Suji Kachori Recipe – Crispy Rajasthani Moong Dal Khasta Kachauri – CookingShooking

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Suji Kachori Recipe – Crispy Rajasthani Moong Dal Khasta Kachauri – CookingShooking
10 Kachoris ionicons-v5-c 2 hrs 30 mins

Hey Foodies, Today’s recipe hails from Rajasthan, very popular snack which can be made in various variations. We are talking about Kachori commonly known as Khasta Kachauri. Kachori’s are deep fried crispy and crunchy pastry balls stuffed with a savoury filling of moong dal, besan and a mild sweet and spicy dry masala. This recipe is unique in its own way, the outer covering is not made using maida rather its made with suji or semolina, which is a much healthier option. The most important part of the recipe is to ensure that the kachoris turn crispy from outside and super soft and moist from inside. Let’s get to it.

Suji Kachori Recipe – Crispy Rajasthani Moong Dal Khasta Kachauri – CookingShooking

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Suji Kachori Recipe – Crispy Rajasthani Moong Dal Khasta Kachauri – CookingShooking

Suji Kachori Recipe – Crispy Rajasthani Moong Dal Khasta Kachauri – CookingShooking

Hey Foodies, Today’s recipe hails from Rajasthan, very popular snack which can be made in various variations. We are talking about Kachori commonly known as Khasta Kachauri. Kachori’s are deep fried crispy and crunchy pastry balls stuffed with a savoury filling of moong dal, besan and a mild sweet and spicy dry masala. This recipe is unique in its own way, the outer covering is not made using maida rather its made with suji or semolina, which is a much healthier option. The most important part of the recipe is to ensure that the kachoris turn crispy from outside and super soft and moist from inside. Let’s get to it.

Serves Prep Time Cook Time Total Time
10 Kachoris 2 hrs 30 mins 2 hrs 30 mins
INGREDIENTS:
For the filling
  • Moong Dal - 2 tbsp
  • Water - 1/2 cup to soak the moong dal
  • Oil - 3 tbsp
  • Cumin Seeds - 1 tsp
  • Hing - 1/4 tsp
  • Coriander Powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Red Chili Powder - 1 1/2 tsp
  • Black Salt - 1 tsp
  • Black Pepper - 1 tsp
  • Kasoori methi - 1 tbsp
  • Salt - 1 tsp
  • Chat Masala - 1 tsp
  • Besan / Gram Flour - 3/4 cup
  • Sugar - 1 tsp
  • Water - 1/4 cup for mixing the filling
For the suji / upma
  • Water - 3 cup
  • Salt - 1 tsp
  • Suji / Semolina - 1 1/2 cup
  • Oil - 2-3 tbsp
  • Oil - to deep fry the kachoris
RECIPE STEPS:
For the filling
  1. In a bowl soak the moong dal in water for 1 hour. After the 1 hour the moong dal will puff up.
    In a bowl soak the moong dal in water for 1 hour. After the 1 hour the moong dal will puff up.
  2. Preheat a pan and pour the oil, add cumin seeds, hing, coriander powder, garam masala, turmeric powder, red chili powder, black salt, black pepper, kasoori methi, salt and chat masala. Fry all the spices over low flame for 1 minute.
    Preheat a pan and pour the oil, add cumin seeds, hing, coriander powder, garam masala, turmeric powder, red chili powder, black salt, black pepper, kasoori methi, salt and chat masala. Fry all the spices over low flame for 1 minute.
  3. After 1 minute of cooking, add the besan and stir, cook over low flame for 2 minute.
    After 1 minute of cooking, add the besan and stir, cook over low flame for 2 minute.
  4. Then add only the soaked moong dal not the water, stir continuously and cook for 7-8 minutes over medium flame.
    Then add only the soaked moong dal not the water, stir continuously and cook for 7-8 minutes over medium flame.
  5. After 5 minutes of cooking add sugar and stir and cook for 3-4 minutes over low flame. Filling is ready, turn off the flame and allow the filling to cool down completely.
    After 5 minutes of cooking add sugar and stir and cook for 3-4 minutes over low flame. Filling is ready, turn off the flame and allow the filling to cool down completely.
  6. After the filling cools down, pour little water at a time and start making small portions out of the fillings. Shape the filling into flat round shape.
    After the filling cools down, pour little water at a time and start making small portions out of the fillings. Shape the filling into flat round shape.
For the suji upma
  1. In a pan pour water and add salt, bring the water to a boil over high flame.
    In a pan pour water and add salt, bring the water to a boil over high flame.
  2. Reduce the flame to medium and add the suji, stir and cook the suji for 1 minute.
    Reduce the flame to medium and add the suji, stir and cook the suji for 1 minute.
  3. After a minute your suji will absorb all the water, cover the pan and leave the suji aside for 2 minute.
    After a minute your suji will absorb all the water, cover the pan and leave the suji aside for 2 minute.
  4. After 2 minute turn off the flame and let the suji rest for 5 more minute. Suji Upma mixture is ready.
    After 2 minute turn off the flame and let the suji rest for 5 more minute. Suji Upma mixture is ready.
  5. Transfer the suji in a large kneading plate and pour oil. At first the suji will be hot so use a spoon and start kneading the suji.
    Transfer the suji in a large kneading plate and pour oil. At first the suji will be hot so use a spoon and start kneading the suji.
  6. Once the suji is slightly warm enough to touch, use your hand to start kneading until you form smooth dough / upma.
    Once the suji is slightly warm enough to touch, use your hand to start kneading until you form smooth dough / upma.
For assembling and making the kachori
  1. Once the suji dough / upma are ready make 10 portions out of it.
    Once the suji dough / upma are ready make 10 portions out of it.
  2. Take one portion and using your fingers start flattening the sides, the center has to be thick.
    Take one portion and using your fingers start flattening the sides, the center has to be thick.
  3. Once done place the portioned out filling in the center and then start gathering the sides, press and stick the sides.
    Once done place the portioned out filling in the center and then start gathering the sides, press and stick the sides.
  4. Then start rolling it between your palms and make it smooth. Follow the same steps to make the remaining kachoris.
    Then start rolling it between your palms and make it smooth. Follow the same steps to make the remaining kachoris.
  5. In a deep frying pan, heat the oil on high flame. Fry the kachori in batches. Deep fry them for 8-10 minutes or until they are golden in color.
    In a deep frying pan, heat the oil on high flame. Fry the kachori in batches. Deep fry them for 8-10 minutes or until they are golden in color.
  6. Follow the same procedure for the remaining kachori. Remove on a kitchen towel. Set aside.
    Follow the same procedure for the remaining kachori. Remove on a kitchen towel. Set aside.
Serve
  1. Serve the hot Suji Kachori with some fried green chili.
    Serve the hot Suji Kachori with some fried green chili.
RECIPE NOTES :

Notes: Besan is a key ingredient, do not skip it. Sugar will balance out the flavors. Use as required. Filling shape needs to be flat or else you make have difficulty stuffing it. Kachori size depends on the size of you filling.

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