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

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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.

Recipe below!

Suji Kachori Recipe - Crispy Rajasthani Moong Dal Khasta Kachauri
Print Recipe
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.
Servings Prep Time
10 Kachoris 2 hours
Cook Time
30 minutes
Servings Prep Time
10 Kachoris 2 hours
Cook Time
30 minutes
Suji Kachori Recipe - Crispy Rajasthani Moong Dal Khasta Kachauri
Print Recipe
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.
Servings Prep Time
10 Kachoris 2 hours
Cook Time
30 minutes
Servings Prep Time
10 Kachoris 2 hours
Cook Time
30 minutes
Ingredients
For the filling
For the suji / upma
Servings: Kachoris
Instructions
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.
  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.
  3. 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.
  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.
  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.
For the suji upma
  1. 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.
  3. 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.
  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.
  6. 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.
  2. 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.
  4. 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.
  6. 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.
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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