Moong Dal Kachori khasta tasty

Khasta kachori is a spicy snack with mixture of moong dal and other lip smacking spices which is then deep fried to form a puri shape. in addition to moong dal kachori, there are several other variants like raj kachori, mava kachori and even onion kachori. furtheremore, in Rajasthan it is also popular as street food and chaat recipes. Ingredients Dough 1 cup all purpose flour (maida, plain flour) ¼ tsp salt 2 Tbsp oil ¼ cup water (more or less as needed) Filling ¼ cup washed moong dal, yellow (soaked in water for 3 to 4 hours) .2 tsp gram flour 1 tsp fennel seeds (saunf) .1tsp green chilli paste .1tsp coarsly grind coriander seeds .1tsp Cumin .1.5 tsp coarsly grind cinnamon stick, black pepper,cloves 1 tsp red chilly powder ¼ tsp turmeric powder ½ tsp mango powder (amchoor) 1 tsp asafetida  .1 tsp cumin- coriander powder 1 tsp salt 2 Tbsp water आवश्यक सामग्री - Ingredients for Moongdal Kachori आटा गूथने के लिये मैदा - 2 कप (250 ग्राम) तेल - 1/4 कप (60 ग्राम) नमक - आधा छोटी चम्मच पिठ्ठी के लिये मूंग दाल - आधा कप (100 ग्राम) ( 3 4 घंटे पानी में भीगी हुई) हरी मिर्च -1 चम्मच धनियां जीरा पावडर - 1 चम्मच सोंफ - 1 चम्मच लालमिर्च - 2 चम्मच हींग - 1 चम्मच .हल्दी-1 चम्मच काली मिर्च,दालचीनी,लौंग पावडर-1.5चम्मच नमक - आधा छोटी चम्मच (स्वादानुसार) जीरा - आधा छोटी चम्मच Tips: 1.The trick to get the flaky as well as soft texture in the kachori crust is slow frying. The oil has to be at a low or low-medium flame while frying. Thus the frying takes some more time. 2.The proportion of fat (moyen) to flour is important along with getting the correct thickness of the kachori. 3.The thickness should be medium and not thin or thick. Thin kachori will become too crisp and get hard. Whereas thick kachori may have undercooked dough from inside. Enjoy my receipe! If you have any questions or suggestions please let me know in the comments below. If you love watching my videos then please LIKE , SHARE , SUBSCRIBE