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  • Whole Wheat Moong Dal Stuffed Khasta Kachori

    1 vote
    Whole Wheat Moong Dal Stuffed Khasta Kachori
    Prep: 10 min Cook: 20 min Servings: 10
    by Hina Gujral
    170 recipes
    >
    Being a lazy cook I always love snacks which can be stored well for a week or so, it does not mean I do not like freshly made snacks but when you have boxes full of such snacks (Mini Samosas, Khasta Kachori) in your kitchen shelf, life becomes much more easier, especially during festivals when surprise visits by friends and family is not so surprising.

    Ingredients

    • For the dough:
    • 1 Cup Whole Wheat Flour
    • ¼ Tsp Salt
    • 2 Tbsp Refined Oil
    • Chilled water to bind dough
    • Oil for deep frying
    • For the moong dal filling:
    • ½ Cup Readymade Moong Dal Namkeen
    • 1 Tsp Asafoetida
    • 2 Tsp Each (Cumin Powder, Coriander Powder, Red Chilly Powder, Mango Powder, Fennel Powder, Pomegranate Seeds Powder - Anardana, Chaat Masala)

    Directions

    1. To bind dough, mix the flour, salt and oil. Rub gently oil and flour between your fingers until bread crumb like consistency is achieved.
    2. Add the chilled water slowly, mixing with your fingers as you pour. Always add water in small portions
    3. Do not knead the dough too much. The dough should be soft yet firm. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.
    4. Meanwhile, prepare the filling for kachori Crush Moong Dal Namkeen in blender to a coarse powder.
    5. In a pan dry roast all the masalas for filling and mix nicely with crushed namkeen, adjust salt and seasoning as per taste.
    6. To shape the kachoris, divide the dough into twelve small sized balls.
    7. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then edges.
    8. Place 1 teaspoon of filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a potli. Proceed to make all 12 balls.
    9. Let the filled ball sit for 3 - 4 minutes before flattening.
    10. Set the filled balls on a surface or on your palm with the seams facing up. Using the base of your palm, slowly and gently flatten them into about three inches in diameter.
    11. Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
    12. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
    13. Serve hot with sweet and sour chutney, yoghurt, onion and chopped coriander or store in airtight container.

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