Kachori, a popular Indian deep-fried snack is a flaky pastry stuffed with spicy moong dal filling. Learn how to make some lip-smackingly delicious kachoris with this step-by-step recipe
Today’s post is a guest post, by my dear friend and an amazing home chef, Ujjaini Majumdar. If you have been following my blog, then you have probably come across the name, as I’ve already tried some of her recipes and shared them with you guys here.
I figured it was about time I request her to do a guest post for me, to which she gladly obliged. I connected with Ujjaini through a foodie group on Facebook. Even though we haven’t met, we struck a chord through each other’s post and thus this beautiful friendship began. We chat so much, that I feel like I’ve already met her in person, which I hope I do someday 🙂
She prepared these sumptuous moong dal kachori for the guest post.
- WHAT IS KACHORI?
- TYPES OF KACHORI
- If you liked this moong dal kachori recipe, you may also enjoy these delicious Indian snacks,
- How to make kachori | khasta kachori | moong dal ki kachori
- HOW TO MAKE KHASTA KACHORI?
- Kachori | Khasta Kachori | Moong Dal Kachori
WHAT IS KACHORI?
Kachoris are kind of a flaky pastry made with flour & ghee, filled with a number of stuffings and deep-fried.
TYPES OF KACHORI
There are so many varieties of kachoris like,
- Aloo kachori
- Matar kachori
- Urad dal kachori
- Pyaaz kachori or aloo pyaz kachori
- Dahi kachori
- Keema kachoris etc. and many more
While there are so many varieties of savory kachoris, even the sweet ones filled with mawa and dried fruits are quite popular and absolutely delicious!
These kachoris are stuffed with a spicy moong dal filling, and deep-fried. They are addictive and make for a delicious tea time snack.
I love having kachoris, and I devoured them during my India trip earlier this year along with a lot of other street food like paani puri, dabeli , sev puri, pav bhaji, Mumbai toast sandwich etc! I’m salivating as I type just thinking of these tangy, sweet, and spicy Mumbai street food 😀
I have never tried making kachoris at home, now since I have Ujjaini’s recipe and that too a detailed one, which she was kind enough to share, I will definitely be preparing some soon. Why don’t you try this easy kachori recipe too? You can also bake these in case you are watching your calories 🙂
You can also enjoy these kachoris as kachori chaat topped with some sweet and spicy chutneys along with curd.
If you liked this moong dal kachori recipe, you may also enjoy these delicious Indian snacks,
- Keema Samosa (air-fried)
- Bread potato rolls (air-fried)
How to make kachori | khasta kachori | moong dal ki kachori
For the moong dal filling
1.In pan dry roast the moong dal till it turns light brown. Let it cool down. Transfer the dal and the fennel seeds into a blender and grind to a coarse powder. If you have fennel powder, then add it along with other spices in the next step.
2.Heat the pan put the coarsely ground dal and add the spices. Mix and cook for about a minute over low heat. Then add 3 tbsp of water or as required to make a slightly moist filling.
For the dough
1.Mix the maida, semolina, salt, oil, and ghee well.
2.Add water and knead a dough that is neither too soft or nor too hard. Cover with a wet cloth and keep it aside for half an hour.
3.Take some dough and start spreading it around your palm, until it’s the size of your palm. Put the filling in and make a ball out of it by closing the dough. Meanwhile, heat oil in a kadai/wok.
4.Flatten the ball in your hand till all the sides are equally thin. Repeat the same with the rest of the dough and filling to make the kachoris.
5.Deep fry in medium flame for 3-4 minutes, then lower the heat and fry for another 4-5 minutes until they are golden brown. Transfer the kachoris with a slotted spoon onto a plate lined with an absorbent kitchen napkin to drain off excess oil.
NOTE
To bake the kachoris–
Brush the prepared kachoris with oil. Bake at 375 degrees F, for about 25-30 minutes. Flip midway and bake until both the sides are golden brown. You may add a pinch of baking powder to the dough.
HOW TO MAKE KHASTA KACHORI?
