Halwai Style Khasta Moong Dal Kachori

Missing those khasta, crispy and flaky kachoris from your favorite halwai (sweet/snacks) shop during this pandemic crisis? Well, today I am going to share the same very recipe of those lipsmacking Halwai Style Moong Dal Kachoris with all the tips & tricks to make and relish them right in your homes. A popular breakfast recipe from North India, it is best enjoyed with a spicy and tantalizing aloo sabzi. On my blog are some delicious aloo sabzi recipes; two of the most viewed include the very famous "MATHURA KE DUBKI WALE ALOO" and the other "HALWAI STYLE HING JEERA ALOO KI SABZI". Make any of these and have a lovely breakfast or brunch with your family.

Halwai Style Khasta Moong Dal Kachori

If you are someone who doesn't know what a kachori is, well, it is a deep fried Indian puffed pastry which is filled with a spicy and lipsmacking filling either of potatoes, onions, peas or lentils. The ones I have shared is the most common variety, filled with moong dal (lentil filling). Since the moong dal is nicely roasted and is dry compared to the peas, onions and potatoes filling, it comparatively has a longer shelf life and can last for almost a week when stored in an air-tight container.


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INGREDIENTS

For Outer Crust

• Maida/All purpose flour - 1 and 1/2 cups
• Sooji - 2 tbsp
• Refined oil - 2 tbsp
• Ghee - 2 tbsp
• Salt - 1 tsp
• Ajwain/carom seeds - 1 tsp
• Oil - for deep frying
• Water - enough to knead the dough, about 1/4 cup

For Filling

• Dhuli moong dal (husked split moong dal lentils) - 1/2 cup
• Besan - 3 tbsp
• Finely chopped ginger - 2 tsp
• Finely chopped green chilies - 2 tsp
• Coarsely crushed dhaniya (coriander) seeds - 2 tsp
• Coarsely crushed saunf (fennel) - 1 tsp
• Jeera (cumin seeds) - 1 tsp
• Salt - to taste
• Hing - 1/4 tsp
• Black pepper powder - 1/2 tsp
• Cumin/ jeera powder - 1 tsp
• Red chili powder - 2 tsp or as per taste
• Dry mango powder/amchoor - 1 tsp
• Black salt/kala namak - 1/2 tsp
• Crushed kasoori methi/ dry fenugreek - 1/2 tbsp
• Sugar - 1/2 tsp
• Chopped cashews (optional) - 10 to 12
• Raisins (optional) - 10 to 15
• Ghee - 2 tbsp

Halwai Style Khasta Moong Dal Kachori

PRO-TIPS

• Always add some sooji to the dough mixture as it gives an extra crispiness to the kachoris.
• For the khasta and flaky kachoris, it is important to add some ghee along with refined oil to the flour as a moyan (shortening). While oil lends the crispiness, ghee lends flakiness to the kachoris making them khasta.
• It is also important to fry the kachoris at low to low-medium heat. If fried at high heat, they will be cooked from the outside but remain raw from inside.

METHOD

• Thoroughly wash the moong dal and soak in enough water for 2 to 3 hours.
• Drain the water from the dal and grind it to a coarse mixture. Keep aside.
• In a pan, heat the ghee. Once it is hot, add in jeera and let it sizzle.
• Next, add the chopped cashews, chopped ginger and green chilies. Fry on medium until fragrant.
• Add crushed coriander seeds, saunf, cumin powder, red chili powder, hing and give a nice mix.
• Now, add the besan and saute it on low flame until besan turns slight golden and fragrant.
• Finely add the coarsely ground moong dal paste. Saute the dal on low flame for 8 to 10 minutes or until the mixture looks nicely roasted and completely dry.
• Mix in salt, amchoor powder, kasoori methi, black pepper powder, kala namak, sugar and raisins. Taste a little and adjust the salt and spices to your taste.
• Give everything a nice mix. Transfer the mixture to a bowl and cool down to room temperature.
• While the dal mixture is cooling, prepare the dough.
• In a bowl, combine maida, sooji, salt and ajwain.
• Add in the oil and ghee and mix it in flour using your finger tips. After a couple of minutes, the flour should resemble a bread crumb texture. Take a portion and press it in your fist, if it holds the shape and do not crumble apart, the amount of ghee and oil added to the flour is perfect. Else, add just a little more oil and proceed.
• Now using a little water at a time, make a semi-stiff dough. Make sure you don't over knead it. Cover with a damp cloth and rest for 30 minutes.
• After 30 minutes, lightly knead the dough.
• Pinch out equal lemon sized portions and shape into balls. I made 10 balls.
• Flatten out each ball a little using your hands. Keep the edges thin and the center thick while flattening.
• Place about a tbsp of dal mixture in the center of each flattened ball and then bring the edges of the dough together to seal it nicely.
• Again press the ball between your hands to flatten it out. Using your thumb and index finger, press the edges a little to make them thin. Make all kachoris in a similar manner.
• Keep all the kachoris covered under a damp cloth while we are ready to fry them.
• Heat enough oil in a kadhai on high heat. Once the oil is slightly hot, turn the flame to low-medium.
• Slide in 4 to 5 kachoris at a time (depending on size of the kadhai) and let them fry on low heat for 10 to 15 minutes, flipping them at intervals.
• Once the kachoris are golden in color, drain them out on kitchen towel and serve with a spicy aloo sabzi on the side. They also taste good with just some green and sweet tamarind chutney.

Halwai Style Khasta Moong Dal Kachori

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