How to make Crispy and Raj Kachori of Rajasthan

How to make Crispy and Raj Kachori of Rajasthan’s famous Moong Dal Moong Dal Khasta and Raj Kachori Recipe 

Kachori, this is the word that makes my mouth water on hearing it. Kachori is liked by people from all regions of India. Kachoris are generally puffy on top and hollow inside. The name of the kachori changes according to the type of spice put inside. Crispy shortbread is mainly crumbly, which dissolves as soon as it enters the mouth.

Table of Contents

Raj Kachori Recipe

Raj Kachori is a spicy chaat recipe, in which you can enjoy a variety of tastes at the same time. If friends, guests or even yourself feel like eating something spicy, then this is a great option for breakfast. The best part is that it can be prepared very easily. Its recipe is being given here.

Ingredients required to make Raj Kachori

The ingredients required per twelve Raj Kachori are as follows.

For shortbread dough:

Flour / Maida 1 cup
Oil 1 tsp
salt tsp
lukewarm water cup

For Shortbread Spices:

Gram Flour 1/3 gram
Asafoetida 1 pinch
salt tsp
Red chilly tsp
amchur tsp
Oil 1 tsp

Procedure before making Raj Kachori (Raj Kachori Preparation)

By following the process given below, excellent Raj Kachori can be made in less time.

To make dough:

  • First, put all purpose flour in a clean vessel. Add some salt and oil to it.
  • Then slowly add lukewarm water and start kneading the flour. The advantage of using lukewarm water in kneading flour is that there are no lumps in it. While adding water, take care that the flour is not wet.
  • After kneading the flour, keep it in a clean vessel and cover it with a damp cloth.

For the shortbread masala:

Put all the spices of the shortbread in a vessel and mix it. To make this spice, things like gram flour, salt, chili, asafoetida and amchur etc. have to be mixed well.

Note  Special care has to be taken of salt while mixing the ingredients. If the salt is too much, the taste of the shortbread can deteriorate.

Raj Kachori recipe

To prepare the shortbread, keep the following things in mind.

  • First, divide the kneaded flour into 12 equal parts.
  • Make round balls from all these 12 parts. While preparing the dough, keep a little oil in your palms so that the flour does not stick to the hands.
  • Fill the prepared masala inside these balls. Fill a spoonful of spices in each ball. After filling the masala in the dough, seal it well. At this time it is important to keep in mind that the masala does not come out of the dough.
  • Put oil in a non stick pan and heat it. To check the temperature of the oil, put a small piece of dough in it. If it is fried, then understand that the oil is hot.
  • Once the oil is hot, keep adding the masala stuffed kachoris one by one. Do not put more than 3 kachoris at a time. In the meantime, keep flipping the kachoris in the oil. By keeping on turning, every part of the kachori will be cooked well.
  • Fry all the kachoris in this way, this will make the kachoris ready.
Moongdal Khasta Kachori


Ingredients required to make Moong Dal Khasta Kachori

The beauty of Moong Dal Khasta Kachori lies in its crispness and its distinctive taste. The materials required for this are being described below.

For every twelve shortbread (1 cup = 250 g)

Fine flour 2 cups
Ghee cup
salt half a teaspoon
moong dal cup soaked
Oil 2 tsp
Cumin 1 tsp
Asafoetida tsp
Ginger – chilli paste 1 tsp
chili powder 1 tsp
Turmeric tsp
Gram Flour 2 tsp
Garam Masala 1 tsp
amchur 1 tsp
Fennel 1 tsp

Moong dal khasta kachori recipe (Moong dal khasta kachori recipe)

Delicious Moong Dal Khasta Kachori can be prepared very easily by using all the above mentioned ingredients in the right way. The complete description of the method is given below:

how to make shortbread balls
  • First of all, knead the flour taken well by giving water as required. Salt can be added as per taste while kneading the flour. You can also use oil at this time so that the dough does not stick to the pot.
  • After kneading the flour, cover it with a damp cloth and keep it.
how to make moong dal masala
  • To begin making Moong Dal Masala, first heat oil in a non stick pan on the oven.
  • After adding asafoetida, cumin, etc. to this hot oil, add moong dal and fry for 1 minute.
  • At the same time add green chili – ginger paste, chili powder, turmeric powder, salt, and water (about cup) as required and mix it. After this cover it and leave it for 6 to 8 minutes. Meanwhile, stir the dal with a spoon.
  • After this, turn off the flame and add gram flour, garam masala, amchur and mix it well. At this time, grind the moong dal to make it fine.
  • Divide this spice into 12 equal parts in equal quantity for twelve different balls.

Now you have moong dal masala and kachori balls. So now read below to know about frying kachoris and further process:

Moong dal khasta kachori recipe
  • Keep the dough already divided into twelve parts in front of you. Now take one ball and start rolling it into round shape.
  • Fill the moong dal masala prepared in the middle on one side of the rolled dough at once. After filling, collect the dough spread on all sides and pack the lentils inside it.
  • After this, slowly spread this stuffed dough. At this time, keep in mind that the lentils should not come out after breaking the stuffing.
  • Similarly, prepare your own prepared moong dal masala in a total of twelve balls.
  • Put the oil on the oven to heat up again. Use a deep non-sticky kadhai at this time. When the oil becomes hot as required, put the balls of 3 shortcakes in the oil at a time. Keep turning these three kachoris in hot oil from time to time.
  • After about 3 to 4 minutes, reduce the flame. Let the three kachoris cook on this low flame and wait till they turn red as needed.
  • When all three kachoris are ready, keep them on an oil-absorbing paper. On this paper the excess oil attached to the shortbread is absorbed. Similarly fry the remaining balls of kachoris as well.
  • Your Moong Dal Crispy Kachori is ready. It can be eaten with different types of chutneys.
moong dal khasta kachori recipe note essential notes for moong dal khasta kachori recipe
  • While making this kachori, instead of ghee, oil can also be used while kneading the flour.
  • If you want to make the roasted moong dal even more finely, then it can be ground with the help of a mixer.
  • Different types of spices can be used while making moong dal masala according to taste.
  • If you do not have amchur, then lemon can be used as per taste.
  • Instead of using oil, this shortbread can also be baked. It requires about 180 degree centigrade in the heating oven.
  • It can be consumed hot with tomato chutney, sauce, mint chutney or just with tea.

How to Serve Kachori

The food should not only be delicious but also look amazing. So serving well is very important. If not served well, the taste of even delicious dishes is cut in half. While serving Raj Kachori, keep the following things in mind.

  • Make a small hole in the middle of the shortbread. Take care at this time that the kachoris do not break.
  • Add green chutney or tomato sauce as per your choice, as well as other things like boiled potatoes cut into small pieces, curd, onion, tomato and sev etc. Roasted or soaked moong can also be added to it. Read the benefits and properties of curd here.
  • If needed, you can additionally add things like chili, coriander etc.

After serving it well, eat it yourself and feed it to your loved ones, and in this way a very good breakfast dish is prepared in a short time, which can be eaten at any time and in any season.