India
Khasta Kachori Recipe
We’ve read about, learnt how to make and scoffed down innumerable pakoras. Here’s yet another deep-fried Indian decadence that redefines snacking and tea time. Behold, the khasta kachori.
A kachori is a ball of flour dough stuffed with a choice of fillings like potato, onions, peas or dal. Khasta means flaky, so a khasta kachori is the crunchiest and crispiest variety of kachori. Here’s how you can make a batch for yourself.
Prep Time | 15 minutes |
Cook Time | 45 minutes |
Servings |
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Ingredients
- For The Dough
- 2 cups plain flour maida
- salt to taste
- cup ¼melted ghee
- For The Filling
- cup ½yellow moong dal split yellow gram
- Soaked for 2 to 3 hours and drained
- 3 tbsp Oil
- 1 tsp Cumin seeds jeera
- tsp ¼asafetida
- 1 tsp ginger-green chili paste
- 1 tsp chili powder
- 1 tsp garam masala
- salt to taste
- 1 tbsp dried mango powder amchur
- 2 gram tbsp besan bengalflour
- Oil for deep frying
Ingredients
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Instructions
For The Dough
- Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough.
- Cover the dough with a damp muslin cloth and keep aside for 15 to 20 minutes.
For the filling
- Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle add the asafetida and the yellow moong dal mixture, mix well and cook on a medium flame for a few seconds.
- Add the ginger-green chili paste, dry mango powder, chilli powder, garam masala, salt and besan and cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously.
- Cool and divide into 12 equal portions and keep aside.
- How to proceed
- Divide the dough into 12 equal portions.
- Roll out each portion of the dough into a 3” diameter circle.
- Place one portion of the moong dal filling in the centre.
- Bring together all the sides, seal it tightly and remove any excess dough and press it lightly.
- Roll the filled pocket lightly into a roughly 2½" diameter circle, while ensuring that the filling does not spill out.
- Gently press the center of the kachori with your thumb.
- Repeat steps 2 to 6 to make 11 more kachoris.
- Heat oil in a deep non-stick kadhai on a medium flame and deep-fry, 3 kachoris at a time on a slow flame for 8 minutes, turning them in between till they turn golden brown from all the sides.
- Drain on an absorbent paper.
- Repeat steps 8 and 9 to deep-fry 9 more kachoris.
- Serve with ketchup or chutney.