India Food Network India


Moong Dal Khasta Kachori Recipe By Harpal Singh Sokhi

Mar 12, 2019







This Holi serve your loved ones with delicious and crispy Moong Dal Khasta Kachori, a quick and easy recipe by chef Harpal Singh Sokhi only on Emami Healthy and Tasty Cooking Oil. #SwaadKeRang


    For Stuffing:
    ½ cup Yellow Moong Dal
    2 tbsp Red Chilli Powder
    1 tbsp Coriander Powder
    ½ tbsp Cumin Powder
    2 tbsp Amchur Powder
    1 tbsp Garam Masala
    1 tbsp Fennel Seeds Powder
    Salt To Taste
    ¼ tbsp Sugar
    1 ½ tbsp Rice Bran Oil
    1 tsp Turmeric Powder
    1 tsp Ajwain
    For Dough :
    1 cup All Purpose Flour
    1 cup Whole Wheat Flour
    3 tbsp Ghee
    Salt to taste
    ⅔ cup Water at room temperature
    Rice Bran Oil To Fry
    1 tsp Ajwain



Making Stuffing:

– Take moong dal in a pan on low-medium heat and dry roast it by giving it a stir constantly till the colour changes slightly. It will take a good 8-10 minutes.

– Remove it on a plate and let it cool completely.

– Now dal is cooled to room temperature. Grind the powder using a grinder or blender.

– Add all the spices (red chilli, coriander, cumin, amchur, garam masala, fennel powder, ajwain, salt and sugar). Mix well.

– Add 1 ½ tablespoon of oil.

– Mix well so that everything is coated with oil. Then keep it aside.

Making the Dough:

– Take all purpose flour, whole wheat flour and salt in a bowl. Mix well.

– Add ghee. Mix it by rubbing the flour and ghee using your fingertips. It should be a breadcrumb like texture.

– Now start adding some water at a time. And make tight and stiff yet smooth dough.

– Cover it with plastic wrap or cover with another bowl upside down.

– Let it rest for 15 minutes.

Making Khasta Kachori:

– After 15 minutes knead the dough one more time and make it smooth.

– Divide it into 20 equal portions. Roll it into smooth balls and flatten it between your palm.

– Work with one ball at a time.

– Roll it into a 2-inch diameter circle.

– Place a couple of teaspoons of stuffing mixture in the centre.

– Gather the edges and pinch it. Now press it by your hand gently.

– It should be sealed properly.

– Now using the rolling pin again roll it very gently into a 2-3 inch diameter kachori. Give it gentle pressure while rolling. So the outer layer does not break.

– Keep the rolled kachori on the plate on a single layer. Keep it covered with kitchen towel.

– When you are about to do the rolling part. Heat the oil on medium-low heat for frying.

– Once hot slide the kachori carefully into hot oil. Slightly and gently press into circular motion using a spatula.

– It will puff up. Fry till the bottom turns golden brown. Then flip it. Again fry the other side till crispy and golden brown.

– Always fry the kachori on medium-low heat to make it crispy. If fried on medium high heat then it will get soft after it cools down.

– Once fried from both the sides, remove it using the slotted spatula. And put them on paper towel lined plate.

– Repeat the same for rest.

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