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.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Plain Flour (Maida)
- 1/2 tsp Salt
- 1/2 tsp Ajwain/Carom Seeds
- 1/4 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
- 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
Instructions
- 1
Dough
- 2
Combine all the ingredients and knead into firm dough using a little water.
- 3
Knead very well for 3-4 minutes.
- 4
Divide the dough into equal parts and keep covered under a wet muslin cloth.
- 5
Filling
- 6
Drain soaked moong dal and blend it with ginger and green chilis and make coarse paste.
- 7
Heat the oil in a nonstick pan; add the cumin seeds and asafoetida.
- 8
When the seeds crackle, add blended moong dal and sauté for a few seconds.
- 9
Add red chili powder, garam masala, coriander powder, amchur, fennel powder, salt and stir for 5 to 7 minutes till the masala cooked.
- 10
To Make Kachories
- 11
Take the dough and knead it for a minute.
- 12
Divide the dough into small parts like lemon.
- 13
Take one part of the dough and with your fingers flatten edges and make circle. Leave center little thicker than edges.
- 14
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.
- 15
Let the filled ball sit under cloth for three to four minutes before rolling.
- 16
Set the Kachories on a surface with seams facing up. Using the base of your palm, slowly flatten them like puri.
- 17
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.
- 18
Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
- 19
Garnish with whisked yogurt/curd, chopped onion, tomato, coriander chutney, dates tamarind chutney, chaat masala and sev.
- 20
Kachories can be stored for at least a week in an airtight container.