Khasta Kachori is a delicious North Indian snack. It can be eaten just with tamarind chutney or with aloo curry and chutney.
| Preparation time: | 50 minutes |
| Servings: | 10 |
| Difficulty: | Medium |
Shell Ingredients
| All Purpose Flour | 1 cup |
| Vegetable Oil | 2 tbsp |
| Salt | 1/2 tsp |
Filling Ingredients
| Dhuli Urad dal | 1/3 cup |
| Whole Dhaniya/Coriander Seeds | 1 tbsp |
| Jeera/Cumin Seeds | 1 tsp |
| Crushed Saunf/Fennel Seeds | 1 tsp |
| Red Chilli Powder | 1 tsp |
| Heeng (asafoetida powder) | A pinch |
| Garam Masala | 1/2 tsp |
| Amchur or Dried Mango Powder | 1 tbsp |
| Black Salt | 1/2 tsp |
| Saunth or Dried Ginger Powder | 1/2 tbsp |
| Salt | 1/2 tsp |
| Oil | To fry |
Method
- Combine flour, salt and oil.
- Rub it through the flour. If you take a handful of flour and squeeze it in your hand and drop it in the bowl, it should keep the shape.
- Add 1/4 cup of water and make a hard dough. Cover it and keep it aside for at least 30 minutes.
- Dry roast coriander and cumin seeds and grind coarsely. Keep aside.
- Soak dal overnight and then grind it coarsely.
- Heat two tbsp of oil in a nonstick frying pan. Add dal and saute it.
- It will immediately soak all the oil and start to thicken. Keep stirring it. At times it’s hard to stir it because it sticks to the pan and the turner.
- Add all the spices and keep stirring till it starts to brown a little.
- Once the dal mixture browns a little, turn off the heat and let it cool.
- Always taste the filling. It should be spicier than you can handle because once you fill it in the shell mellows it down.
- Knead the dough again and divide it into ten parts. Roll them in small balls and then flatten them.
- Roll a ball in about 3 inch in diameter. Place a tbsp of filling in the middle and pinch the sides to seal the filling inside.
- Flatten the stuffed ball again with the help of fingers – about 2.5 inches in diameter. Make sure that there is no hole and no filling comes out.
- Repeat with other balls.
- Heat the oil in a wok for frying. Test it by dropping a pea size dough in the oil. If it sizzles and immediately comes up, it’s too hot. If the dough settles down and does not come up in a minute, it’s cold.
- Once the oil is ready, drop a few kachoris in the oil. Don’t touch them for 3-4 minutes. They will puff up. Now turn them over. Fry till they are light brown. Should take about 7-8 minutes.
- Drain on paper towel. Khasta Kachori is ready. Serve them hot with Green Chutney or Tamarind Chutney.
Notes
- Fry kachoris on low heat so that they come out crisp.
- These can be kept for a few days in pantry.
Summary
Recipe Name
Khasta Kachori
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)