Khasta Kachori originated in Rajasthan, India. It is a popular snack in Northern and Central India. This 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.
Ingredients:
Dough
• 2 cups Plain Flour (Maida)
• 1/2 tsp Salt
• 1/2 tsp Ajwain/Carom Seeds
• 1/4 cup melted Ghee or Oil
Filling
• 1 cup Yellow Moong Dal (Split Yellow Gram) soaked for 4 hours
• 2-3 Green Chilies
• ½ Inch Ginger
• 2 tbsp Oil
• ¼ tsp Cumin Seeds (Jeera)
• Pinch of Asafoetida (Hing)
• 2 tsp Fennel Seed Powder
• 2 tsp Coriander Powder
• 1 ½ tsp Red Chili Powder
• 1 tsp Garam Masala
• 1 tsp Dried Mango Powder (Amchur)
• Salt
Other
• Oil for Deep-Frying
Serving
• 1 cup Whisked 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
• 1 tsp Chaat Masala
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 soaked moong dal and blend it with ginger and green chilies and make a coarse paste.
2. Heat the oil in a nonstick pan; add the cumin seeds and asafoetida.
3. When the seeds crackle, add blended moong dal paste and sauté for a few seconds.
4. Add red chili powder, garam masala, coriander powder, amchur, fennel powder, salt and stir for 5 to 7 minutes till the masala cooked.
To Make Kachoris
1. Take the dough and knead it for a minute.
2. Divide the dough into small parts like lemon.
3. Take one part of the dough and with your fingers flatten edges and make circle. Leave center little thicker than 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 under cloth 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, chaat masala and sev.
10. Kachories can be stored for at least a week in an airtight container.
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.
- 2 cups Plain Flour (Maida)
- ½ tsp Salt
- ½ tsp Ajwain/Carom Seeds
- ¼ cup melted Ghee or Oil
- • 1 cup Yellow Moong Dal (Split Yellow Gram) soaked for 4 hours
- • 2-3 Green Chilies
- • ½ Inch Ginger
- • 2 tbsp Oil
- • ¼ tsp Cumin Seeds (Jeera)
- • Pinch of Asafoetida (Hing)
- • 2 tsp Fennel Seed Powder
- • 2 tsp Coriander Powder
- • 1 ½ tsp Red Chili Powder
- • 1 tsp Garam Masala
- • 1 tsp Dried Mango Powder (Amchur)
- • Salt
- Oil for Deep-Frying
- 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
- 1 tsp Chaat Masala
- Combine all the ingredients and knead into firm dough using a little water.
- Knead very well for 3-4 minutes.
- Divide the dough into equal parts and keep covered under a wet muslin cloth.
- Drain soaked moong dal and blend it with ginger and green chilis and make coarse paste.
- Heat the oil in a nonstick pan; add the cumin seeds and asafoetida.
- When the seeds crackle, add blended moong dal and sauté for a few seconds.
- Add red chili powder, garam masala, coriander powder, amchur, fennel powder, salt and stir for 5 to 7 minutes till the masala cooked.
- Take the dough and knead it for a minute.
- Divide the dough into small parts like lemon.
- Take one part of the dough and with your fingers flatten edges and make circle. Leave center little thicker than edges.
- 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.
- Let the filled ball sit under cloth for three to four minutes before rolling.
- Set the Kachories on a surface with seams facing up. Using the base of your palm, slowly flatten them like puri.
- 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.
- Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
- Garnish with whisked yogurt/curd, chopped onion, tomato, coriander chutney, dates tamarind chutney, chaat masala and sev.
- Kachories can be stored for at least a week in an airtight container.
• 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.
2 Responses to “Khasta Kachori”
my kids most fav.. I agree with you this one I can have it for any meals / snack.. Perfect!
thanks Veena.