Kachori | Khasta Kachori | Moong Dal Kachori
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup moong dal split skinless green gram
For the Filling
- 1/2 tsp coriander powder
- 1/4 to 1/2 tsp red chilli powder
- Pinch of hing asafoetida
- Salt to taste
- 1/2 tsp fennel seeds / 1 tsp fennel powder
- 1/2 tsp sugar
- 1/2 tsp garam masala powder
- 1/2 tsp chaat masala
- 1/2 tbsp amchur powder, dry mango powder
- 3 tbsp of water or as required
For the dough
- 1 & 1/4 cup all-purpose flour
- 1 & 1/2 tsp semolina, sooji/rava
- 2 tbsp of ghee
- 1 tbsp oil
- Salt, to taste
- Water, to knead the dough
- Oil to deep fry, as required
Instructions
For the moong dal filling
- In pan dry roast the moong dal till it turns light brown. Let it cool down. Transfer the dal and the fennel seeds into a blender and grind to a coarse powder. If you have fennel powder, then add it along with other spices in the next step.
- Heat the pan put the coarsely ground dal and add the spices. Mix and cook for about a minute over low heat. Then add 3 tbsp of water or as required to make a slightly moist filling.
For the dough
- Mix the maida, semolina, salt, oil, and ghee well.
- Add water and knead a dough that is neither too soft or nor too hard. Cover with a wet cloth and keep it aside for half an hour.
Making the kachoris
- Take some dough and start spreading it around your palm, until it’s the size of your palm. Put the filling in and make a ball out of it by closing the dough. Meanwhile, heat oil in a kadai/wok over medium heat..
- Flatten the ball in your hand till all the sides are equally thin. Repeat the same with the rest of the dough and filling to make the kachoris.
- Deep fry in medium flame for 3-4 minutes, then lower the heat and fry for another 4-5 minutes until they are golden brown. Transfer the kachoris with a slotted spoon onto a plate lined with an absorbent kitchen napkin to drain off excess oil.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Regards,
Freda
Kachori | Khasta Kachori | Moong Dal Kachori
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup moong dal split skinless green gram
For the Filling
- 1/2 tsp coriander powder
- 1/4 to 1/2 tsp red chilli powder
- Pinch of hing asafoetida
- Salt to taste
- 1/2 tsp fennel seeds / 1 tsp fennel powder
- 1/2 tsp sugar
- 1/2 tsp garam masala powder
- 1/2 tsp chaat masala
- 1/2 tbsp amchur powder, dry mango powder
- 3 tbsp of water or as required
For the dough
- 1 & 1/4 cup all-purpose flour
- 1 & 1/2 tsp semolina, sooji/rava
- 2 tbsp of ghee
- 1 tbsp oil
- Salt, to taste
- Water, to knead the dough
- Oil to deep fry, as required
Instructions
For the moong dal filling
- In pan dry roast the moong dal till it turns light brown. Let it cool down. Transfer the dal and the fennel seeds into a blender and grind to a coarse powder. If you have fennel powder, then add it along with other spices in the next step.
- Heat the pan put the coarsely ground dal and add the spices. Mix and cook for about a minute over low heat. Then add 3 tbsp of water or as required to make a slightly moist filling.
For the dough
- Mix the maida, semolina, salt, oil, and ghee well.
- Add water and knead a dough that is neither too soft or nor too hard. Cover with a wet cloth and keep it aside for half an hour.
Making the kachoris
- Take some dough and start spreading it around your palm, until it’s the size of your palm. Put the filling in and make a ball out of it by closing the dough. Meanwhile, heat oil in a kadai/wok over medium heat..
- Flatten the ball in your hand till all the sides are equally thin. Repeat the same with the rest of the dough and filling to make the kachoris.
- Deep fry in medium flame for 3-4 minutes, then lower the heat and fry for another 4-5 minutes until they are golden brown. Transfer the kachoris with a slotted spoon onto a plate lined with an absorbent kitchen napkin to drain off excess oil.
Notes
Crab Xec Xec is a very fragrant and scrumptious Goan crab curry. Crabs are cooked in roasted spices and coconut paste based curry. The roasting of all the ingredients for the masala paste is what elevates the flavor of this curry and takes it to a whole new level. The resultant dish is a finger licking good curry with sweet and delicious crabs.
Crab xec xec curry was yet another of Mom’s featured dishes in her regular Sunday lunch menu along with pilaf and a salad, whenever fresh crabs were in season. Since Mom is here with me, I thought I’d learn it from her hands on. Needless to say, it turned out super yummy.
