Khasta Kachori and Kachori Chaat

Friday menu is always something special at our place. And when I say special, its high calorie goodness. Once in a while, treating oneself with fried food is okay, I guess. Today, its the famous Rajasthani Mung Dal Khasta Kachori. A savory Indian flaky pastry stuffed with lentils, with a distinct fennel flavor.

All Purpose Flour/Maida - 1 cup
Corn Starch - 1 tbsp
Oil - 2 tbsp

Mung Dal/Split Green Gram - 1/4 cup
Kasuri Methi/Dry Fenugreek Leaves - 1/2 tsp
Fennel Seeds/Saunf/Badishep - 1/2 tsp
White Sesame Seeds/Til - 1/2 tsp
Coriander/Dhania Seeds - 1/2 tsp
Cumin/Jeera Seeds - 1/4 tsp
Garam Masala - 1/4 tsp
Chat Masala - 1/4 tsp
Turmeric/Haldi - 1/8 tsp
Green Chilies - 3
Oil - 1 tbsp
Mung Dal Kachori
How to make Mung Dal Khasta Kachori:
  • In a mixing bowl, add all purpose flour, corn starch and salt. Mix well and add oil (or ghee). Mix well with your hands. Now add water, little at a time, and knead to form a soft, pliable dough. Cover the bowl with plastic food wrap and let it rest for about 30 minutes.
  • Instead of corn starch, you can use corn flour or rice flour.
  • Soak mung dal in about 4 cups water for 3 - 4 hours. Wash the soaked dal well and drain the water. Place the dal in a strainer or colander for 15 - 20 minutes, so that dal loses all water.
  • In a blender/mixer jar, add all the spices - kasuri methi, fennel seeds, sesame seeds, coriander seeds, cumin seeds, garam masala, chat masala, salt and turmeric. Grind all the spices to a coarse powder. Now add mung dal, green chilies and blend along with the spices to a coarse mixture. 
  • Instead of chat masala you can use Aamchur or Mango Powder.  Green chilies can also be substituted with red chili powder. 
  • Heat about 1 tbsp oil in a pan. Add the coarse mixture and sauté it at low flame for about 5 minutes. Make sure that the moisture of the dal is lost and no longer smells raw. Taste for seasonings and add more salt, chili powder to suit your taste. Let the filling cool.
  • If you want to save some time, use store bought fried Mung Dal. Blend it with your choice of spices and your Mung Dal filling is ready.
    Making Kachori
  • Divide the dough into 10 round balls. Flatten each dough ball using your finger tips or use a rolling pin. Place 1 - 2 tsp of mung dal filling in the center and gather the edges to form a round ball. Let the stuffed dough balls rest for few minutes. Using your palms, flatten them gently.
  • Heat oil for deep frying. Deep fry the stuffed Kachoris in medium hot oil until both sides turn golden brown.
  • Enjoy hot Kachoris as it is or with chutney or as Kachori Chaat. 
Kachori Chaat:
Crack the fried kachori in the center. Add Cilantro Mint Chutney, Dates Tamarind Chutney, beaten yogurt/dahi. Sprinkle some chat masala. Top it with your choice of toppings - finely chopped onions, boiled potatoes, cooked bean sprouts, tomatoes, pomegranate arils, raw mango, shev, cilantro.
Chaat Kachori


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