeds powder: 2 tsp
Gram flour (besan): 2 tbsp
Red chili powder: 4 tsp
Coriander powder: 4 tsp
Turmeric Powder: 1 tsp
Salt as per taste
For kachori covering
Maida (All purpose flour): 2 cup
Water: 3/4 cup
Cooking Oil: 3-4 tbsp
Salt as per taste
For frying:
Cooking oil as required
Method:
For covering:
1. Mix together maida, oil, and salt.
2. The mixture should resemble that of bread crumbs.
3. Now slowly add water and knead into semi-soft dough.
4. Cover with a wet muslin cloth and keep aside.
5. Take one tablespoon of maida in a bowl and add 2 tablespoons of water to it. Mix well. Make sure no lumps remain. Keep aside.
For stuffing:
1. Take dal in a pan and add water. Boil it. Let it cook until it gets done or for around 13-15 minutes.
2. In another pan heat oil.
3. Add asafetida and mustard seeds.
4. Let the seeds crackle. Add cumin seeds, crushed black peppercorns and cloves, fennel seeds powder, coriander powder, red chili powder, turmeric powder, salt, and gram flour. Mix well.
5. Add the cooked dal to it and give a gentle mix to it.
6. Let it get cooked for other 4-5 minutes. The stuffing for kachori is ready. Let it cool.
To make kachoris
1. Make equal sized balls from the dough. I usually make 2-3 cm diameter balls.
2. Similarly, make small balls from the stuffing.
3. Take one dough ball and roll it.
4. Take the stuffing ball and keep it in the center of the rolled ball.
5. Fold it from all the sides and press firmly. Evenly roll it once with the help of your fingertips.
6. Now roll it once with the rolling pin and apply a layer of the liquid maida mixture which we prepared above. This technique guarantees that the kachoris won’t slit open while frying. The kachori is ready to be fried.
7. Heat oil in a pan. The oil should be moderately hot. Put the kachori inside the oil. Let it cook for a few seconds and then gently flip it. You will see the kachoris puffing up. This time, let it cook for few minutes and then again flip it.
8. The kachoris are done when they change their color to light brown. Always cook the kachoris on slow flame.
9. Hot kachoris are ready.
10. Serve with tamarind chutney, green chutney or make kachori chaat by adding asafetida water, curd, tamarind chutney, green chutney, pomegranate seeds, red chili powder, and cumin seeds powder.
Tips:
1. I did not soak the dal. If you have soaked dal then the water quantity and time of cooking will change accordingly.
2. While cooking the dal do not stir it too much.
3. You can add finely chopped coriander leaves for taste.
4. Make sure the stuffing is completely before making the kachoris.
5. Do not over stuff the kachoris otherwise, they will burst while frying.
6. Do not add too much oil while kneading maida, otherwise, the kachori will absorb too much oil while frying.
7. If you prepare all the kachori and then fry them at a later time, this technique will also result in oily kachoris. So in this case you can semi fry the kachoris and then fry them completely when required.
See you soon with a new recipe till then Happy Cooking!!!
