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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.
Hello Aunty. I love khasta kachori very much.but i never tried at home.when i read this receipe for khasta kachori.i think it’s simple.rt??now i will try at home.ane then i will tell you.
manjula aunty,
u are simply great. i love ur cooking. can i use potato istead of mug dal.
Hi Manjula ji,
Do we have to soak the yellow moong daal and then grind it?
I am unable to grind the daal to powder in the grinder which i have. Will soaking dal helps ? If yes, how?
Please reply soon as i am going to make these khasta kachoris for diwali.
Shaveta
thanks for this recipe manjula ji, when you are referring to 1 cup of flour how much does it measure…
your recipe is perfect …. my kachoris turned out amazing . thanks a lot could you please give the recipe of churma na laddoo
hello aunty
i tried this receipe 4-5 times and it was great everytime thanks aunty for ur this work.you are like a mother for me because i doesn’t learn this from my mummy she also don’t know how to cook this all.but when i go to mumma home i prepared this for him and she liked (besan ladoo,kachori)very much and she feel proud of me.thanks aunty.
it’s really great
how long can kachoris be stored?
Jaya, Kachories can be stored for about 2 wweks.
very nice and easy way of making filling for kachoris real saves the time. thanks i tried but it does not puffed up much any suggestion
Hello Sushma,
It takes little practice press the kachories with light hand that should help.
Thank you Aunty i tried the Kachories and they came out excellent
I made them 4 days in row and my kids love them a lot
Thanks for the convienent way of making the filling.
How do i make Sweet Kachories with khoya and dry fruit filling and drizzel with sugar syrup
It’s under the “Snacks” list and is called Shakkar Para. I think that’s what you are looking for.
No its not shakar paray
I have eaten sweet kachori
It has a filling of khoya and dried fruits
Hello Christine, yes shakar para and sweet kachories are very different, I will do that shortly.