Moong dal dry kachori is an all-time favorite dry snack made with a spicy fried moong dal filling and plain flour. It has a slightly sweet and slightly spicy taste and is a mini version of the popular khasta kachori recipe. Unlike other kachoris, you can store it for 15-20 days without compromising its taste.
I will share the perfect ingredient ratio and a few no-fail tips that will help you make the perfect khasta kachori on your first attempt. This delicious and satisfying snack can be enjoyed at any time of the day. Do try it!
- Instead of soaking moong dal, I made the kachori stuffing with fried moong dal, besan-based farsan, and regular spices. The stuffing is slightly spicy, sweet, and chatpata, and you can adjust the amount of spices according to your preference.
- I have used maida (all-purpose flour) to prepare the kachori, but you can also use wheat flour or a combination of wheat and plain flour for a healthier version.
- The most important tip for a crisp and crunchy kachori is to deep fry them on a low flame. It may take time, but there is no shortcut to it. Keep the flame low until the kachori is completely puffed up, and then increase the flame to medium until all the kachoris turn slightly golden brown.
Please do visit my other related recipe collection like
Dry kachori recipe | mini kachori recipe | mini farsan kachori | moongdal dry kachori
For kachori dough
- 1.5 cup maida - all purpose flour
- Salt to taste
- 2.5 tbsp hot ghee
- ½ cup or slightly hot water or as required
For instant masala
- 4 tbsp or ¼ cup fried moong dal
- ¼ cup gathiya
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tbsp white sesame seeds
- 2 tbsp sugar
- ½ tsp turmeric powder
- 1 tsp kashmiri red chilli powder
- Pinch of hing
- Salt to taste
- 1 tsp garam masala
- 1 tbsp tamarind paste
- Oil for deep frying
For kachori dough
- In a mixing bowl, add maida, salt and hot ghee. mix well. Add water gradually and knead medium soft and smooth dough.
- Grease with oil and and rest dough for minimum 30 minutes.
For kachori stuffing
- In a mixture jar, add fried moong dal and gathiya. Grind it into coarse powder.
- Then in a same jar, add coriander seeds, cumin seeds, fennel seed and white sesame seeds, turmeric powder, red chilli powder, hing, salt, garam masala. grind into powder
- Add grinded powder into crushed farsan mixture.
- Add tamarind paste and Mix well.
- kachori stuffing is ready.
Assembling the Kachori
- Knead the dough once again to make it pliable. Cut it into equal parts.
- Roll into a small disc.Place the stuffing ball and bring the edges together to seal .
- Remove all the extra dough from top.
- Flatten the kachori with your palm.
- Prepare all kachoris in the same way.
Frying the Kachori
- Heat oil. Add a bit of dough to check if it rises.
- keep the flame low and Now start adding the kachoris 8-9 at a time.
- Do not touch kachori till it comes on oil surface and puff up.
- Fry the kachoris on slow flame stirring often for a even golden color .
- Remove it in wire rack or kitchen paper.
- Let cool to store in a airtight container.
- Grind the dal and gathiya using pulse grinding to prevent oil from releasing.
- Adding tamarind pulp can increase the shelf life of kachori.
- Rub the ghee with your fingers until it is well incorporated with the flour.
- If the flour holds a shape between your palms, it means that the ghee is enough and well incorporated.
- Make a smooth and medium-soft dough for the kachori.
- Press and flatten the kachori to its center.
- Fry the kachori on low-medium heat.
- Store the kachori in an air-tight container. It can stay good for up to 15 days.