Khasta Kachori recipe 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. If you love crispy snacks, you should also try these delicious Indian Style Plant Based Chicken Masala Puff.

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 saut 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.

Binjal Pandya

Khasta Kachori

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.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 10 -12

Course: Snack

Cuisine: Indian

Ingredients Method Notes

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
• ½ tsp Red Chili Powder
• 1 tsp Garam Masala
• 1 tsp Dried Mango Powder Amchur
• 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
• 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 3-4 minutes.
3. Divide the dough into equal parts and keep covered under a wet muslin cloth.

Filling

1. Drain soaked moong dal and blend it with ginger and green chilis and make 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 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 Kachories

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 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 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 whisked yogurt/curd, 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.

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.