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.
i made kachoris many times by following your instructions….i love to eat them…now these recipes are mine…i am getting possesive as every one are asking, what’s in for 2day. Manjula’s kitchen????…….even the other recipes i make have got your name to it.
….but then i can also see my mother, grand monther in you…you are showing to cook with perfection, perfection in everything with kitchen. I love you Aunty ji.
L like this recipes. Can you show how to make pizza .Thank you very much.
Thank you for this amazing website! The videos are excellent. I already tried one of the recipes from your site and my family just loved it. I do have a question on khasta kachoris. Do you have to soak or boil moong dal before grinding?
Looking forward for reply. Thanks again!
Khasta Kachoris recipe is easy and perfect! Kachories came out crispy and each one got puffed. I live in Brazil. Here mango powder (amchoor) is not available so I substituted it with lemon juice in the recipe and I skipped mixing water in the filling (dal mixture).
Manjulaji I am your fan. I enjoy reading/watching your recipes even when I am not trying them.
Reva Garg
Brasilia, Brazil
Hi Manjula Aunty,
I tried making kachori’s. They came out really good but the only thing that I missed on was its crispiness. My kachories puffed up well but they didnt come out crispy. Could you suggest me what I was missing on so that the next time I make thay come out crispy. Also suggedt me if I can use little bit of Semolina while kneading the dough.
Thanks
Aanchal
Hi Aanchal,
Kachories should be fried on very low heat so they can be crisp.
[...] some traditional holi snacks including gujia, shakkar para, one of the burfi, namak para, and khasta kachori. I will let you know what additional snacks I make. In the meantime, please let me know how you [...]
hello mam..
can we store this kachori for some days.?
Hi Sheetal,
Kachori should stay good for few days but make sure you let Kachori cool off for about two hours before putting in container.
Are you planning to post recipe for ‘Bedmi’ any time soon.
Anju,
Bedmi puri is in my list to do.
Aza, there is no guarantee that your kachoris will puff. With practice and experience you will know, but Aunty’s video is quite good and you should have good results too. Not every kachori will puff up equally, even among good cooks.
Also, when you put the first kachoris in the hot oil only cook a few in the first batch. This is when you will figure out if the oil is too hot or too cool. Usually the second batch onward turn out the best once you adjust the oil tempertuare. Too hot and the will not puff!
Hello.How can I make sure that my kachoris will puff up more (like in the video)?