KHASTA KACHORI RECIPE
KHASTA KACHORI RECIPE

KHASTA KACHORI RECIPE | KHASTA KACHORI 

Khasta Kachori Recipe is a delicious, spicy, fried puff pastry. Kachoris are great as an appetizer or as part of a festive meal for any occasion. Khasta kachori recipe – it is deep-fried, a puffed pastry stuffed with spicy moong dal stuffing. It is topped with chutneys, onion, tomato, yogurt, and sev to make the khasta kachori chaat.

Ingredients

Dough

  • 1 cup all-purpose flour (plain flour or
    maida)
  • ¼ teaspoon salt
  • 2 tablespoons oil
  • ¼ cup chilled water, more or less as
    needed

Filling

  • ¼ cup yellow moong dal (available in
    Indian grocery stores)
  • 1 teaspoon coarsely ground fennel
    seeds (saunf)
  • 1 teaspoon coarsely ground coriander
    seeds (dhania)
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon ginger powder
  • ½ teaspoon mango powder (amchoor)
  • Pinch of asafetida (Hing)
  • ½ teaspoon salt (adjust to taste)
  • 1 tablespoon oil
  • 2 tablespoons water
  • Oil to deep-fry

How to make Khasta Kachori Recipe

Dough

  • Mix the flour, salt and oil.
  • Add the chilled water slowly, mixing with your fingers as you pour.
  • Do not knead the dough. It should be very soft.
  • Cover the dough and let it sit at least fifteen minutes

Filling

  • Grind the moong dal dry, almost to a powder.
  • Mix 1 tablespoon of oil into the ground dal in a frying pan and roast over medium heat two to three minutes, or until the dal changes color slightly.
  • Stir continuously.
  • Turn off the heat.
  • Add all the spices and mix well.
  • Let the mixture cool off.
  • Add two tablespoons of warm water and mix well.
  • Let sit ten minutes, covered with a damp cloth

Make Kachories

  • Take the dough and knead it for minutes. Divide the dough into twelve equal parts.
  • Take one part of the dough and with your fingers flatten the edges to form a three-inch circle, leaving the center a little thicker than the edges.
  • Mold the dough into a cup and place one teaspoon of the filling in the center.
  • Pull the edges of the dough to wrap the dal filling.
  • Proceed to make all twelve balls.
  • Let the filled balls sit for three to four minutes before rolling.
  • Set the filled balls on a surface with the seams facing up.
  • Using the base of your palm, slowly flatten them into circles about three inches in diameter.
  • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slow.
  • Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
  • If the kachoris are fried on high heat, they will get soft and will not be crispy.
  • Kachoris can be stored for at least a week in an airtight container.

Note

  • Kachoris can be served plain, with a variety of chutneys, with Chola (a chickpea dish), or with dam aloo (a potato dish).
  • Serve them as a chat, pouring plain yogurt and chutney on top.
  • Enjoy Khasta Kachori.

Khasta Kachori Recipe Video 

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