Kashta Moong Dal Kachori is a classic North Indian snack known for its irresistibly flaky crust and flavorful spiced moong dal filling. The word “kashta” refers to the delicate, layered texture that gives the kachori its signature crispiness. Deep-fried to golden perfection, these kachoris are often enjoyed with tangy chutneys or spicy potato curry, making them a favorite during festive occasions and street food indulgences.
Ingredients
400 gms Refined flour
200 gms Vanaspati ghee
125 mls Cold water (to mix)
1 lit Oil for frying
For the filling
125 gms Moong dal (husked), soaked
50gms Oil
5gms Cumin seeds
3 gms Kasuri Methi
3 gms Asafetida (hing)
3 gms Garam masala powder
5 gms Chilli powder
4 gms Ginger powder
20 gms Fennel seeds, powdered
12 gms Coriander powder
12 gms Mango powder
to taste Salt
METHOD
How To Make Kachori Dough
Mix the flour, salt and oil in a mixing bowl. Combine the mixture using your fingers to crumb it well.
Add the chilled water one tablespoon at a time, and start binding the dough. Add water in small portions.
Once the dough comes together, knead it for 5 minutes. The dough should be soft yet firm to touch. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.
How To Make Kachori Filling
Meanwhile, prepare the filling for kachori. Add namkeen to a food processor or mixer. Add all the remaining ingredients (spices, salt, and 1 teaspoon of vegetable oil) to the mixer. Blend to a coarse powder.
Transfer to a bowl. We require a crunchy mixture and not a fine powder for the filling.
How To Shape Kachori
To shape the kachoris, divide the dough into ten lemon-sized balls. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then edges.
Place 1 ½ teaspoon of filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a dim sum. Flatten the kachori gently with the pressure of your palm. Each kachori is 2 – 2 ½ inches wide.
How To Fry Kachori
Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. The dough should sizzle, and come on the surface immediately rather than sitting at the bottom of the pan.
Fry Kachori in small batches on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. Flip them regularly to get even cooking and color.
Serve Khasta Kachori with sweet chutney.
Chef Tips
Always use cold water and a stiff dough to achieve that perfect flaky texture.
Let the dough rest properly—this helps develop layers.
Fry on low to medium heat; rushing the process can ruin the crispiness.
Ensure the moong dal filling is completely dry and well-spiced for maximum flavor.
Do not overcrowd the pan while frying—give each kachori space to puff evenly.
Serving Suggestions
Serve hot with tamarind chutney and mint-coriander chutney.
Pair with a mildly spiced aloo sabzi for a traditional experience.
Add sliced onions and a squeeze of lemon for a street-style touch.
Perfect accompaniment with a cup of masala chai for evening snacks.
Chef of the day
Ms. ANJANA (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.
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