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Khasta Kachori

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Khasta Kachori is a delicious, spicy, fried puff pastry. Kachoris are great as an appetizer or as part of a festive meal for any occasion.

Make 12 Kachoris.

Khasta KachoriIngredients:

for crust:

  • 1 cup All Purpose flour (plain flour or maida)
  • 1/4 teaspoon salt
  • 2 tablespoons oil
  • 1/4 cup chilled water more or less as needed

for filling:

  • 1/4 cup yellow moong dal (available Indian grocery stores)
  • 1 teaspoon fennel seeds coarsely grinded (saunf)
  • 1 teaspoon coriander seeds coarsely grinded (dhania)
  • 1 teaspoon red chilly flakes
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon mango powder (amchoor)
  • 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:

  1. Mix the flour, salt and oil.
  2. Add the chilled water slowly, mixing with your fingers as you pour.
  3. Do not knead the dough. The dough should be soft.
  4. Cover the dough and let it sit for at least fifteen minutes.

To make filling:

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

To make the Kachoris:

  1. Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
  2. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
  3. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
  4. Let the filled ball sit for three to four minutes before rolling.
  5. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.
  6. 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. Dough should sizzle, and come up very slow.
  7. 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.
  8. Kachories can be stored for at least a week in an airtight container

Additional Tips:

  • Don’t roll the kachoris with a rolling pin.
  • Rolling pins can create small holes in the dough that let the oil seep into the kachoris, and they can also cause the kachoris to come out with one side 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:


274 thoughts on “Khasta Kachori

  1. The is the most amazing and the perfect home made kachori I ave ever eaten.

    Thank you so much Manjula Aunty

    Your recipies always turn out perfect!

    Thanks
    Priyanka

  2. Dear Mrs. Manjula,
    I would like to know how you prepare the moong daal ground.
    The moong daal should not be left to soak? Then, the moong daal can grind to obtain the raw powder?

    Thanks in advance, and take this opportunity to thank her for everything she does for us.

  3. This food is delicious, will try it soon and let you know the result.
    I really like it because it contains the daal is crunchy and soft at the same time!
    really delicious!
    Here, in Italy, is sold frozen and do not buy it. I prefer to prepare it with my hands.

    Thank You!

  4. Can i make kachori with shev, instead of using any daal ?
    because most of Garavi ( brand name) kachori’s stuffing made with shev.

  5. Manjula ji, I tried this recipe..The taste was very good but kachauries ded not remain crisp after few hours.. Please tell me the reason..Thanks..

  6. Thanks. for all the nice recipes. I just have a ?
    Can I make them 1 day before the party, because of the busy day it will take time to make lot of Khasta Kachori
    Thanks

  7. Your recipes have helped a lot Manjula aunty!
    Esp. the videos are of great help
    Even the littelest details have been taken care of which have elevated the taste of the food
    Thanks a lot once again! :D

  8. I like the valuable information you provide in your articles.
    I’ll bookmark your blog and check again here frequently. I’m quite certain I’ll learn lots of new stuff right here! Good luck for the next!

  9. Thanks Manjula, will try again with moong dal, let you know how it will be.
    Am from north India too but living in london, found ur recipes more or less like
    i cook, v similar. Thanks for quick reply.

  10. Dear Manjula
    I tried so many times so many kachori receipies but none worked. Saw yours, looked great. tried today , pastry very good but instead of moong dal used duly urad dal, what a disappointment, look beautiful, all puffed, crispy but dal not cooked and crunchy, follow ur receipe but different dal. It means i should use only moong dal? Please advise. Please reply.
    Thanks. waiting for ur ans………………..

  11. Hello !

    Thank you so much for such an easy & yummy recipe.

    I need your help. My kachoris did not rise to the surface at all (one of them did rise, only but partially).

    They did not even turn out fluffy. They were more like soft biscuits.

    I followed your recipe exactly. What did I do wrong ?

    thank you !!

  12. Hello Aunty,

    I made these kachori for pool party at a friends place. They turned out really good except that they did not puff up as much as yours. Is it because of the thickness or size of kachori? May be mine were not exactly 3 inch round or not at the right thickness.

    Please advice.

    Thanks,
    Sejal.

  13. hi
    i tried your several recipies,,all r wonderfull,,plz tell me u used tofo in brownies,,what is this?i m in saudia arabia ,,is it available here??

  14. Manjulaji,
    Excellent recipes,specially vegetables and Appetizers. Method is simple with less ingredients turns out tasty. Congrates!

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