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Khasta Kachori Moong Dal Recipe

Deep fried pastry stuffed with spicy Moong Dal. Khasta refers to the flaky pastry shell (Khol)

Khasta Kachori is a common item in Uttar Pradesh and Punjab specially during weddings. The stuffed Khol is deep fried at a low to medium heat. The key to being Khasta (Flaky crisp) is amount of shortening in the Khol and the low frying temperature. Khasta Kachori is served with Peppermint Chutney , Tamarind Chutney and Chaat Wala Dahi . The leftovers are dried out and soaked in Dahi yogurt as a snack as well. The dried leftovers can also be used as Paapri to make Paapri Chaat .

Ingredients

1. Khol: 14

Stuffing

1. Split decorticated Mung beans (Dhuli Moong Dal): 1 Cup

2. Water: 5 cups to moisten Dal

3. Cayenne pepper ground: 1 teaspoon or to taste

4. Salt: ¼ teaspoon maximum. The salt makes the stuffing watery. Add minimum amount of salt or no salt at all.

5. Coriander powder: ½ teaspoon

6. Clove powder: ¼ teaspoon

7. Cumin seeds: ½ teaspoon, slightly crushed

8. Coriander seeds: ½ teaspoon, slightly crushed

9. Fennel seeds: ½ teaspoon, slightly crushed

10. Cilantro: 2 Tablespoons, washed stem discarded, leafs chopped

11. Asafetida (Hing) powder: ¼ teaspoon

12. Canola oil for frying

Method

Stuffing

1. Wash and rinse Moong Dal.

2. Put water and Dal in a pot. Bring it to a boil. As soon as it comes to boil, shut off heat. Cover and let it rest 15 to 20 minutes. Drain. Rinse in cold water. Drain well. You have moistened Dal. This process eliminates need to pre-soak Dal overnight.

2. Put moistened Dal in a blender, or a processor with minimum possible water. You want a coarse grind, not a fine paste. It should be grainy.

3. Add remaining ingredients. Knead it like a dough.

4. Heat a non-stick pan. Cook on medium heat to get rid of moisture. The stuffing should be damp and not wet. It should form like a very stiff dough.

5. Divide stuffing in 14 parts.

Frying

1. Preheat deep fryer to 275º F.

Note: You will not use rolling pin for the following steps. Lightly oil your hands and form Kachori.

2. Press one of the Khol ball to about 3 to 4" diameter. Place a part of the stuffing on top.

Gather the dough around folding the stuffing in. Make sure most of the air escapes. Press down again making it flatter.

5. Fry about 3 to 4 Kachori at a time, till they are golden brown.

Yogi's Notes

1. I don't roast Fennel, Coriander, and Cumin seeds. You may want to roast these seeds in hot 1 teaspoon of oil before mixing with Dal.

2. You may add 1 teaspoon of Punjabi Garam Masala in the stuffing.

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