Khasta Kachori is a popular Indian snack that’s loved for its crispy, flaky texture and delicious, spicy filling. Here’s a simple recipe to make Khasta Kachori at home. This recipe will make approximately 10 kachoris.

Ingredients:

For the dough:

  • 2 cups all-purpose flour (maida)
  • 1/4 cup ghee or vegetable oil
  • A pinch of baking soda
  • Salt to taste
  • Water for kneading

For the filling:

  • 1 cup yellow moong dal (split and husked)
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp asafoetida (hing)
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala
  • 1/2 tsp dry mango powder (amchur)
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 2 tbsp ghee or vegetable oil
  • 2-3 tbsp water

Instructions:

Making the Dough:

  1. In a mixing bowl, combine the all-purpose flour, salt, and baking soda.
  2. Add ghee or vegetable oil to the flour mixture, and rub it in with your fingertips until it resembles breadcrumbs.
  3. Slowly add water, little by little, and knead it into a smooth, firm dough. It should not be too soft. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Making the Filling:

  1. Rinse the moong dal in cold water, and then soak it for about 2 hours. After soaking, drain the water.
  2. Grind the soaked moong dal into a coarse paste, using as little water as possible.
  3. Heat 2 tbsp of ghee or vegetable oil in a pan. Add cumin seeds and fennel seeds. Let them splutter.
  4. Add asafoetida, and then add the ground moong dal paste.
  5. Cook the dal mixture on low heat, stirring constantly, until it turns light brown and starts to leave the sides of the pan. This can take about 10-15 minutes.
  6. Add the spices: red chili powder, garam masala, dry mango powder, turmeric powder, and salt. Mix well.
  7. Add 2-3 tbsp of water to the dal mixture to make it moist and easier to stuff inside the kachori.
  8. Let the filling cool down completely.

Assembling and Frying:

  1. Divide the dough into 10 equal portions and roll them into smooth balls.
  2. Roll out each ball into a small disc (about 4 inches in diameter).
  3. Place 2-3 tablespoons of the cooled filling in the center of the disc.
  4. Gather the edges of the disc to form a pleated circle, sealing the filling inside the dough.
  5. Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle and rise to the surface.
  6. Carefully slide the kachori into the hot oil and fry it on medium heat until it puffs up and turns golden brown on both sides. This should take about 4-5 minutes.
  7. Remove the fried kachori with a slotted spoon and place them on a paper towel to remove excess oil.
  8. Serve hot with tamarind chutney and green chutney.

Enjoy your homemade Khasta Kachori! They make for a delightful snack or breakfast.

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