Posted on by ruchi

Khasta Kachori

Khasta Kachori
ruchi

April 30, 2011

Khasta Kachori is a delicious North Indian snack. It can be eaten just with tamarind chutney or with aloo curry and chutney.

Preparation time: 60 minutes
Servings: 10 kachori
Difficulty: Medium

Shell Ingredients

All Purpose Flour 250 gm
Vegetable Oil 60 gm
Salt 1 tsp

Filling Ingredients

Dhuli Moong dal 20 gm
Mota (Coarse) Besan 75 gm
Baking Soda 1/8 tsp
Crushed Saunf/Fennel Seeds 5 gm
Red Chilli Powder 1/2 tsp
Heeng (asafoetida powder) A pinch
Garam Masala 1/2 tsp
Amchur or Dried Mango Powder 1 tsp
Kasoori Methi 1 tsp
Salt 1/2 tsp
Oil To fry

Method

  1. Soak dal for a couple of hours and then boil it in a pan with 1/2 cup of water till it’s soft and water has evaporated.
  2. Combine flour, salt and oil.

    3. Combine flour, salt and oil

  3. 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.

    4. rub oil in flour

  4. Add about 50 gm of water and make a soft dough. Cover it and keep it aside for at least 15 minutes.

    5. Knead dough for khasta kachori

  5. Roast besan in a pan on low heat for 5 min. The color will change very slightly.
  6. Mix boiled dal, roasted besan and all the spices with 25 gm of oil. Add a little bit of water to make a soft dough. Divide into 10 parts and make balls.

    7. prepare filling for khasta kachori

  7. Always taste the filling. It should be spicier than you can handle because once you fill it in the shell mellows it down.
  8. Knead the dough again and divide it into ten parts. Spread it like a small bowl and place a filling ball in it. Close all the sides, making sure that there are no holes.

    9. Fill the roti

  9. 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.

    10. Flatten the kachori

  10. Repeat with other balls.
  11. Heat the oil in a wok for frying. Test it by dropping a pea size dough in the oil. If it does not sizzle much, only a few bubbles form, that’s perfect. Keep the heat on low.
  12. 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 on both sides. Should take about 7-8 minutes.

    13. Fry the kachoris

    Fry the kachoris

  13. Drain on paper towel. Khasta Kachori is ready. Serve them hot with Green Chutney or Tamarind Chutney.

    14. Kachori is ready

Notes

  1. Fry kachoris on low heat so that they come out crisp.
  2. These can be kept for a few days in pantry.
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