lunch · vegan · vegetarian · dairy-free
Moong dal khasta kachori
Flaky, puffed fried pastries filled with spicy moong dal—a festival and wedding snack.
- Time
- 90min
- Steps
- 5
Ingredients
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Allergens
Contains wheat.
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Shopping list
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Equipment
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Method
-
1
Rub fat into flour and salt until it holds when squeezed; knead with cold water to a firm dough; rest 30 minutes.
-
2
Roast fennel and coriander in oil, add asafoetida, ground dal and spices and cook until dry and crumbly; cool.
-
3
Flatten dough balls, fill, seal and flatten gently.
-
4
Fry in oil that is just warm, 120°C (250°F), on low heat until they puff and turn golden, 15–20 minutes.
-
5
Serve with chutneys.
