Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

Khasta Kachori

Khasta Kachori

Khasta Kachori

Khasta Kachori originated in Rajasthan, India. Khasta Kachori is a popular snack in Northern and Central India. Khasta Kachori is stuffed with spicy mixture of yellow moong dal fillings. Khasta means crispy, flaky. You can have it with tea in the morning or in the evening, giving your tea experience a different texture and taste. A perfect Khasta Kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. This Khasta Kachori can be stored in air-tight containers for up to a week.

Khasta Kachori

Ingredients:

Dough
• 2 cups Plain Flour (Maida)
• 1/2 tsp Salt
• 1/4 cup melted Ghee or Oil

Filling
• 2 cup Yellow Moong Dal (Split Yellow Gram) soaked for 4 hours
• ¼ tsp Cumin Seeds (Jeera)
• 2 tsp Fennel Seed Powder
• 2 tsp Coriander Powder
• Pinch of Asafoetida (Hing)
• 2 tsp Ginger-Green Chili Paste
• 1 ½ tsp Red Chili Powder
• 1 tsp Garam Masala
• 1 tsp Dried Mango Powder (Amchur)
• 1 tbsp Oil
• Salt

Other
• Oil for Deep-Frying

Serving
• 1 cup Yogurt/Dahi
• ¼ cup Green Chutney
• ½ cup Khajur Imli Chutney
• ½ cup Chopped Onion
• ¼ cup Chopped Tomato
• ¼ cup Chopped Coriander Leaves
• ½ cup Sev

Method:

Dough
1. Combine all the ingredients and knead into firm dough using a little water.
2. Knead very well for 5 to 7 minutes and keep covered under a wet muslin cloth.

Filling
1. Drain moong dal and blend coarsely.
2. Heat the oil in a nonstick pan; add the cumin seeds and asafoetida.
3. When the seeds crackle, add blended moong dal and sauté for a few seconds.
4. Add the green chili-ginger paste, red chili powder, garam masala, coriander powder, amchur, fennel powder, salt and stir for 5 to 7 minutes till the masala cooked.

To Make Kachories
1. Take the dough and knead it for a minute.
2. Divide the dough in to small parts like lemon.
3. Take one part of the dough and with your fingers flatten edges and make circle. Leave center little thicker then edges.
4. Mold the dough ball into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Follow same to make all balls.
5. Let the filled ball sit for three to four minutes before flatten.
6. Set the Kachories on a surface with seams facing up. Using the base of your palm, slowly flatten them like puri.
7. Heat the oil in frying pan over medium heat. To check if oil is ready, put a little piece of dough in the oil. Dough should sizzle and come up very slow.
8. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
9. Garnish with yogurt, chopped onion, tomato, coriander chutney, dates tamarind chutney, sev.
10. Kachories can be stored for at least a week in an airtight container.

Khasta Kachori

Tips:

• You should fry Kachories on low heat. If the Kachories are fried on high heat, they will get soft and will not be crispy.
• Don’t roll the Kachories with a rolling pin. Rolling pins can create small holes in the dough that let the oil seep into the Kachories and they can also cause the Kachories to come out with one side thicker than the other.

Khasta Kachori
 
Print
Khasta Kachori originated in Rajasthan, India. Khasta Kachori is a popular snack in Northern and Central India. Khasta Kachori is stuffed with spiced fillings. Khasta means crispy, flaky. You can have it with tea in the morning or in the evening, giving your tea experience a different texture and taste.
Author: Binjal Pandya
Recipe type: Snack
Cuisine: Indian
Ingredients
Dough
  • 2 cups Plain Flour (Maida)
  • ½ tsp Salt
  • ¼ cup melted Ghee or Oil
Filling
  • 2 cup Yellow Moong Dal (Split Yellow Gram) soaked for 4 hours
  • ¼ tsp Cumin Seeds (Jeera)
  • 2 tsp Fennel Seed Powder
  • 2 tsp Coriander Powder
  • Pinch of Asafoetida (Hing)
  • 2 tsp Ginger-Green Chili Paste
  • 1 ½ tsp Red Chili Powder
  • 1 tsp Garam Masala
  • 1 tsp Dried Mango Powder (Amchur)
  • 1 tbsp Oil
  • Salt
Other
  • Oil for Deep-Frying
Serving
  • 1 cup Curds
  • ¼ cup Green Chutney
  • ½ cup Khajur Imli Chutney
  • ½ cup Chopped Onion
  • ¼ cup Chopped Tomato
  • ¼ cup Chopped Coriander Leaves
  • ½ cup Sev
Instructions
Dough
  1. Combine all the ingredients and knead into firm dough using a little water.
  2. Knead very well for 5 to 7 minutes.
  3. Divide the dough into equal parts and keep covered under a wet muslin cloth.
Filling
  1. Drain moong dal and blend coarsely.
  2. Heat the oil in a nonstick pan; add the cumin seeds and asafoetida.
  3. When the seeds crackle, add blended moong dal and sauté for a few seconds.
  4. Add the green chili-ginger paste, red chili powder, garam masala, coriander powder, amchur, fennel powder, salt and stir for 5 to 7 minutes till the masala cooked.
To Make Kachories
  1. Take the dough and knead it for a minute.
  2. Divide the dough in to small parts like lemon.
  3. Take one part of the dough and with your fingers flatten edges and make circle. Leave center little thicker then edges.
  4. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Follow same to make all balls.
  5. Let the filled ball sit for three to four minutes before rolling.
  6. Set the Kachories on a surface with seams facing up. Using the base of your palm, slowly flatten them like puri.
  7. Heat the oil in frying pan over medium heat. To check if oil is ready, put a little piece of dough in the oil. Dough should sizzle and come up very slow.
  8. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
  9. Garnish with curd, chopped onion, tomato, coriander chutney, dates tamarind chutney, sev.
  10. Kachories can be stored for at least a week in an airtight container.
Notes
• You should fry Kachories on low heat. If the Kachories are fried on high heat, they will get soft and will not be crispy.
• Don’t roll the Kachories with a rolling pin. Rolling pins can create small holes in the dough that let the oil seep into the Kachories and they can also cause the Kachories to come out with one side thicker than the other.
3.5.3251

