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kachori chaat has combination of different flavors, taste and texture. It has balance flavor of spicy, sweet and tang.

MoongDal khastha Kachori
MoongDal khastha Kachori

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Khasta’ is the Hindi word. It means flakySo these khasta kachoris have flaky and crispy texture. Different region has different pronunciation for the word kachori. Many calls it kachaudi, kachauri, kachodi as well.

This is different method than usual moong dal kachori. No soaking is required. Dal is dry roasted and then ground into powder form. After that it is spiced and flavored with spice powders.

Since we are not soaking the moong dal, the stuffing will be dry and free of moisture. So fried kachori will stay crispy and flaky for longer period of time .

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INGREDIENTS for khaasta Kachori:-

FOR STUFFING:

  • ¼ cup moong dal ¼ cup moong dal
  • ½-¾ tsp chilli powder, adjust to your spice level ½-¾ tsp chilli powder, adjust to your spice level
  • ¼ tsp turmeric powder ¼ tsp turmeric powder
  • ½ teaspoon coriander powder ½ teaspoon coriander powder
  • ¾ tsp fennel seeds, crushed ¾ tsp fennel seeds, crushed
  • ¼ teaspoon cumin powder / jeera powder ¼ teaspoon cumin powder / jeera powder
  • ½ tsp dry mango powder / amchur powder ½ tsp dry mango powder / amchur powder
  • ¼ tsp garam masala ¼ tsp garam masala
  • a pinch of hing a pinch of hing
  • 1 tsp sugar 1 tsp sugar
  • salt to taste salt to taste
  • 4-5 tsp water, or as required 4-5 tsp water, or as required

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FOR DOUGH:

  • 1 cup maida / plain flour / all-purpose flour 1 cup maida / plain flour / all-purpose flour
  • 1 tsp semolina / rava / sooji 1 tsp semolina / rava / sooji
  • 3 tbsp oil 3 tbsp oil
  • salt to taste salt to taste
  • pinch of soda, optional pinch of soda, optional
  • water to knead to dough water to knead to dough
  • oil for deep frying oil for deep frying

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MoongDal khastha Kachori

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INSTRUCTIONS FOR MAKING kHASTA KACHORI:-

MOONG DAL KACHORI STUFFING RECIPE:

  • firstly, in a large kadai dry roast moong dal and powder them
  • add chilli powder, turmeric powder, coriander powder, cumin powder, crushed fennel seeds, dry mango powder.
  • also add garam masala, hing, sugar and salt to taste and mix well.
  • add water and mix well.

MOONG DAL KACHORI DOUGH making Methods:

  • firstly, in a large mixing bowl add 1 cup of maida, rava and oil and salt to taste.
  • crumble the flour well with oil.
  • in addition, add water little by little and knead to form a dough and cover them for 15 mins with wet cloth
  • now pinch a small lemon sized ball and flatten it.
  • now scoop 1 tsp of prepared moong dal stuffing.
  • get the edges together and form a bundle.
  • furthermore, gently press the edges and flatten.
  • deep fry kachoris.
  • then press with the spoon to puff up.
  • finally, serve moong dal kachori

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MoongDal khastha Kachori
MoongDal khastha Kachori

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