Khasta Kachori || Moong Dal kachori

Khasta Kachori - When its raining and you are craving for something spicy and hot fried snack, khasta kachori is the best option. 

Video Link -->

Recipe :

Ingredients - 

1 cup Moong dal (Petite Yellow Lentils)

2 cups maida

1 tbsp Ajwain (Carrom seeds)

salt to taste

Oil for deep frying   

1 tsp of rai ( Mustard seeds)

1 tsp jeera (Cumin seeds)

1 tsp hing (Asafoetida)

1/2 tsp saunf (Fennel seeds)

2 tsp red chilli powder

1 tbsp coriander powder (dhania powder)

1 tbsp amchur powder (Dry mango powder)

2-3 tbsp besan (Gram flour)

Steps -

Stuffing:

1. Wash Moong dal properly, drain water. 
2. Soak the Moong dal by adding 2 cups of water for 2-3 hours.

       After 2-3 hours --

1. Heat a pan, add 2 tbsp oil. Once the oil is hot, add  1 tsp of rai ( Mustard seeds), 1 tsp jeera (Cumin seeds),1 tsp hing (Asafoetida), 1/2 tsp saunf (Fennel seeds)
2. Now drain water from soaked Moong dal and add it to the seasoning.
3. Add 2 tsp red chilli powder, 1 tbsp coriander powder (dhania powder), 1 tbsp amchur powder (Dry mango powder), 1 tsp salt and saute well for 2 mins.
4. Now Add 2-3 tbsp besan (gram flour) and mix well and allow it to cook for 3-4 mins (do not cover the lid, just saute and leave it open)
5. The stuffing is ready. Keep aside and allow it to cool.

Dough:

1. Take a bowl, add 2 cups maida, 1 tbsp salt, 1 tbsp Ajwain (Carrom seeds), 2 tbsp oil amd mix well for 2 mins
2. Now slowly add water and make a medium dough 
3. Rest the prepared dough for 15-20 mins

Preparing Kachoris :

1. Knead the rested dough for 2 mins. pinch out a small portion and roll out flat from corners
2. Add the stuffing at the center and seal the kachori firmly ( sealing firmly is very important, else the stuffing might come out while frying)
3. With very gentle hands, flatten the sealed kachori and roll out flat.
4. Heat oil for deep frying (Tip - Do not heat the oil too hot, heat it to a medium consistency)
5. Fry the prepared kachoris on low flame, the kachori will submerge at the beginning, later it will start floating on oil. This is the point when you flip the kachori and fry on both sides till golden brown.

(Note - Do not touch or move the kachori while its submerged in oil, let it float up and then flip and fry)😀

Tasty, mouth watering and finger- licking Khasta kachori is ready 

@Manali's Recipe