khasta kachori recipe | moong dal khasta kachori chaat | (2024)

Khasta Kachori Chaat Video by Tarla Dalal

खस्ता कचौड़ी रेसिपी | मूंग की दाल की कचौड़ी चाट | कचौड़ी चाट | स्ट्रीट स्टाइल खस्ता कचौरी | खस्ता कच - हिन्दी में पढ़ें (Khasta Kachori Chaat in Hindi)

Various chaat recipes

1. Chaat is savoury (can be transformed into sweet) snack popular around India. It is made using an assortment of ingredients like chutneys, spices, crunchy bites like tikkis, sev, papdi, puri, boondi etc. The best part about chaat recipes is that you can prep before serving and just toss everything before eating and the flavours can be adjusted to suit your palate. This makes chaat recipes ideal during parties and get-togethers. If you likekhasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat |then below are some of the popular chaat recipes :
   • Aloo tikki chaat
   • Paneer and peas chaat
   • Lilva kachori chaat

Preparation for Khasta kachori chaat

1. khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat |can be made a day prior and stored in an air-tight container. Also, prepare the chutneys ahead of time and keep in the refrigerator. Find the detailed recipe for all the chutneys here :
   • Green chutney
   • Khajur chutney
2. I have used homemade fresh curd for this recipe. To learn how to make dahi, check out this detailed recipe ofcurd made using cow’s milk at home. Beat the curd using a whisk and keep aside.

For the dough

1. To prepare dough for khasta kachori, in a deep bowl take maida. Make use of good quality plain flour to get crumbly yet crispy kachori. To make khasta kachori healthier, use half plain flour and half whole wheat flour (atta).
   
2. Add salt to taste.
   
3. Add ghee. Ghee can be replaced with dalda or oil. This addition of fat is known as “moyen or moyan” in Hindi which helps in giving a flakey outer cover and prevent the formation of air bubbles in khasta kachori.
   
4. Combine all the ingredients and mix well to form a breadcrumb-like texture.
   
5. Gradually add water to form a dough.Knead into a semi-soft dough using enough water.
   
6. Cover the dough and keep aside for 15 to 20 minutes.
   

For the filling

1. To make the filling for khasta kachori, wash and soak the yellow moong dal in enough water.
   
2. Cover with a lid and keep aside to soak for 2 to 3 hours.
   
3. After soaking, drain the moong dal using a strainer.
   
4. Transfer the soaked and drained dal to a mixer jar.
   
5. Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
   
6. To make the filling forkhasta kachori | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat |heat the oil in a broad non-stick pan.
   
7. When the oil is hot, add the cumin seeds.
   
8. When the seeds crackle, add the asafoetida.
   
9. Add the yellow moong dal mixture. Instead of moong dal, you can use urad dal and make dal kachaudi.
   
10. Mix well and cook on a medium flame for a few seconds.
    
11. Add ginger-green chilli paste.
    
12. Add dry mango powder for a tangy flavour. Alternatively, you can use lemon juice, anardana powder or chaat masala too.
    
13. Add chilli powder. The quantity can be adjusted to suit your liking.
    
14. Add garam masala. We have made use of homemade garam masala.
    
15. Add salt and besan. Besan will soak excess moisture and help in drying up the dal mixture which will make it easier to stuff the kachoris.
    
16. Cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously. Check the seasoning at this stage or else you will get bland kachori.
    
17. Remove in a plate and cool completely.
    

How to make khasta kachori

1. To makekhasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat |divide the dough into 12 equal portions.
   
2. Roll out each portion of the dough into a 75 mm. (3") diameter circle.
   
3. Place one portion of the moong dal filling in the center.
   
4. Bring together all the sides to form a potli like structure.
   
5. Seal it tightly.
   
6. Roll the filled portion lightly into a 63 mm. (2½") diameter circle, while ensuring that the filling does not spill out. Be very gentle will rolling or else the kachori will break.
   
7. Gently press the center of the kachori with your thumb.
   
8. Repeat steps 2 to 7 to make 11 more khasta kachoris. Keep it covered with a damp kitchen towel. So it does not dry out.
9. For frying khasta kachori, heat the oil in a deep non-stick kadhai on a medium flame and carefully drop 3 kachoris at a time. Depending upon the size of the kachori you rolled and the kadhai add more or less khasta kachori for frying, Just ensure you do not overcrowd the pan as it may drastically drop the temperature of oil.
   
10. Deep fry on a slow flame for 8 minutes, turning them in between. Before dropping the kachori, check the temperature of the oil by dropping a small portion of the dough. If it comes up quickly, the oil is too hot and this would brown the kachori quickly and they would still be raw from inside. If it takes a lot of time, the oil is not hot enough and this would make the kachori absorb a lot of oil. You need to regulate the temperature of oil throughout the frying process.
    
11. Fry till they turn golden brown in colour from all the sides.
    
12. Drainkhasta kachori | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat |on an absorbent paper.
    
13. Repeat steps 9 to 12 and deep-fry 9 more khasta kachoris.

How to serve khasta kachori

1. To assemblekhasta kachori | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat |place 3 kachoris on a serving plate.
   
2. Make a hole in the centre of each kachori.
   
3. Put ¾ cup of beaten curds. I personally prefer chilled curd to give a cooling effect.
   
4. Drizzle 1 tbsp green chutney. Also, you can add red garlic chutney if you like.
   
5. Drizzle 2 tbsp khajur imli ki chutney evenly over it. Feel free to adjust the amount of chutney to get the desired taste.
   
6. Sprinkle little cumin seed powder.
   
7. Sprinkle chilli powder.
   
8. Sprinkle ¼ cup sev evenly over it.
   
9. Finally, garnish it with 1 tbsp coriander evenly on it. Also, you can put chopped onions, tomatoes or boiled moong and chana to make the khasta kachori chaat with a variation.
   
10. Repeat steps 1 to 9 to make 3 more plates of khasta kachori chaat.
11. Servekhasta kachori | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat |immediately before it turns soggy.