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! 🙂
hey sorry to coment here but i lost rack where i posted my last comment,i made samosas n rolls from that roti wrap i took from woolworths ,they turnedout great 🙂
now tmme one more thing,what if i make filling of kachorees with last night’s leftover chana daaal curry hehe,i knw it sounds lame but can i give it a try as a filling or not?
I guess you can, but am not sure on how the taste/texture would be. Give it a try and let me know how it turns out for you!
okiie will try them,can i use self raising flour,or wheat flour?
Best to use plain flour. SR has baking powder which is not needed in this recipe and wheat flour might give you different results than what is expected.
Salam Fauzia, is it possible to make these and freeze them and also can I oven bake them. I like to prepare and freeze things so I can easily prepare when guests arrive and so spend time with them. I didn’t get an opportunity to learn to cook from my mum may Allah bless her so ur a true inspiration for me.
W/Salaam, yes you can fry and freeze these then warm them up in the oven before serving. Oven baking them will not give as flaky and crispy a result as frying.
Also how many will this make? Thank you.
I actually have never counted. Sorry!
can i roll the kachoris wid rolling pin?
You can if you want. Careful not to burst them though. 🙂
Hi can u plz post keema
Hi can u plz post keema kachori ?
Hy du u hav keema cutlets
Hy du u hav keema cutlets recipe
Hi Fauzia. How much salt
Hi Fauzia. How much salt would you recommend using for this recipe?
About half a tsp to three
About half a tsp to three-quarters of a tsp.
i tried this recipe only i used chicken filling. my kachories turned out too hard
and crispy. Is it bcoz i fried thm too long on high heat.
Yes it is possible, or you
Yes it is possible, or you might have overworked the dough.
salaam sister.can the
salaam sister.can the kachoris be prepared earlier & leave them at room temp.then fry them just b4 we eat.
W/Salaam, you can half-fry
W/Salaam, you can half-fry them until they are a pale golden colour then store until needed. When ready to serve, just fry them up all the way until they are nicely coloured.
salaam sister,thank you for
salaam sister,thank you for your reply,so are you actually not recommending early prep & fry later.
W/Salaam, yes I would not
W/Salaam, yes I would not recommending storing the kachoris raw, sometimes the dough tends to continue softening as it sits. If it is just a couple of hours or so then it should be fine, just cover and refrigerate (do not leave them at room temperature).
salaam sister.thank you.for
salaam sister.thank you.for that help & ramadan kareem to you & ur family.
Salams Fauzia could you plz
Salams Fauzia could you plz post the kachori chaat recipee. Shukran
W/Salaam, you can use my
W/Salaam, you can use my samosa chaat recipe, just make kachoris using this recipe and put the chaat recipe using that recipe. Here is a link for you: http://www.fauziaskitchenfun.com/recipes/snacks-bites/samosa-chaat