Servings : Makes 10-12 kachoris
These are small delicious crispy treats with a yummy moong dal (split green gram) filling. They are perfect as a savoury snack, and taste great with dips or chutneys or can be used to make a wonderful Kachori Chaat!
Khasta kachoris are flattened before frying as opposed to the regular round/ball-shaped kachoris, and in my opinion, they taste a lot better and turn out more crispy!
Ingredients for Filling
- 1/2 cup moong dal/split green grams without the skins (soaked for 3 hours)
- 3-4 curry leaves/limro, torn into small pieces
- 1/2 tsp rai/mustard seeds
- pinch of hing/asafoetida
- 1/4 tsp cumin powder
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 1 tsp green chili paste
- 1/2 tsp red chilli powder (more for spicier taste)
- 1/2 tsp coriander powder
- large pinch of amchur or 1 tbsp. grated raw mango
- 1 tsp fennel powder
- pinch of garam masala
- 2 tbsp oil
- salt to taste
- 1 tbsp sugar
Ingredients for Dough
- 1 ½ cups plain/all-purpose flour
- 1/4 tsp salt
- 3 tbsp oil or ghee
- icy cold water for kneading
Rinse and drain out the moong dal and then put them in a pan. Add water and boil for about 5-7 minutes. Drain and set aside to cool, then run them through the processor to crush them up slightly. Not until they are smooth, just to make them coarsely crushed.
Heat the oil, add the rai and once they splutter, add the fennel and cumin, then the limro leaves, hing, ginger/garlic/green chilli pastes. Stir together for a minute, then add amchoor or mango. Cook for a few seconds, then add the moong dal followed by all the other ingredients. Keep heat on medium, stir-fry and cook until the moong are almost getting mashed and taste fully cooked. This won't take very long as they had been pre-boiled slightly, so about 10-15 minutes is sufficient. If you find the mixture drying up, add a few tbsp. of water and keep the pan covered. Once done, set aside to cool and start working on the dough.
Add salt to the flour, then rub the ghee into the flour until crumbs form. Slowly add the icy cold water and knead until a pliable dough is formed, not too soft and not too hard. Cover and set aside to rest for about 20 minutes. Divide the dough into small balls about the size of a ping pong ball. Roll or flatten each ball out, add a tbsp. of filling in the center, then gather the edges together like a pouch and seal so that the filling is enclosed in the center. Set aside whilst you continue with the rest.
Once all are done, take one ball at a time and using the heel of your hand, gently press each one to flatten it. Press on the side where the seam was (where you sealed off your kachoris). Be very gentle so as not burst the kachoris. In the meantime, heat some oil in a karai.
Once oil is ready, lower the heat to low and then put the kachoris in to fry. If the oil is too hot they will color before the dough gets fully cooked, so it is VERY important to maintain the heat on low. Fry both sides until golden brown and crispy, drain on tissues and allow to cool. Serve with chutneys of your choice! 🙂