I was planning on sharing this recipe a couple of days back but I was having too much Diwali fun and work took a back seat. I made these Moong Daal Khasta Kachori in our Diwali potluck party along with Gajar Halwa. This Spiced Mung Bean Stuffed Flaky Dumpling with its flaky, buttery crust is one of my favorite guilty pleasures, especially during the cold winter season.
Kachori is one of the most popular street foods in North India. The local vendors prepare it freshly and fry it in a ginormous pan during morning hours for breakfast on-the-go and around evening hours for people to pick it their way home. A perfect warm indulging snack to keep you going, especially on those cold winter months.
It’s often enjoyed with Fresh Coriander Chutney and Sweet Tamarind Chutney. Occasionally, it is also paired with Aloo Tamatar Sabzi for weekend breakfast.
As for me, a cup of tea is enough to wash it down.
So, what the trick to flaky Kachori?
- Adding fats to the flour – ghee is the best option but you could also use oil. You have to incorporate the fats into the flour evenly before adding water and kneading.
- The filling shouldn’t be wet or too moist.
- The temperature of the oil should be low when you drop the prepared dumplings. It takes easily 15 minutes to fry these Kachori. It’s extremely important to continue frying in low to medium heat for about 10 minutes before cranking up the heat for the golden-brown color.
If you follow these tips, the Kachori will definitely turn flaky and will stay flaky for several days.
You can choose various fillings and endless options are available. The key is to avoid retaining too much moisture in the filling. In terms of spice, I kept it mild but do taste the filling and add more spice, if you wish. I like to overload the moong daal filling with hing(asafoetida) because I absolutely love that flavor. If you don’t like asafoetida, exclude it from the recipe.
While there is definitely a certain amount of work involved in making these, in the end, it does feel worth all the work. The best part is that you can make these in bulk and enjoy over the next few days. If prepared correctly, they easily last for 10 days and stay flaky. Just store in an air tight jar once it is cooled completely.