Moong Dal Ki Khasta Kachori
Note – Dough weight 485 gms (approx).
Makes approx 10 kachoris with a dough weight of 50 grams each.
Moong Dal (मूंग दाल) – 2 Cup
All purpose flour (मैदा) – 2 cups
Salt (नमक) – 1 tsp
Carom Seed (अजवाईन) – ½ tsp
Ghee (घी) – 4 tbsp
Water (पानी) – as required
Moong Dal Dhuli (मूँग दल) – ½ cup
Cumin Seed (जीरा) – 2 tsp
Fennel Seeds (सौंफ) – 1 tbsp
Coriander Seed (साबुत धनिया) – 2 tbsp
Black Peppercorns (काली मिर्च) – 1 tsp
Dried Red Chili (सुखी लाल मिर्च) – 4-5 nos
Oil (तेल) – 5 tbsp
Asafoetida (हींग) – ½ tsp
Ginger, chopped (अदरक) – 2 tsp
Green chilli, chopped (हरि मिर्च) – 2 nos
Gram flour (बेसन) – 2 tbsp
Salt (नमक) – to taste
Black Salt (काला नमक) – ½ tsp
Turmeric Powder (हल्दी पाउडर) – ½ tsp
Red Chili Powder (लाल मिर्च पाउडर) – 1 tsp
Garam Masala (गरम मसाला) – ½ tsp
Coriander Powder (धनिया पाउडर) – 1 tbsp
Amchoor Powder (आमचूर पाउडर) – 1 tsp
Kasoori Methi leaves (कसूरी मेथी) – 2 large pinches
Oil (तेल) – for frying
In a flat bowl, drop in maida, salt, ajwain, and ghee. Rub the dough with your fingers, then pour water. Knead it to a soft dough. Keep it aside for 10 to 15 minutes.
Soak moong dal overnight. Drain the water and grind the moong dal coarsely. Blend cumin, fennel seeds, coriander seeds, peppercorns, and dried red chillies into a coarsely fine powder.
Add turmeric powder, red chilli powder, garam masala, coriander powder, amchur, and kasoori methi to the pan and mix them all together. Cool the moong dal mixture.
Divide the dough into equal-sized balls. Roll each ball into a small disc (about 3-4 inches in diameter).
Heat oil in a kadhai. The oil should be low to medium hot. Carefully slide the stuffed kachoris into the hot oil and fry them until they turn golden brown and crispy. Carefully flip the kachoris to fry them evenly. Remove the kachoris from the oil and drain them on paper towels to remove excess oil.
The Moong Dal Ki Khasta Kachori is ready to be served hot with some chutney and saunth. Enjoy them hot!