In this video, we will be making Suji Kachori, with a filling of Moong Dal in Rajasthani Halwai Style. This is a very easy and crispy recipe for a Khasta and Crispy Kachori, which you can make for evening snacks or parties.
For the filling: | ||
Moong dal | 2 Tablespoon | |
Water | 1/2 Cup (8 tbs) | |
Oil | 3 Tablespoon | |
Cumin seeds | 1 Teaspoon | |
Hing | 1/4 Teaspoon | |
Coriander powder | 1 Teaspoon | |
Garam masala | 3/4 Teaspoon | |
Haldi powder | 1/4 Teaspoon | |
Red chilli powder | 1 1/2 Teaspoon | |
Black salt | 1 Teaspoon | |
Black pepper | 1 Teaspoon | |
Kasoori methi | 1 Tablespoon | |
Salt | 1 Teaspoon | |
Chaat masala | 1 Teaspoon | |
Besan | 3/4 Cup (12 tbs) | |
Sugar | 1 Teaspoon | |
Water | 1/4 Cup (4 tbs) (more or less) | |
For the kachori layer | ||
Water | 3 Cup (48 tbs) | |
Salt | 1 Teaspoon | |
Suji | 1 1/2 Cup (24 tbs) (semolina) | |
Oil | 3 Tablespoon | |
For frying: | ||
Oil | 3 Cup (48 tbs) (to deep fry the kachori) |
Please watch video for directions!