Khasta Kachori
August 31st, 2007 filed under Appetizers, Breads, VeganKhasta Kachoris are a delicious, spicy, fried puff pastry appetizer for any occasion.
Make 12 Kachoris.
Ingredients for crust:
- 1 cup All Purpose flour (plain flour or maida)
- 1/4 teaspoon salt
- 2 tablespoons oil
- 1/2 cup-1 tablespoon chilled water
Ingredients for filling:
- 1/4 cup yellow moong dal
- 1 teaspoon coarsely grinded fennel seeds
- 1 teaspoon coarsely grinded coriander seeds
- 1 teaspoon red chilly flakes
- 1/4 teaspoon ginger powder
- 1/2 teaspoon mango powder
- Pinch of asafetida (hing)
- 1/2 teaspoon salt (adjust to your taste)
- 1 tablespoon oil
- 2 tablespoons water
- Oil to deep fry
Method
To make crust:
Mix the flour, salt and oil. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.
To make filling:
Grind the moong dal dry until it almost becomes a powder. Transfer to a bowl. Add 1 tablespoon of oil and all the spices. Mix it well. On medium-low heat, roast the dal mixture for about two to three minutes, stirring constantly. Transfer to a bowl. Let it cool for a few minutes. Add two tablespoons of warm water and mix well.
To make the Kachoris:
Take the dough and knead it for a few minutes. Divide the dough in twelve equal parts. Take one part in your palm and with your fingers flatten the edges so that it becomes a circle about 1 1/2 inches in diameter. Mold the dough into a cup and add about 1 teaspoon of dal mixture in the center. Seal by pulling over all the edges. Repeat with the rest.
Now heat about 1 1/2 inches of oil in a frying pan on medium heat.
Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into circles about 2 1/2 inches in diameter. 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.
Tips
To check whether the oil is hot enough drop a little piece of dough in oil. It should sizzle, but not come up right away.
Don’t roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris. Also, when using a rolling pin, the kachoris are uneven and when frying one side will be thicker than the other.
Variation
Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.
Serving suggestions
Kachoris can be served plain, with a variety of chutneys, with chola, or with dam aloo. Serve them as a chat, pouring plain yogurt and chutney on top.
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July 20th, 2008 at 11:19 am
Dear Auntyji,
I’ve made these for the third time and they come out perfect each time. I follow the recipe exactly as no adjustments are needed.
Best to you, Jaya
July 18th, 2008 at 10:36 am
hello Aunty,
If it has holes means it will take lot of oil right?
I will try next time and try to flatten it properly.
Thank you so much Aunty.
Aunty one request can you show Chilka Moong dal pakodas.
Thank you once again.
-Bhavik
July 18th, 2008 at 10:24 am
Hello Bhavika, I think for first time you did great, holes can happend many reason, but in your case just the practice in flattening the katchori.
July 18th, 2008 at 9:29 am
Hello Aunty,
Namaste.
I tried the Kachoris .They came out well and tasted also really great.
All of them puffed very well.
But few of them got one hole on the top but still they puffed up.
What can be the reason of the hole for few of them?
Aunty, please guide me.
-Bhavika
July 16th, 2008 at 2:36 pm
I also had forgotten to add water to the filling the first time I made them and luckily they turned out very well for me too.
Now that’s a great recipe when you can make a mistake and it still comes out good!
I never tried making kachori until I found Manjula’s video.
July 16th, 2008 at 2:14 pm
I did try the kachoris and they were really superb.I forgot to add water in the filling but still they were great and all puffed up well.I made them for tea for my guests and they were surprised to know that I made them myself.
Thanks a lot Auntie, you are really great.
Thanks a million.
July 8th, 2008 at 2:37 am
Thanks Jayaji and Manjula Auntie for your help and advice
July 7th, 2008 at 2:31 pm
Dear Aunty,
Can I press the kachoris and leave them for an hour or so,covered with a damp cloth,and then fry? Will it affect their puffing up?
Thanks a million.
July 7th, 2008 at 9:48 am
Thank you Manjula. I did not think of that as a possible reason. Jaya.
July 7th, 2008 at 7:26 am
Hi Snehal, Jaya has very good explanation for kachori, just want to add one more thing if filling is very dry that will also make the small cracks in kachories.
July 7th, 2008 at 6:34 am
Hi Snehal,
If the kachoris tasted good other than that they didn’t puff, I would try putting in a little less filling since you said some masala comes out when flattening them.