From roasting the spices to sauteing that masala paste, my kitchen was filled with such an amazing aroma, that aroma itself was enough to let me know that it was this crab curry if I didn’t know what was cooking coz its fragrance has been imbibed in my head ever since I was a kid. Blissful!
Enjoy this delicious crab xec xec with rice or just dunk the bread in it, either way, you will love it! And of course the crabs, the highlight of this dish, are delectable as well. They retain their sweetness whilst simultaneously absorbing the beautiful flavors of the curry. Do give this easy crab curry recipe a try 🙂
- IF YOU ENJOYED THIS CRAB XEC XEC, YOU MAY ALSO ENJOY THIS KERALA STYLE CRAB CURRY
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN CRAB XEC XEC CURRY
- HOW TO MAKE CRAB CURRY | GOAN CRAB XEC XEC CURRY?
- Crab Xéc Xéc
IF YOU ENJOYED THIS CRAB XEC XEC, YOU MAY ALSO ENJOY THIS KERALA STYLE CRAB CURRY
- Kerala crab curry
STEP BY STEP INSTRUCTIONS TO MAKE GOAN CRAB XEC XEC CURRY
1.If you are using fresh crabs, discard the main shell, then remove the claws and legs of the crabs. Clean the crabs well and season with salt and set aside. If using already steamed crabs, make sure they are clean and set aside.
2.Dry roast the coconut on medium-low heat until golden brown. Set aside in a plate.Next dry roast the red chillies, coriander-cumin seeds, peppercorns, cloves on medium-low heat for about 2 minutes or until fragrant. Be careful in roasting as the spices may burn and turn bitter. Remove from the heat and transfer to a bowl/plate. (If left in the hot pan they may continue roasting and turn dark and bitter).
3.Add 1 teaspoon of oil in the same pan, saute onions until slightly golden brown.
4.Transfer the roasted coconut, spices, onions, turmeric, tamarind, ginger and garlic in the food processor/grinder, add little water at a time to make a smooth paste ( Approx 1 cup water).
5.Heat oil in the pan, add the ground paste.
6.Saute for a couple of minutes on medium heat, until most of the moisture is lost, and the paste is cooked well. Rinse the blender jar with few more tablespoon of water and extract the remaining masala, add to the pan, and continue sauteing for another minute.
7.Add about 1 cup of water, bring to a boil. Add salt to season.
8.Add the crabs, mix well in the curry. Cover and let it simmer on low heat for about 10-15 minutes or until the crabs are cooked through. If the gravy is too thick, you can add some water.
HOW TO MAKE CRAB CURRY | GOAN CRAB XEC XEC CURRY?
Crab Xéc Xéc
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml
- 1 lb crabs, I used steamed frozen crabs
- 1 cup freshly grated coconut
- 4-5 dried Kashmiri red chillies
- 2 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 8 peppercorns
- 4 cloves
- 4 garlic cloves
- 1 inch ginger
- pinch of turmeric
- 1 cup roughly chopped onions
- 2-3 tbsp oil, preferably coconut oil
- salt, to taste
- Walnut-sized ball of tamarind
Instructions
- If you are using fresh crabs, discard the main shell, then remove the claws and legs of the crabs. Clean the crabs well and season with salt and set aside. If using already steamed crabs, make sure they are clean and set aside.
- Dry roast the coconut on medium-low heat until golden brown. Set aside in a plate.Next dry roast the red chillies, coriander-cumin seeds, peppercorns, cloves on medium-low heat for about 2 minutes or until fragrant. Be careful in roasting as the spices may burn and turn bitter. Remove from the heat and transfer to a bowl/plate. (If left in the hot pan they may continue roasting and turn dark and bitter).
- Add 1 teaspoon of oil in the same pan, saute onions until slightly golden brown.
- Transfer the roasted coconut, spices, onions, turmeric, tamarind, ginger and garlic in the food processor/grinder, add little water at a time to make a smooth paste ( Approx 1 cup water).
- Heat oil in the pan, add the ground paste.
- Saute for a couple of minutes on medium heat, until most of the moisture is lost, and the paste is cooked well. Rinse the blender jar with few more tablespoon of water and extract the remaining masala, add to the pan, and continue sauteing for another minute.
- Add about 1 cup of water, bring to a boil. Add salt to season.
- Add the crabs, mix well in the curry. Cover and let it simmer on low heat for about 10-15 minutes or until the crabs are cooked through. If the gravy is too thick, you can add some water.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
