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Crispy, spiced, and utterly delicious, Khasta Kachori is a classic Indian snack loved across the country. This vegetarian favorite is perfect for family snack time, parties, and festive occasions.
Combine all-purpose flour, baking powder, salt (half), and 3 tbsp oil in a bowl. Gradually add warm water to form a soft dough. Cover and rest for 30 minutes.
In a skillet over medium-low heat, dry roast the soaked moong dal until just fragrant and dry, about 4-5 minutes. Let cool, then coarsely grind.
Heat 1 tbsp oil in the skillet over medium heat. Add fennel seeds, ground cumin, coriander, and sauté for 20 seconds. Add ground moong dal, chili powder, amchur, garam masala, and the remaining salt. Stir and cook for 3-4 minutes. Cool completely.
Divide dough and filling into 12 equal portions. Roll each dough piece into a ball, flatten, and form a small cup. Place a portion of filling inside, pinch to seal, then gently flatten into a disc. Repeat for all kachoris.
Heat 2 cups oil in a deep pan over medium-low heat. Once the oil reaches about 325°F (check by floating a small dough ball), slide in 3-4 kachoris at a time. Fry on low heat for 10-12 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels and serve warm.
