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.
dear manjula,
can i use these spices to make channa dal paratha?
or do u have a recipe for that?
thank you so much
i really love and appreciate your cooking video. i learn a lot from them!
Love.
Kamla,
Use the same spices it will be great.
hi manjula ji,
tried this recipe today & they were fantastic.
thanks for the recipe.
Hello Manjula Aunty
I tried some of your dessert and appetizer and all came out awesome. Eveyone in my family liked all of them. Thank you so much.All credit goes to you and measurement you are giving is so accurate that i don’t have to worry. I m really lucky that i found you. I tried Khasta Kachori also and my husband loves it.
Thank you so much once again for posting your recipes. I would love to try your new recipes.
Regards,
Swarali.
dear manjula aunty,
there is a difference in chilled water measurement as per video and written form.kindly clarify.Thankyou.
Namaste Manjula Aunty,
I have tried various snacks from your recipes.But in this recipe ther is a difference in measurements in video and the written on in chilled water and salt for the crust.Kindly clarify if it is 1/4 cup chilled water (as per video) or 1/2 cup chilled water (as per written form).Thankyou for being of great help in turning out tasty dishes
I made them from the written recipe and they came out perfect. But like with all flour/water mix, water is not exact, depends on your humidity in your kitchen. Start with less and add more as needed.
Hello Manjula ji,
Thank you very much for this recipe. I refer to your recipes on regular basis and they are very helpful. Whenever i tried making kachori, my kachoris turn out soft after frying. I dont know what mistake i do while making dough. Please help me so I can use this recipe & make good tasty kachoris. Please tell me how to correct this.
Thank you very much.
If oil is too hot, they will not be crisp. Keep heat to medium and they should be nice and crispy.
Aunty,
It is a very tasty recipe. I made it and my husband liked that very much. Is there any option we can bake them instead of deep fry in the oil?
.
Thanks for your other recipes those who we are living abroad is a great relief for us to taste home food
Regards,
Bushra
hello manjula ji ur recipies are very tasty and easily demonstrated. thank u so much for these easy recipies
hello manjulaji,
I have tried a couple of recipies they have come out very nice..thanks for inspiring us to cook..love ur cooking. thanx
Dear Manjula Ji,
I was not a great cook anytime and I never thought that I can make kachoris
myself. But your recipes and videos have made my cooking so easy and interesting thing to do. Now searching for recipes on your website is a daily routine. I am getting good compliments and all credit goes to you.
I just cant thank you enough! Please keep sharing your art with us.
Thank you so much.