Dal Kachori / Khasta Kachori / Moong Dal Kachori

Dal Kachori / Khasta Kachori / Moong Dal Kachori

By NamakShamak
  • Serves: 12
  • Prep Time: 20 Minute
  • Cooking: 20 Minute
  • Calories:




As kids, we were very occassionaly treated with chaats and sweets like bhel ,sev puri ,kachoris,gulab jamun,mithais, or for that matter even chocolates…We had to wait for some guests, rather some really generous guests ,who would get some chocolates or mithais when visiting us…. Treats like mithais,shrikhands,basundi’s were only meant for festivals and special occassions!! We remembered our days as kids when me and my husband were doing Ganpati aarati and offering “Niveyadyam”of shrikhand puris and modaks and here was my  little toddler least interested in pouncing upon the sweet treat put up, as otherwise we were expected to do as kids during our times! Reason for his disinterest was obvious…Shrikhands ..thanks to the Amul or Chitales and host of other Dairy products makers, is available around the year…and so is the case with mithais…that are available at the sweet shops at every nook and corner. With the increasing disposable income of average urban indian household , all the treats are now affordable to many. And one more reason is ofcourse the internet and a powerful medium – Food Blogs…. Modern homemakers perfer making chaats and mithais at home , considering the hygiene and health for their loved ones ..and they can whip up anything, be it chinese,italian or any indian dish from any part of india thanks to various recipes and the step by step pictures made availabe on food blogs and websites!! So when I decided to make Khasta Kachoris at home( they were my favourite when I was young, and only my Mama bought it for us ,whenever he visited us), I had the convinience of internet to search and research on the perfect recipe!! And when it comes to a rajasthani recipe, Tarla Dalal is the best….So this recipe is an adaptation from the recipe posted on her website, ofcourse with slight variations and twists. But the end result was fantastic….Me my husband and surprisingly my kiddo enjoyed it too!!

Ingredients

Directions

  1. Knead a stiff dough from wheat flour,maida,rawa,ghee ,salt and water. Keep covered for ½-1 hour
  2. Drain the soaked moong dal using a sieve. Coarsely grind the moong dal without using any water. Heat oil in a pan and add cumin seeds and hing. Add green chilly-ginger paste and saute for 1 min till the raw smell goes. Add the ground dal and fry on a
  3. Pinch small portions of the knead dough and roll out small round , slightly thick puris. Place a small portion of the stuffing at the center and gather together the sided and pinch at the center. Flatten it a bit using palms and roll it using a rolli
  4. Heat oil in a kadhai . The oil should not be too hot , else the puris will not be flaky. A small bit of dough once dropped in oil should come up only aftersome time , not immediately. Drop the kachoris and fry them on a low flame , till brown and cri

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak