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.
Namaste Manjulaji,
I loved the recipe of khasta kachori. what is better way to make this ahead of time?
Thank you so much for sharing this wonderful recipes
shruti.
These are fabulous!! I prefer whole wheat flour but made with white flour.
Can you use whole wheat flour? Your website is great as recently my husband
and I are eating no meat whatsoever. A lot of variety here.
We appreciate the time and effort you have made to create this terrific website.
Namaste
I made Khasta kachori by following ur recipe and it turned out to be amazingly good. You are an awesome cook. I really like the small small tips you give in between like how to see oil is hot enough, masala is fried etc because that helps a lot. I am going to try boondi ladoo soon
Thank you so much.
Dear Manjula.
I would like to thank you for so many wonderfull recipes and the dedication and time this must take, you are an exceptional Lady.
Some of your recipes I would love to down-load but you don’t seem to have a printer friendly button, would it be possible to include one please……and as you would say that would be “very YUMY”…..With great admiration yours….Alan
hi,
thanku manjulaji, i tried khasta kachori and they came out good and my husband and son both liked and appreciated. Thanku so much for such a easy recipe.
manjulaji, can u tell me how the recipe of kala chane?
hi ,gira here thank you for make khasta kachori in very easy way,i tried it its too delicious.i want to know how to make kala jam sweet dish,without using cow milk mava if u give some guidance i will very thankfull to you because i m in dubai so it is not available here .thank u again.
hello manjulaji
just love ur recepies…..also the demo u show…it really helps….my husband is elergic to moong dal….he kind of gets into this food poisonin by eatin moong dal….so can u plz suggest me an alternative….hoping to hear back from u….thanx
Hello -
What is a substitute for powdered ginger? Can I use finely grind/chopped ginger instead?
Thanks again,
Sheetal
hello aunty, what a wonderful and graceful demonstration….It all shows how much u love your cooking…great work…very
inspiring especially for beginners like me.i will definitely try this recipe .
Thanks for an easy recipe, I tried it and came out very well. I followed the dough recipe and it was very watery with 1 cup maida and 1/2 cup water, is that dough suppose to be very soft?
Thanks,
Meghana
for ur chola tikki can u just peel the patatoes and boil den mash them like u make normal mash patatoe
thanks
loving ur website