Wednesday, 27 February 2013

Khasta Kachori - Kachori with moong dal stuffing

Gujaratis are a group of people who love food and hospitality. Eating and entertaining is a family ritual. My mom grew up there and we have spent a good portion of our summer holidays in Ahmedabad. Khakras though quite simple are my fav. Simple things like Shrikhand and Poori with Aamras still linger in my memory. Lets not forget the Dhoklas and Theplas.

Avant Garde Cookies this month decided to make Gujju Snacks. I have already made Khakras and have failed miserably in making Dhokla. When I saw this recipe for Kachori, I knew I wanted to make it.

Kachoris are traditionally Rajastani. But this variation with Moong Dal stuffing traces its origins in Gujarat. It was just out of the world. We all loved it.


Maida (APF) 2 cups
salt 1 tsp
Oil a little
Cold water

Moong dal (soaked and drianed, powdered) 1/2 cup
Fennel seeds 1 tsp
Coriander seeds 1 tsp
Red Chilli 1
Turmeric 1/2 tsp
Ginger powder 1/2 tsp
Hing a little

To serve
Boiled and cubed potatoes
Cooked Chickpeas
Tamarind Date Chutney - recipe here
Mint Chutney - recipe here
Coriander leaves
Sev/Bhujia  - recipe here
Chilli Powder
Chat Masala

Method of Preparation

Preparing the stuffing

1. Soak Yellow split moong dal for a couple of hours. Drain.

2. In a mixie, powder Fennel seeds, Coriander seeds and Red Chilli.

3. Add the drained moong dal and grind into a coarse paste/powder. Do not add any water.

4. In a pan heat some oil. Add the moong paste along with some Salt, Turmeric, Ginger powder and Hing.

5. Saute for a few minutes till the dal is cooked a little. Keep aside.

Preparing the dough

1. Take the Maida in a bowl along with some salt and oil.

2. Knead into a dough (like chappati dough) using the cold water. Make sure that you are careful with the water. Unlike wheat flour, maida does not need that much water.

3. Cover and refrigerate for 15-30 minutes.

Making the kachori

1. Divide the dough into 16 small balls.

2. Take a ball (keeping the others covered).

3. Flatten into a small disc with your hand.

4. Place a tsp of the stuffing in the center.

5. Fold the dough around the stuffing.

6. Roll into a smooth ball and then flatten into discs.

7. Repeat for the rest of the balls.

8. Keep these flattened dough wrapped in cling film for an hour in the fridge. Make sure that they do not tough each other. They will stick to each other.

Frying the Kachori

1. Heat oil in a pan. When the oil is heated up, a small portion of dough put into the oil will rise slowly up. If it rises too fast, it is too hot. If it sinks, it is not hot yet.

2. Add a few Kachoris at a time and fry in a low flame.

3. When one side is browned, turn and cook the other side.

4. Take out from oil and drain in a kitchen towel.

5. Repeat for the rest of the dough.

You can serve this with chutney. I made some chaat with it. Read on for the chaat recipe

To make chaat

1. Place Kachoris in a plate.

2. Add some potatoes and chick peas (channa).

3. Add some yogurt over it. The add some tamarind-date chutney and mint chutney.

4. Add chopped onions and coriander leaves.

5. Top with some sev.

6. Sprinkle some chilli powder and chaat masala.


Check out the other AGC thoughout this week 
AnushaJayanthiKavithaPriya MRadhikaVeenaPriya S


  1. we gujju love our farsan..kachories loooks so yummy...I'm from amdavad :)

  2. This looks soo soo good,I want to have it now :)

  3. Delicious kachori.. looks inviting:)

  4. I m almost into tears..... i have a mammoth craving for kachoris after having seen this but H is asleep and shops are closed...... what a platter Rosh! Kudos

  5. Incredible and terrific kachoris, love to have a plate of,cant resist.

  6. Love this all time... Bookmarked !!!

  7. yummy and delicious kachori:)