Khastha Kachori/Moong Dal Kachori ~ January Challenge

Kachori,a savory snack is a challenge for the month January at Spice Your Life by Srivalli.My Special thanks to her for organizing the wonderful event every month,and helping me to learn new dishes with tips to make them perfect.She gave 3 kinds of stuffing but I selected Kastha Kachori and would like to try the remaining also in the coming weeks.

My Kachori turn out well,they puffed up well,me and my hubby enjoyed them with Sweet and Green Chutney(store bought),ofcourse a cup of coffee too.

Kachori is my mom's all time favorite snack,we don't get perfect Kachoris in our home town,seeing this challenge I remembered my childhood days,we use to have this Kachori in a famous sweet shop Sharma Sweets in Vizianagaram 1 hr drive from home town,kachori and kaju katli are my favourite items in that shop.

Adapated 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

For the Dough
Ingredients Needed:

All purpose flour / Maida - 2 cups
Oil/ Ghee - 1/4 cup ,
Salt - 1/2 tsp
Water for kneading


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

Special Tips / Notes for the dough:

  1. 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.
  2. 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 Needed:

Split Moong Dal (yellow) - 1/2 cup
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 2 tsp chopped fine (opt)
Green Chilli - Ginger paste - 1 tsp
Sauf / Fennel seeds powder - 1 tsp
Garam Masala - 1/2 tsp
Red Chilli powder - 1/2 tsp
Mango powder / Amchur - 1 tsp
Oil - 1 tsp
Salt to taste


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

Special Tips / Notes for the filling:

  • 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.
  • For idea on pressing the filled kachori, check out Manjula's method. If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.
  • 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.
When I told my mom about Kachori,her next dialogue was can u make some for me when u come India next time,so in my next visit to my mom's place I'll make this for my mom will we'll enjoy them together.So I'm waiting for the day.


Anonymous said...

Kachori look perfect, Kavya! I made them with green peas filling..

ARUNA said...

very cute kachoris!

Medhaa said...

Am glad you liked them, try out the others too sometime. Thanks for participating

Reshmi said...

lovely kachori would be a gud tea time snack...