The dough puffs from steam build up and if the masala pokes through the dough, the steam escapes before the kachori can puff up. You’ve probably seen that happen with puris. Once there is a crack in the puri while frying, it won’t puff any further.
Anyhow, try going less on the filling and lets us know how it works out. Good luck.
July 7th, 2008 at 2:21 am
Hi Jaya !
Kachori were cooked in the middle…and ya the puffed Kachoris cooked in the batch where there were some unpuffed Kachoris also…
Could this happen if some masala comes out while pressing/ flattening the Kachoris with the palm?
July 4th, 2008 at 9:03 am
Snehal,
1) the kachoris that DID puff up, were they cooked in the beginning, the middle, or at the end?
2) Also, did the puffed kachoris cook in the SAME batch of frying or in different batches?
I’ve cooked these kachoris many times with success. If you can give some more information I’ll try to help you. Jaya
July 4th, 2008 at 7:28 am
Hello Auntie,
U r really doing a great job.. i keep on trying your recipes they really come out well. itried this recipe alos but unfortunately it didn’t come out so well. a few of the kachoris were puffed up rest all were flat…i really kept an eye on the heat during frying so i fried it at the righ temperature …what could have gone wrong…pls help
Thanks
June 30th, 2008 at 3:43 pm
Hi aunty,
Kindly demonstrate pyaaz ki kachori recipe also.
Thank you .
June 29th, 2008 at 11:11 pm
thanks a lot for the wonder ful recepie. i tried your mirchi achar i liked it ,i love to cook and learn more wonderul recepie.i do have a passion to learn new recepies and try them ,and add to my notebook.
bye archi
June 19th, 2008 at 12:03 pm
Dear Manjula Aunty,
I am another fan who would love to learn khandwi.
Thank you.
June 19th, 2008 at 11:51 am
Hello Aunty,
I tried the khasta kachori and spicy potato recipe. They came out so well …. two of the best dishes I have cooked so far. What I really like about your site is that you give small tips along with the main recipe and these tips are important for the dish to come out perfect.
June 13th, 2008 at 8:34 pm
Khandwi is in my list to do.
June 13th, 2008 at 11:01 am
Hi aunty,
I came across your website just today and since then I cannot watching your videos. The recipies are easy to make yet look delicious and also as they all are w/o onion and garlic.
I will surely try the kachori this wkend.
BTW can you share the khandwi recipe?
Thanks
June 12th, 2008 at 2:57 pm
Hi Ridhi, yes in dough you can replace butter in place of oil.
June 12th, 2008 at 1:39 pm
Hi aunty ji, Thank you, I just want to ask can i use butter in place of oil.
June 11th, 2008 at 4:35 pm
Hi Bhavika, Thank you, I encourage to do variations using my recipes as guide line. Soking moong dal as you say will work great. I grind dal coarse.
June 11th, 2008 at 12:43 pm
hello Manjula Aunty,
Namaste.Aunty I am Jain.We share the same surname.I dont eat onion, garlic and potatoes .I am a pure Jain and ur recipes help me a lot to cook the same way as my Mom in India.Ur shows and videos are very helpfula nd mouth watering.I tried ur Khasta kachori.It came very very good.All of them pufffed very well.Thanks to you aunty.Just wanted to know if we could do one variation.can we soak Moong dal for few hours and roast it as it rather than grinding in to powder.Also the recipe which is shown should the moon dal be grinded into fine powder or coarse powder?
U are doing an excellent job which is helping girls out here like me who just got married and are in the US ,never done cooking in india and here ur shows help us to the fullest.
Waiting for ur reply.
June 2nd, 2008 at 2:37 am
[...] You can check out the recipe for the kachori here. http://www.manjulaskitchen.com/2007/08/31/khasta-kachori/ [...]
June 1st, 2008 at 5:32 pm
I just made these today - followed the recipe exactly except the dough didn’t require the full amount of water. But they came out SUPERB. Even my picky U.P. born and raised husband liked them!
The tip to not rush the deep frying is important otherwise the inside dough will still be uncooked even though the outside appears golden. Thanks Auntyji.
May 10th, 2008 at 4:46 pm
Aunty can u give any other spicier and wet variety of filling for the kachori…. other than this one??
May 8th, 2008 at 11:18 am
Thanks for this awesome recipe.I have tried a few of your recipes and they taste yum!!Thank you so much.Love the videos they make any recipe seem easy and tasty :).
