Add to Community
X
Add to Community
  • about
  • Ingredients
  • Directions
  • Nutrition
plan
Bookmark

KHASTA MASOOR DAL KI KACHORIS Recipe

Recipe By Saheli Mudi
Khasta Masoor Dal Kachoris; crispy, puffy, flaky deep fried Indian pastry filled with a spicy mixture of masoor dal (red lentils); a super tasty snack to serve any time!
0
0 Rating -
Rate
Vegdiet
35minstotal
35m.total
KHASTA MASOOR DAL KI KACHORIS
plan
Bookmark

ingredients serve

serve1
Add to Shopping List

Ingredients for KHASTA MASOOR DAL KI KACHORIS Recipe

  • 1/5 Cup maida
  • 1/5 Tbsp suji
  • 0.30 Tbsp ghee
  • To Taste Salt
  • 1/10 Cup masoor dal
  • 1/10 Tbsp jeera
  • 1/5 Tbsp oil
  • 0.30 g reen chilies
  • 1/10 Tsp fennel seeds
  • 1/10 Inch ginger
  • 1/10 Tbsp dhania
  • 1/10 Tsps Turmeric powder (
  • 1/10 Tsp garam masala powder
  • A Pinch Hing

Directions: Khasta Masoor Dal Ki Kachoris Recipe

  • STEP 1.Mix the flour, semolina, salt and ghee/oil. Rub together with both the palms of your hands to incorporate the fat (ghee/oil) into the mixture. The mixture will look like breadcrumbs.Add water little by little to form a stiff but pliable dough. Keep aside covered for 15 minutes.
  • STEP 2.My take on these is to make them with masoor dal or red lentils.
  • STEP 3."Kachoris" are deep fried Indian pastries, puffy, crispy, flaky and stuffed with either potatoes, spiced lentils or sometimes even onions like the ones available in Rajasthan called “Pyaaz Ki Kachoris”.
  • STEP 4.The outer crust is mostly made of all-purpose flour (or sometimes with a mix of whole wheat too for added nutrition) with some fat like ghee, oil or vegetable shortening like Dalda or Crisco incorporated into the dough to make for a crispy, flaky outer covering for the spicy filling!
  • STEP 5.The key step in getting a flaky, crispy outer crust which nestles the spicy interiors is to rub in the fat with the flour along with salt and sometimes semolina (for extra crispiness) to form breadcrumbs like texture. This then is made into a stiff but pliable dough.
  • STEP 6.Fillings that you can stuff vary. They could be moong dal (split mung bean dal), urad dal (split black gram dal) and sometimes potatoes or even just onions. I have used masoor dal or red lentils.
  • STEP 7.The key is to spice them up with a unique blend of aromatic Indian spices like coriander, cumin, saunf/fennel seeds, chilli powder etc.
  • STEP 8.Another most important step is to make sure the filling is absolutely dry and devoid of any moisture to ensure a crisp kachori. If there is moisture and the filling is wet, then your kachoris will turn out soggy which is not what you want!
  • STEP 9.Temperature of the oil used for deep frying determines whether you get crispy/flaky kachoris or soft, soggy ones!
  • STEP 10.When the rolled, stuffed kachoris are first dropped into hot oil, they should sink to the bottom and then float back up slowly; oil should not be too hot.
  • STEP 11.These then should be fried on medium low flame to ensure a crispy texture. This way, they stay crispy for a long time! The whole process to make them could take 5 to 7 minutes for each batch.
  • STEP 12.Once they are fried, there are many ways you can enjoy them.
  • STEP 13.Khasta kachoris taste best with tangy tamarind chutney and spicy coriander chutney. I have seen people enjoy them with ketchup too; it is a personal preference, but traditionally, tamarind and coriander chutneys taste best.
  • STEP 14.Another popular way is to make "kachori chaat", another popular Indian street food.
  • STEP 15.Prick a hole in the center of each crispy kachori, spoon some tamarind and coriander chutney along with a bit of beaten curd/yogurt into the opening. Sprinkle some roasted cumin powder, chaat masala powder, red chilli powder and fine sev over it.
  • STEP 16.You can add finely chopped onions, tomatoes and coriander leaves on top if you prefer and enjoy homemade Kachori Chaat!
  • STEP 17.So, what are you waiting for? Make these crispy, flaky, spicy Masoor Dal Kachoris in your kitchen and enjoy with some hot, hot adrak/ginger tea or if you prefer coffee!
  • STEP 18.Happy Cooking!
  • STEP 19.Mix the flour, semolina, salt and ghee/oil. Rub together with both the palms of your hands to incorporate the fat (ghee/oil) into the mixture. The mixture will look like breadcrumbs.
  • STEP 20.Add water little by little to form a stiff but pliable dough. Keep aside covered for 15 minutes.
  • STEP 21.Make a coarse paste of green chilies, fennel seeds and ginger.
  • STEP 22.Soak masoor dal in plenty of water for about 1 hour; drain.
  • STEP 23.Heat oil in a saucepan or kadai and once the oil is hot, add jeera/cumin seeds.
  • STEP 24.After a few seconds, stir in the soaked and drained masoor dal. Sprinkle some water and cook on medium heat until the dal is soft. Keep adding more water and stirring often.
  • STEP 25.Once the dal is cooked, add the rest of the ingredients: chilli-saunf paste, coriander powder, turmeric powder, garam masala powder, hing, red chilli powder and amchur/chaat masala powder.
  • STEP 26.Sprinkle salt to taste and mix well. Cook on medium low heat until the dal is almost dry, stirring often.
  • STEP 27.Remove from heat and let cool.
  • STEP 28.Heat oil for deep frying.
  • STEP 29.Knead the dough for a few minutes and divide into large lemon-sized balls.
  • STEP 30.Roll each into a large 3-inch circle and then spoon a little bit of masoor filling in the center.
  • STEP 31.Pull the edges of the dough to the center to cover the filling and pinch together. Press lightly; fill the rest of the dough balls with the filling; keep aside.
  • STEP 32.Roll the filled dough balls with a rolling pin to about 3 inches in diameter, taking care not to let the filling come out. They should be a little thick.
  • STEP 33.Once the oil is hot (a small piece of dough put in the hot oil should rise slowly; if it rises fast, it is too hot), gently slide in the filled, rolled dough/kachori into the hot oil. As it fries, you will notice it rising slowly, puffing up like a puri.
  • STEP 34.Keep pressing gently with a flat ladle until it puffs up fully. This whole process should be done on medium low heat.
  • STEP 35.Fry on both sides until the kachoris are golden brown, puffy and crisp. Each batch should take about 5 to 7 minutes.
  • STEP 36.Remove and drain on paper towel lined plates to remove the excess oil.
  • STEP 37.Continue with the rest of the dough.
  • STEP 38.Serve hot, crispy and spicy masoor dal kachoris with your favorite dip; sweet and sour tamarind chutney, spicy coriander chutney and/or tomato ketchup.
  • STEP 39.These can be fried ahead of time and kept in warm oven until serving time.
  • STEP 40.Enjoy and Happy Cooking!
Nutrition
value
147
calories per serving
3 g Fat4 g Protein25 g Carbs2 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    4g
  • Carbs
    25g
  • Fiber
    2g

MacroNutrients

  • Carbs
    25g
  • Protein
    4g
  • Fiber
    2g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    27mg
  • Iron
    1mg
  • Vitamin A
    55mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    21mg
  • Manganese
    < 1mg
  • Phosphorus
    46mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe available on Loading... community profile
Recipe By Saheli Mudi