Monday, 16 September 2013

Khasta Kachori / Kachori / Moong dal ki Kachori


For Crispy Crust

1 Cup Maida
2 Tbsp oil / ghee
2 – 3 pinch Baking soda
Salt to taste

For Filling

¼ Cup Moong Dal (Soaked)
1 tsp Roasted Saunf powder
1 tsp Roasted Coriander powder
1 tsp Red Chili powder
1 tsp Roasted Cumin powder
¼ tsp ginger paste
½ tsp Amchur powder (Dry Mango Powder)
1 – 2 Pinch Hing
Salt to Taste
1 Tbsp oil
2 Tbsp water
Oil to Deep Fry


1.  Take bowl sieve maida with baking soda, add ghee / oil mix it well and make soft dough by adding water.  Divide dough into (7 - 8) equal size balls and keep it  aside for half an hour. (Cover it with damp cloth)

2. Heat the oil in a Kadai put soaked moong dal and add all the masala mentioned in filling table (saunf, coriander, chili, cumin, ginger paste, amchur and hing) and mix it well.  Add 2 tbsp water and cook it in low flame (cover the kadia with lid), once the dal is done add salt stir. Now mash it with masher and allow it to cool. Divide dough into (7 - 8) equal size balls

3. Roll out each ball into thick puri. Place a ball of filling in the center of puri. Surround the filling mixture with the dough by slowly stretching it over the filling mixture and seal the ends tightly and make a ball. Flatten the ball slightly.

4. Heat the oil in a kadai, deep fry all the kachoris in a low flame till golden brown on the both sides.(Fry it in batches)

5.  Serve with coriander chutney and tamarind chutney. You can store it in an airtight container.

Note: Perfect kachori means it should be layered and crispy like this.

Thanks and Regards,

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  1. I love kachoris you have made them so well :) wish I can have one right away

  2. Thanks you very much Priya for your love and support.

    Once again Thank you very much.....:-)


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