moong mini khasta kachori

Ingredients

• 3 cups All-Purpose Flour (Can be mixed with whole wheat flour for a healthier version)
• 2 tablespoons Ghee (Provides extra crispness; can substitute with neutral oil but texture changes)
• 2 teaspoons Salt (Fine table salt)
• 2 teaspoons Ajwain (Carom Seeds) (Crushed by hand before adding to dough)
• 1 cup Split Yellow Moong Dal (Soaked 2-3 hours, then drained)
• 0.5 teaspoon Turmeric Powder
• 1 tablespoon Oil for Cooking (Neutral oil for sautéing the dal)
• 2 tablespoons Fennel Seeds
• 2 tablespoons Coriander Seeds
• 1 tablespoon Cumin Seeds
• 0.5 tablespoon Black Peppercorns
• 12 pieces Cloves (Roughly 10‑15 pieces)
• 2 tablespoons Amchur Powder (Dry Mango)
• 0.5 teaspoon Garam Masala
• 2 tablespoons Powdered Sugar
• 1 pinch Baking Soda
• 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
• 0.5 cup Sweet & Sour Mix (Farzan) (Store‑bought tangy‑sweet mix; coarsely ground before adding to stuffing)
• 3 cups Oil for Deep Frying (Neutral oil; keep temperature low to medium)

Instructions

1. Prepare the Dough

   In a mixing bowl combine 3 cups all‑purpose flour, 2 tbsp ghee, 2 tsp salt and 2 tsp crushed ajwain. Rub the ghee into the flour with your fingertips until the mixture resembles coarse crumbs.

   Time: PT10M

2. Knead the Dough

   Gradually add water (about ½ cup) and knead to a medium‑firm dough – not too soft and not too stiff. Cover with a damp cloth and let rest for 10‑15 minutes.

   Time: PT15M

3. Roast Whole Spices

   In a small pan on low flame, add 2 tbsp fennel seeds, 2 tbsp coriander seeds, 1 tbsp cumin seeds, ½ tbsp black peppercorns and 12 cloves. Roast until fragrant, about 5 minutes.

   Time: PT5M

4. Grind the Spices Coarsely

   Transfer the roasted spices to a grinder or food processor and pulse on pulse‑mode to a coarse powder – do not make a fine powder.

   Time: PT2M

5. Grind Sweet‑Sour Mix

   Take ½ cup sweet‑sour mix (farzan) and pulse briefly in the same grinder to a coarse texture.

   Time: PT2M

6. Cook Moong Dal

   Heat 1 tbsp oil in a pan, add the drained soaked moong dal, ½ tsp turmeric and 1 tsp salt. Sauté for 5 minutes on medium heat.

   Time: PT5M

7. Add Spice Mix and Sweet‑Sour Mix

   Add the coarse roasted spice powder (about 3 tbsp), the ground sweet‑sour mix, 2 tbsp amchur powder, ½ tsp garam masala, 2 tbsp powdered sugar, a pinch of baking soda, 1 tbsp kasuri methi and 1 tsp extra salt. Roast on low‑medium flame for 8‑10 minutes, stirring constantly, until the dal is lightly cooked and most moisture has evaporated.

   Time: PT10M

8. Cool the Stuffing

   Transfer the stuffing to a plate and let it cool completely before using.

   Time: PT5M

9. Roll Mini Kachori Discs

   Divide the rested dough into equal portions (about 20 balls). Lightly flour a surface and roll each ball into a small disc about 3‑4 inches in diameter.

   Time: PT10M

10. Fill and Seal

    Place a heaping teaspoon of the cooled moong dal stuffing in the centre of each disc, bring the edges together and pinch firmly to seal, shaping into a round or slightly flattened ball.

    Time: PT5M

11. Heat Oil for Frying

    In a deep frying pan, heat 3 cups neutral oil until it is lightly hot – test by dropping a tiny piece of dough; it should sizzle and rise slowly.

    Time: PT5M

12. Fry the Kachoris

    Gently slide a few kachoris into the oil. Fry on low flame, turning occasionally, until they puff up, turn golden‑brown and become crisp – about 3‑4 minutes per side. Remove with a slotted spoon and drain on paper towels.

    Time: PT15M

13. Cool and Store

    Allow the fried kachoris to cool completely. Store in an airtight container; they stay crisp for up to a month at room temperature or longer if refrigerated.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

7 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour
• Instead of Ghee: Vegetable oil
• Instead of Split Yellow Moong Dal: Urad Dal
• Instead of Amchur Powder (Dry Mango): Lemon zest
• Instead of Powdered Sugar: Granulated sugar (blended)
• Instead of Sweet & Sour Mix (Farzan): Tamarind‑date chutney

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Frying Pan / Kadai
• Spatula or Slotted Spoon
• Hand Grinder / Food Processor
• Measuring Spoons
• Kitchen Scale (optional)
• Colander
• Plate for Resting Dough
• Tongs (optional)

Critical Steps — Do Not Skip

• Achieving a medium‑firm dough that is neither too soft nor too stiff.
• Ensuring the stuffing is dry enough so the dough does not become soggy.
• Sealing the kachori tightly to prevent oil from entering during frying.
• Maintaining low to medium oil temperature for even puffing and crispness.

Chef Tips from the Video

• Using ghee in the dough gives a flaky, melt‑in‑your‑mouth texture.
• A pinch of baking soda in the stuffing creates extra air pockets, making the kachori puffier.
• For an extra aromatic finish, sprinkle a few crushed kasuri methi leaves over the fried kachoris before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a single layer, then transfer to a zip‑lock bag; keep for up to 1 month.

Room temperature: In a sealed container, they stay crisp for 5‑7 days; for longer storage keep refrigerated or frozen.

Make-Ahead Tips

• The dough can be refrigerated for up to 24 hours; bring to room temperature before rolling.
• Stuffing can be prepared a day ahead and kept refrigerated.
• Fry the kachoris just before serving for maximum crispness; reheating in a hot oven restores texture.

Frequently Asked Questions