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
- 1/4 cup chilled water i spoon more or less
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.
Hi Manjula
I tried out kachoris again y’day and they turned out awesome. Is it possible to prepare kachoris beforehand or is it best to serve hot. If they can be stored cud u plase let me know the best possible way of storing them??
After they have cooled to room temperature, you can store them in an airtight container for a week or two. Serve them at room temperature with breakfast or at tea. No need to re-heat them.
Hello anty,
i m sorry for late reply of Ur pani puri i prepared mashallah, result was good thank u
Hi Manjula Aunty, I m Savitha from South Korea, here it is very difficult to get Indian food but when we start preparing from ur website we were so happy that it was so tasty n easy to prepare, kachori it came up very tasty and we tried ragulla also it was delisious, thx aunty for ur wonderful receipies and plz show some Rice items which is easy to prepare n tasty.
Hi Manjula,
I am writing from France where indian cuisine is not so famous. But I am fond of this type of food and your style is really great. Nevertheless, is it possible to change moong dalh with masoor dalh in your khasta kachori recipe ?
Thank you for your answer and keep up with your fantastic blog !
Hi Isabelle, yes you can change moong dal with any dalh.
Hello aunty,
your recipes are simply great.Thanku so much for sharing the recipes………
Dear Manjula Aunty,
Your recipies are simply great ! I have tried most of them and they turn out to be really good and yummy.
Thanks a ton for the recipies and the videos.
Hi Dear Manjulaben,
I watch your lots of recipe and you are the best
any way this one help us to much here far from our country and family
i have to much interest to cook food and eat indian food too.
i been work 7 years for PIZZA INN in usa as store maneger
i lve to cook
once againe you, Vah Rea Vah and curry is fantastic for indian people who live in
out of india
thanks
sanjay
Hello Manjula Auntie,
I love the simplistic nature of your recipes, your presentation, the wbsite and above all your sweet friendly smile.
I am a good cook too but never in my life, I have tried making desserts like nan Khatai, Burfi (These complicated ones used to be my mom’s expertise). But, truly you have made it so easy to try out these TOUGH LOOKING Recipes, that I am making these tasty dishes too !!
Have just a small question, for the khasta kachori : What kinda blender or grinder do you use to grind the dal in powder form. I try it hard in my normal blender/grinder but it still remains very grainy!!
Please advise. Would appreciate your response on this.
Regards
Preety
Hello Preety,
For dry ingredients like spices and some time dal I use cofee grinder. It works really good.
Thanks a tons for your quick reply.
You are simply awesome!!
Regards
Preety
Hi Manjula,your recipes seem quit interesting to me ,but one thing I am experiencing is double text display in your web pages.I am not able to read the recipes properly as pages are displaying some previous page text.Can you please get it corrected.I am waiting to try out your recipes
.Thanks
Manjulaji
Namaste
Your video says that all the spices for the dal should be mixed with it and then roasted whereas your writeup says different as below. Which one should we follow?
“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. ”
Please clarify. Thanks.