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Khasta Kachori
August 31st, 2007 filed under Appetizers, Breads, Vegan
Khasta 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 (saunf)
- 1 teaspoon coarsely grinded coriander seeds (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:
- 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.
- Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.
- Turn off the heat. Add all the spices and mix it well and let the mixture cool off.
- 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:
- Take the dough and knead it for a few minutes.
- Divide the dough in twelve equal parts.
- 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 around.
- 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. Repeat with the rest.
- Let the filled ball sit for 3 to 4 minutes before rolling.
- Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
- Heat about 1 1/2 inche of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up 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 be soft and will not be crispy.
Tips:
- 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.
I tried these kachories and turned out really good. I also tried filling them with potatos and chana daal aswell . Really good recipe.
Thanks Manjula ji
regards
kris saini
Hello Ma’m,
Really tempting !! Just wanted to know how they’ll taste if instead of deep-frying, I bake them in oven ??
Thank you so much.
Hi Aunty! My mother and I love your recipes, we just made these Kachoris and pedas. Both are delicious, but we forgot to put the kachoris away last night and left them in the oven, and this morning they were soft instead of crisp. Is there any way to fix this?
Thanks Manjula very very good you site and videos i love you!!!!! now i can learm about how cooker very well for my indian love!!
It was so so easy to make and I just loved it. Thank you.
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Manjula Ma’m ,
For Kashta Kachori , I am thinking of making everything up to the point of making the balls filled with the filling and keep it in fridge the day before the party and fry it when my guests are there. Can you tell me if this is something that you would suggest trying or would not suggest doing this ? This iwll also help me serve home made food but with lesser effort on the day of , during holiday season like thanks giving , christmas .
I ” hate ” eating food from fridge but I am trying to find a balance because it is really killing me as I am a full time employee with two small kids . So , I am trying to find a way to do all preparations over the weekend like cutting veggies to the extent that the vitamis are not lost , grinding etc etc , so that when it is time to cook all I do is just cook. And with snacks like kachori , I still want to make it fresh but want to spread the prep time . Please feel free to provide any suggestions to this effect especially for this kachori .
Regards, Santhi
Hey Santhi.. me in same boat! I had read in Manjulaji’s samosa recipe that she “half-fries” them and stores them in the freezer. You could try that recipe. Good luck with your cooking! Happy Holidays.
Hello Shanti.
Fry the kachori half the way before refrigerating. If you are preparing any dish with gravy make the gravy before or have the spice mix ready, other then potato you may cut all the vegetable before. I also start preparing in advance, the day of party you want to enjoy with your guest, look fresh and listen to your guests who are appreciating all your hard work. Enjoy!