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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.
dear mrs. manjula,
it is great help i am getting from your recipes of different kind of good food.
whenever i am trying anything, i see your method & recipe for the same & i get good response from my family for serving them good food.
thanks a ton & my regards to you
karam.
HI
Thank you manjula aunty i did prepare kachori yesterday,but mine didnt puff like yours and it was not crispy so dont know
what the reason is also,please tell me some tips so that next time i prepare it comes out nicely.
thank you
Hi Akshata, for pressing the kachori do it gently and kachori need to be fried on very low heat if heat is high they will not be crisp. While frying be patience.
Thanks manjula aunty
hello aunty,
good to see u back after long but this recipe is great thanks a lot for such type of food to enjoy out of india really u are great.
love sunita
Hello,
Can I use ready Puff pastry available in the super markets for this recipe? Will it make any difference shape/taste? Kindly guide.
Hello Manjula ji,
For this recipe Do we have to soak the daal first??
Shaveta
Don’t soak the dal first, just follow the recipe as written.
hello manjula aunty,
i am an old appreciator of ur recipies.have tried many of them with success but i just wanted to ask dont we have to soak or boil the dal????????i tried it without soaking as mentioned in your column but it tasted very raw…..n eventually had to throw it away.i fried the powder for a good long time.can you please help me……
thanking you in anticipation,
with regards,
asmi
HI aunti
thanks a lot for this amazing recipe
and my kachori dodnt puff up like your’s
so can u tell me the reason please
and thank you again!
Hello Reeva,
Pressing the kachories take little practice, press them gently not too hard and press evenly
Hi manjula aunty,
My kachori’s did not puff up as your’s. Can you tell me the reason?
Thank you so much, Manjula for your excellent recipes and
clear explanation on video>
I have tried several of your recipe with great success!
The Kachoris look absolutely wonderful, but I cannot use wheat flour because my grandchildren are coeliacs
Could I try to make these with another flour?
Any suggestions would be greatly appreciated.
Again Many Thanks
Graziana