May 3rd, 2008 at 9:32 am
Thanks for this wonderful recipe, I live in Brazil and my husband is indian, he simply loved my kachoris!! Thanks again! Gleyse
May 2nd, 2008 at 3:33 pm
hi aunty
I will try this today.yr videos are of gr8 help
May 1st, 2008 at 9:38 am
Hello Sheetal
You can freeze the kachori just make sure when you freeze them spread it out after they freeze you can store them in bags. Thaw for few seconds in microwave otherwise fry them directly on medium high heat.
May 1st, 2008 at 6:27 am
hi …. I want to ask …can I freez the kchories after roll it with palm? if yes …how can i fry it…..? i mean after defristing it or direct from frozen?
May 1st, 2008 at 6:21 am
Hi Manjula-ji…!
I tried this reciepie ….& it made too good !thanks very much !
April 29th, 2008 at 4:54 pm
hi manju ji…..
checked ur cool recipes….. i’m in love with ur recipes…..
hey can u do me a favour…..could u plz tell me the receipe for the red chutney with bananas and watermelon seeds that is most used in marriages and parties……
April 28th, 2008 at 10:27 am
Hi Auntyji.u knw wat?my mom always makes kachoris n samasosa n mathris..i ws most of the time away frm home so cudnt get a chance to try these home recipes and also i ws afraid that it wont come out good but ur video made things very easy as now i knw how i hv to fry,wat shud be the temp of the oil.
i had tried samosas n kachoris,samosaa turned out really good,frends thought,i purchased them.
Thanks Auntyji.
April 26th, 2008 at 5:15 am
Hello Manjulaji
After trying your bengali rasgullas i tried kachoris. They came out well and tasty too. i am so happy to find your site for learning new and guaranteed dishes. my family enjoys these recipes. we once again thank you for these recipes. Are you coming up with DVD’s Or Cooking CD’s in the market. please let me know. I stay in India and would like to have your cooking video in CD form in my library.
April 23rd, 2008 at 11:28 pm
be more careful pressing the Kachori start from center and go around.
April 22nd, 2008 at 6:07 pm
HI,
AUNTI
I TRIED THIS RECEPE…IT TASTE WAS GOOD BUT IT DOES NOE GETS PUFFED..
CAN U TELL ME WHAT IS REASON…
I ALWAYS WATCH UR VIDEOS
April 18th, 2008 at 1:15 pm
One more question…
Can we use the same way for making onion kachori as in the dough & rolling with the palm or some other way ??
sorry i bother u all the time with my questions.
& when is your next recipe looking forward .
thanks.
April 18th, 2008 at 10:33 am
Thank you aunty for sharing this wonderful recipe. The kachori came out good. I had little trouble stuffing the kachori but with practice it will get better.
April 16th, 2008 at 3:12 pm
Thank you Manjula, it’s a great pleasure to see you, to make your nice recipes and eat your delicious, simple meals miam miam , yummy !!! Mimi
April 15th, 2008 at 9:20 am
Hi Manjula Aunty,
I tried these Kachoris yesterday. They came out really great. My husband loved them too and he was surprised when I told him that these were ready in 30 minutes.
April 11th, 2008 at 12:56 pm
Hello Summana, may be the dough was too soft
April 11th, 2008 at 10:47 am
i manjula aunty,
i tried tried this kachoris…its was really gr8 …it came out well. but the crust had many small pops, it was not like yours(plain crust). what went wrong? pls let me know. thanks in advance
April 8th, 2008 at 2:24 pm
Kachories freeze very good just before frying spread them over plate and freeze after they are freeze you can bag them and keep for months. fry them on low heat.
April 8th, 2008 at 12:12 pm
I tried khasta kachoris served with potatoes yogurt gravy with your recipes. It came out very good.
I like your recipes with videos. Its a good website and I highly recommended to my friends.
April 7th, 2008 at 7:56 pm
Dear Manjula
Just wondering if the kachoris can be prepared a night before and fried the next day. Please advise.
Thanks
April 7th, 2008 at 5:24 pm
What a great website! Makes me hungry just looking at the pictures!
March 26th, 2008 at 11:27 pm
Kachoris should be Khasta
March 26th, 2008 at 7:31 pm
Hi manjula ji…
kachoris came out good…bt if i need to make them less khasta what should i do???as some of them were very khasta.
thanks.
March 17th, 2008 at 11:25 am
I will definitely try this. thanks for sharing your recipe in this way.