I was planning on sharing this recipe a couple of days back but I was having too much Diwali fun and work took a back seat. I made these Moong Daal Khasta Kachori in our Diwali potluck party along with Gajar Halwa. This Spiced Mung Bean Stuffed Flaky Dumpling with its flaky, buttery crust is one of my favorite guilty pleasures, especially during the cold winter season. Moong Daal Khasta Kachori is one of the favourite deep fried indulgence and love it with a cup of tea.
What is Moong Daal Khasta Kachori ?
Kachori is one of the most popular street foods in North India. The local vendors prepare it freshly and fry it in a ginormous pan during morning hours, It’s great for breakfast on-the-go and around evening hours for people to pick it their way home. A perfect warm indulging snack to keep you going, especially on those cold winter months. There are different variety of stuffing used in kachori and my favourite has always been Moong Daal Khasta Kachori.
It’s often enjoyed with Fresh Coriander Chutney and Sweet Tamarind Chutney. Occasionally, it is also paired with Aloo Tamatar Sabzi for weekend breakfast.
As for me, a cup of tea is enough to wash it down.
So, what the trick to flaky Kachori?
- Adding fats to the flour – ghee is the best option but you could also use oil. You have to incorporate the fats into the flour evenly before adding water and kneading.
- The filling shouldn’t be wet or too moist.
- The temperature of the oil should be low when you drop the prepared dumplings. It takes easily 15 minutes to fry these Kachori. It’s extremely important to continue frying in low to medium heat for about 10 minutes before cranking up the heat for the golden-brown color.
If you follow these tips, the Kachori will definitely turn flaky and will stay flaky for several days.
The Filling for the khasta kachori:
You can choose various fillings and endless options are available. The key is to avoid retaining too much moisture in the filling. In terms of spice, I kept it mild but do taste the filling and add more spice, if you wish. I like to overload the moong daal filling with hing(asafoetida) because I absolutely love that flavor. If you don’t like asafoetida, exclude it from the recipe.
While there is definitely a certain amount of work involved in making these, in the end, it does feel worth all the work. The best part is that you can make these in bulk and enjoy over the next few days. If prepared correctly, they easily last for 10 days and stay flaky. Just store in an air tight jar once it is cooled completely.
for the filling
- 2 tablespoons ghee
- ½ cup yellow mung beans
- 3 tablespoons chickpea flour
- 1 teaspoon kasoori methi
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder
- 1 teaspoon dry mango powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon asafoetida
for the dough
- 2 cups all purpose flour
- 4 tablespoons ghee
- 1 teaspoon salt
- ½ teaspoon sugar
- 1 ½ cup warm water, you might need more or less
- enough oil to deep fry these Kachori
- Start by preparing the filling.
- Soak the mung beans over night. Then, drain them and keep it aside.
- Place a heavy bottom pan on medium heat. Once the pan is hot, add the ghee. Once it melts, scatter the chickpea flour. Stir the chickpea flour constantly for 5 minutes or until the raw flavor of the flour is gone (using a rubber spatula really helps at this stage).
- Drop the drained mung beans and mix it around. Then, add all the spices (whole and ground), salt and stir around to mix everything. Keep stirring and cooking for about 7 minutes. The moisture will be gone and it would turn crumbly. Add the asafoetida and mix it around for 1 more minute.
- Keep the filling aside and let it cool completely.
- In the meantime, prepare the dough.
- Add the flour into a mixing bowl, followed by salt and sugar. Pour the ghee and mix everything until it's crumbly but holds shape.
- Pour the water, little by little, as you might need more or less. Knead the dough for 10 minutes and then, cover it with a damp cloth for 30 minutes.
- After 30 minutes, knead the dough one more time and divide it into 14 dumplings.
- To shape the filled dumplings, you could either use your hand or use the rolling pin. I prefer the rolling pin. Take each dumpling and flatten it out a little so you can stuff the filling (about 1 tablespoon). Then, pinch the edges and seal it tightly. You could apply little bit of water on the edges to do so. Then, either using your hand or the rolling pin, gently flatten the filled dumpling.
- Shape rest of the dumpling the same way.
- Key note: Just before frying, press the center of the flattened filled disc gently. This will help puff up the Kachori beautifully.
- Place a heavy bottom pan and pour enough oil (about 2.5 inch from the bottom of the pan). Try to use the biggest pan you have as these take time to fry.
- Key note: The temperature of the oil for frying should be about 160 F/ 71 C. If you don’t have a thermometer, there are two other ways to check
- •dip the back of a wooden spoon in the oil. If light bubbles appear, it’s ready.
- •drop a tiny pinch of the dough in the oil. If it sinks to the bottom of the pan and then slowly comes up with tiny bubbles, it’s ready.
- Depending on how big your pan is, drop the filled dumplings. Give enough space for these to puff up. In about 3 minutes, these should start puffing up. Flip gently every few minutes and keep frying at the same heat for 10 minutes.
- Then, crank up the heat to medium high and fry for 5 minutes or until the color changes to golden brown.
- Take it off the pan to either a cookie wire rack or kitchen towel. I prefer cookie rack because the moisture passes through leaving the kachori flaky. With kitchen towel, there is always a chance of the moisture getting trapped and making the bottom a tad bit soggy.
- Key note: If you are frying these in batches, make sure you wait for the temperature of the oil to come down before you drop the next batch.
- Serve these warm or at room temperature with your choice of dipping and sides. If you intend to store them, allow it to cool completely before storing in an airtight jar.