Khasta Kachori / Moong Dal Kachori - Step by Step Recipe ~ Indian Cooking Challenge! (2024)

Kachori, a word that conjures a lot of lovely memories spent during college days. This was one snack that I got introduced by my North Indian friends. Once when we went for a movie, my friend got us homemade Kachoris that her mom made. They were so crispy and tasty, the taste that I could never forget. I again got to taste some authentic kachoris during my visit to Delhi and realized that each one varies based on what goes in.

For this month of Challenge, I wanted to make some savory snack and was wondering what will fill that bill. It was coming back to Samosas. Yet I didn't want to make these as I regularly used to make at home. Then during my chat with Medhaa, we naturally moved to discuss what could be the next one on Indian Cooking Challenge and we finally banged on Kachoris. I asked if her Mom has an authentic recipe and she said she can get one from her Aunty who makes some lovely Kachoris.

Medhaa not only got the recipe from her Aunt, she also tried recipes from Tarla Dalal. Finally, she mixed both recipes and came about her own. So for this month we have a tried and tested recipe from Medhaa of Cook with Love! Thank you Medhaa for the recipe.

We choose three different fillings - Moong Dal Filling, Peas Filling, and Onions. Members had the choice to make any one or all the three.

Step by Step Pictures for Making Kachoris

The dough is the same for all the fillings.

Kachoris ~ Fried Dumplings with Fillings

Adapted from Medhaa's Aunty and Tarla Dalal

Resting Time for the Dough is app 1/2 hr - 1 hr
Frying time for the Kachoris - 20 mins for each batch app.
Soaking Time for the Filling is app. - 1 hr
Cooking Time for the Filling is app - 15 mins
Yields - 15

Ingredients for the Dough

2 cups All Purpose Flour / Maida
1/4 cup Oil / Ghee
1/2 tsp Salt
Water for kneading

Instructions for making the Dough

Mix the flour and salt. Add the oil / ghee and mix till you get a bread crumbs texture.
Slowly add water and make a soft dough. Knead well for about 8 minutes.
Cover and keep aside to rest for at least half hour.

Special Tips / Notes for the Dough

Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
The dough could spring back for many reasons:

• Dough is too cold (If wet cloth is used).
• Dough is not soft enough.
• Not kneaded for enough time.
• Oil is less.
• Not rested enough.

Khasta Kachori - Moong Dal Kachori

Ingredients for the Fillings

1/2 cup Split Yellow Moong Dal (yellow)
1 tsp Cumin Seeds
A Pinch Hing / Asafoetida
2 tsp Curry Leaves, chopped fine (opt)
1 tsp Green Chilli - Ginger paste
1 tsp Saunf / Fennel Seeds Powder
1/2 tsp Garam Masala
1/2 tsp Red Chilli Powder
1 tsp Mango Powder / Amchur
1 tsp Cooking Oil
Salt to taste

Instructions for making the Fillings

Wash and Soak dal in water for at least 1 hour. You can go upto 4 hours not more.
Drain the water well.
Grind the dal to a coarsely. (Will resemble Idli Rawa)
Heat oil in a pan.
Add the hing and cumin seeds.
Once the seeds splutter add the curry leaves.
Add the dal.
Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
Cook for another 10 minutes on low till the dal turns slightly brown.
Add all the masalas.
Cook for few minutes till the aroma of the spices hit you.
Add Salt.
Remove from heat and keep aside to cool.

Special Tips / Notes for the Fillings

The fillings have to be really dry if not when rolling they will ooze out when rolling.
Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.
If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. So, it will have to be just pressed out using your palm.
Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.

Muttar Ki Kachori from Tarla Dalal

Ingredients for Green Pea Filling

2 cups Green Peas
1 tsp Green Chillies, chopped
1 tsp Ginger, grated
1/2 tsp Nigella Seeds / Kalonji
2 tsp Fennel Seeds / Saunf
2 Bay Leaves
1 tsp Chilli Powder
1 tsp Garam Masala
4 tbsp Coriander, chopped
2 tbsp Oil
Salt to taste

Instructions for Green Pea Filling

Coarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
Heat the oil in a pan, add the nigella seeds, fennel seeds, bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
Add the chilli powder, garam masala, coriander and salt and saute for 2 more minutes. Remove the bay leaves and discard. Divide into 12 equal portions.

Pyaz Ki Kachori

Ingredients for the Onion Filling

2 cups Onions, finely chopped
1 tsp Nigella Seeds / Kalonji
2 tsp Fennel Seeds / Saunf
2 Bay Leaves
1 & 1/2 tsp Green Chillies, finely chopped
2 tbsp Bengal Gram Flour (besan)
2 tsp Coriander Powder / Dhania
2 tsp Chilli Powder
1 tsp Garam Masala
3 tbsp Coriander, chopped
2 tbsp Oil
Salt to taste

Instructions for making the Onion Filling

Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
Divide into 12 equal portions and keep aside.

To make the Kachori's

Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or, flatten the ball using your fingers having the center thick and sides little thin.
Place about 1.5 tsp of the filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 - 7 mins.
Then, using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough.
Meanwhile, heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.
Drop the kachoris in batches of 3 - 4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them.
After it rises up (about 2 minutes), turn it over.
Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
Serve with coriander chutney and tamarind chutney.

Special Tips / Notes for making the Kachoris

You can fry 3 kachori's at a time.
The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
It will not be crisp if the oil is too hot.
This takes really long time to get cooked, so be prepared.
Special notes to remember, I started with a smaller cup, but the dal after soaking was more than what was needed. So I had to make the dough then and there. Instead of oil as I previously kneaded, I added ghee. This resulted in faster dough. Since you anyway will cook this in sim, the cover will be crispy no doubt.
So, have a check on the dal you use. For the other filling I am not sure. Maybe I will check with others and update here.

I must say of all the Challenges, I loved this the best. Maybe because I love savories or maybe I simply love kachoris. I am really thrilled that I finally made this at home. I almost missed making it today, having since postponed until the very end.

On my part, this reminded me so very much of my college days and especially one outing when my friend brought us homemade kachoris. Finally, after so many years, I get to make them myself!

Today being Sunday it was really so very hectic. But I was determined that I make it. With great difficulty I got the kids take their nap, as I planned it during that gap. After spending nearly 2 hrs making this, I was happy that it was a great hit. Everybody simply loved it. In fact, Konda said I should make this every day for it.

I was glad that I made the other batch as parents really liked it very much too. This is surely something that I am going to make very often. I am sure everybody enjoyed making the kachoris at home.

To all my ICC members, please link your Kachori post to Mr. Linky.

Recipe