Khasta Kachori / Moong Dal Kachori / Kachori Recipe

To make 6-7 kachori

Ingredients

For Cover

All purpose flour - 3/4 cup

Semolina / sooji - 2 tbsp

Butter - 2 tbsp

Carom seeds / ajwain - 1 tsp (Optional)

Salt to taste

For stuffing

Moong dal - 1/2 cup (Wash the dal and soak in a enough water for about 2 hours.)

Ginger - 1 inch piece (finely chopped)

Curry leaves - 6-8

Red chili powder - 3/4 tsp

coriander powder - 1 tsp

Cumin powder - 1 tsp

Funnel seeds powder - 1 tsp

Dry mango powder - 1 tsp

Turmeric powder - 1/4 tsp

Pinch of asafoetida

Oil - 2 tbsp

Salt to taste

Procedure

To make Cover

• Mix semolina in a sifted all purpose flour. Add carom seeds and salt to taste. Mix well.

• Add butter and mix it with flour. Remove all lumps. 

• Now, start kneading the dough by adding little water at a time. Make a stiff dough and cover it with plastic wrap. Let it rest for half hour. Meanwhile make the stuffing.

To make Stuffing

• Drain out all the water form moong dal. Add into blender and grind it coarsely. Keep it aside.
• Heat oil in a pan. Add cumin seeds, ginger, pinch of asafoetida and curry leaves. Let them splutter. Add ground moong dal and keep stirring the mixture till moisture evaporates. Reduce the heat and cover the pan. Let it cook for 4-5 minutes.Keep stirring in between. Add red chili powder, coriander powder, cumin powder, funnel seeds powder, dry mango powder, turmeric powder and salt to taste. Mix well and cook for 2-3 minutes. 
• Let the mixture cool down. Once the mixture cool down, crumble the lumps in it. Now, the stuffing is ready. You can also add some roasted sesame seeds in it to make stuffing more tasty.

• Divide the dough into 6-7 equal parts. Take one ball and flatten with your hand to make a small puri. Keep the center thick than the edges.
• Place the stuffing on it and put the edges together as shown in picture. Seal the edges to make round ball.

• Now, flatten the stuffed ball gently with your palm. In similar way, make all the kachoris.

• Deep fry them till they get nice brown color on both the sides. It will take around 5-6 minutes.

• Serve with dates and tamarind chutney.