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Moong Dal Kachori With Tomato Pickle

Moong Dal Kachori With Tomato Pickle


Some receipes need special ingredients like love and Khasta is one of them. It is puffy, crispy and melts in your mouth. For me it just a thing to impress the love of my life (though he is already mesmerized in my love). 

Khasta kachori is a local breakfast in the streets of Haridwar with the sounds of “Har har gange” playing in the background. It’s a family favorite since generations. There are many ways to eat this delicacy, but most prefer to dip it in hot Aloo (potato based dish). Try these with tangy tomato pickle my way!



For the kachori filling>>


1 cup moong dal [yellow mung bean]soaked for 5 hours (split de-husked green gram)

1 tablespoon ghee

½ teaspoon asafoetida (hing)

½ teaspoon cumin seeds

¼ teaspoon turmeric powder

½ teaspoon paprika powder [or red chili powder] (adjust to tolerance)

1½ teaspoon coriander powder

½ teaspoon roasted cumin seed powder

1 teaspoon fennel seed powder

2 tablespoons roasted gram, ground into flour

1 teaspoon salt or adjust to taste

3-4 tablespoons water

1 tablespoon dry mango powder (amchur)

½ teaspoon garam masala powder

½ teaspoon grated ginger 

½ teaspoon green chilies chopped (optional)


For the kachori dough>>


2 cups plain flour (all purpose flour/maida)

½ cup of ghee

½ teaspoon salt

½ cup water 

Oil to fry the kachories




Step 1: To prepare the filling>>


Wash and drain the soaked dal.

In a pan, dry roast the dal for about 25 minutes on medium heat until it starts to change color or you can smell the aroma. When it cools down, grind it into a coarse mix.

Heat some ghee in a pan. When it’s hot add cumin seeds. Let it splutter.

Then add roasted gram flour, stir for 30 seconds and as it roasts add ginger, asafoetida, turmeric powder, paprika, coriander powder, cumin powder and fennel seed powder. Mix well.

Now add ground yellow mung dal and salt.  Stir well and add water. Keep stirring the mixture on and off for 3-5 minutes until it is nearly dry. It should not be moist.

Finally, add amchur powder. Mix well and adjust the salt and spices to your taste.

Allow it to cool down.


Step 2: To prepare the kachori dough>>


Add the flour to a bowl, to this add salt, and ghee. Mix and rub the flour with ghee until it begins to resemble a crumble. 

Continue to knead by adding small amounts of water until it comes together and gradually forms a dough.

Make sure you form a firm dough, much firmer than the Roti dough.

Cover and rest the dough for 20 minutes at least. It can, however, be rested for longer.


Step 3: Making the kachoris>>


Divide the dough into equal lemon sized balls. Keep the balls covered under a cloth or cling wrap so they don’t dry out.

Divide the filling into equal portions.

Roll out one dough ball at a time to about 2-inch diameter, shape this into a bowl as you hold it in your cupped palm while pressing the filling inside,

Bring all the edges together, pinch to seal, press and keep the seal down.

Apply gentle pressure with your fingers and flatten the filled kachori to about 3-inch diameter, taking care that the filling does not come out. 

Prepare all the kachoris in the same way

(tip: Remember to keep them covered under a cloth or cling wrap so they don’t form a dry skin on the outside as dry skin enhances chances of the kachori breaking open)


Step 4: Frying the kachoris>>


Heat oil in a wok or a frying pan at medium heat. The quantity of the oil should be sufficient for the kachoris to float and the pan should have space for the kachoris to puff up and for them to be turned over.

When the oil is hot, turn the heat to medium-low, gently add the kachori and let it fry on one side, then flip.  

You will notice that it puffs up as it fries. Keep turning them over so they are evenly fried and until they turn light brown in color all over.

(Tip: Frying kachori on low to medium-low heat is essential for the kachoris to stay crisp for a longer period of time)

Take them out onto an absorbent kitchen towel. They are ready to be eaten but be careful they are likely to be hot!


Tomato Pickle:



3 kilograms of tomatoes washed, dried, and chopped

½ cup green chilies 

½ cup garlic cloves

½ cup ginger 

a few curry leaves 

½ teaspoon cumin seeds

½ teaspoon crushed fenugreek seeds 

½ teaspoon mustard seeds

½ teaspoon asafoetida

salt to taste

½ cup vinegar 

1 teaspoon sugar

1 tablespoon mustard oil



Prepare a paste of ginger and garlic. Keep this ready.

In a pressure a cooker, heat the mustard oil. Add asafoetida, cumin seeds and mustard seeds. 

When it splutters, add green chili, curry leaves and ginger garlic paste.

Add tomatoes and fry them slightly at low heat until some water begins to ooze out from the tomatoes.

Then cover the pressure cooker with the lid, cook until you hear 2 whistles. Turn off the heat. Allow the pressure cooker to cool down naturally.

Then, open and add all the remaining ingredients and continue to cook until all the water evaporates.

Adjust the seasoning. The pickle is ready.

This can be stored in the fridge for a month. Vinegar acts as a good preservative.

Tip: If tomato skin is too thick then, it can be peeled off.


Enjoy the tangy tomato pickle with fluffy Kachori.

{module Nupur Aggarwal- Author}



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