Khasta Kachori was last modified: March 25th, 2019 by Binjal's VEG Kitchen

Like this:

Like Loading...
03/24/2019   Binjal's VEG Kitchen
  Appetizers & Snacks, Indian Breads, Streetfood & Chaat     appetizer, breakfast, chaat, fried, indian, Snack
  • Puran Poli (Vedmi)
  • Kumquat Marmalade Recipe

2 Responses to “Khasta Kachori”

  1. veena / 22 Oct 2014 8:56am #

    my kids most fav.. I agree with you this one I can have it for any meals / snack.. Perfect!

    Loading...
    Reply
    • Binjal's VEG Kitchen / 22 Oct 2014 9:19am #

      thanks Veena.

      Loading...
      Reply

Cancel

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Show more posts
Binjal's VEG Kitchen

binjalsvegkitchen

Gujarati Kadhi is one of the best authentic recipe Gujarati Kadhi is one of the best authentic recipe from Gujarati cuisine. This Kadhi is very popular and favorite among Guajaraties and non-Guajaraties too. Gujarati Kadhi is thin in consistency as compared to Pakoda Kadhi. Gujarati Kadhi contains curry leaves and mustard tampering. It’s sweet and spicy, which taste very good. This savory curry is generally eaten with hot rice or khichdi.
.
Recipe on my blog link in profile!
.
http://www.binjalsvegkitchen.com/gujarati-kadhi/
.
@binjalsvegkitchen .
Last night dinner! 🍝 Stir fried/Caramelized ve Last night dinner! 🍝 
Stir fried/Caramelized veggie noodles
.
Used @gravymaster_us instead of regular soy sauce and my family loved the taste. 
.
@gravymaster_us it’s not just for gravy, it makes everything taste better. Enhance color and flavor, create restaurant worthy flavors and meal. Perfect for seasoning, browning & caramelizing. 
No preservatives, vegetarian, vegan, gluten free and certified Kosher. Free from artificial ingredients, corn syrup and preservatives.
.
Thank you @gravymaster_us for sending all these stuff. Can’t wait to try it out for grilling in summer. 
.
@binjalsvegkitchen
Baingan Shimla Mirch Masala Sabji is perfect a sid Baingan Shimla Mirch Masala Sabji is perfect a side dish with roti,paratha or puri. It can be prepaid with besan masala mixture. It is very delicious in taste with crunchy peanuts and spices. My all time favorite quick sabji with dal chawal and hot phulka roti. If you like bharwan veggies but don’t have time to stuff and i know stuffed veggies takes more time to cook, then this is the perfect quickest sabji which taste same as a bharwan baingan or bharwan mirchi. .
Recipe on my blog blog! Link in my profile! .
.

http://binjalsvegkitchen.com/baingan-shimla-mirch-masala-sabji/
.
@binjalsvegkitchen
Cheese Pav Bhaji! . Pav Bhaji is an Indian fast fo Cheese Pav Bhaji!
.
Pav Bhaji is an Indian fast food (Street food) dish that originated in Maharashtra (Mumbai). It is vegetables mix with a roasted buttery pav. Pav Bhaji is a most popular, hottest selling, widely loved street food. This delicious street food available everywhere in India as a fast food and people love this so much.

Pav Bhaji is a spicy blend of different vegetables in an onion-tomato gravy, which is serve with a roasted buttery pav. This is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds. When I am lazy to cook an entire meal for my family, Pav Bhaji is in one of the first few dishes which comes to mind, as it is quick and easy to make.
.
.
Recipe on my blog if you want to check. Link in my profile!
.
.

http://www.binjalsvegkitchen.com/pav-bhaji-recipe-mumbai-style/
.

@binjalsvegkitchen 
.
Load More... Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

Stay Updated !

‹ › ×
    Copyright © 2015-2019 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
    %d bloggers like this: