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.
Hi Manjula Aunty,
I tried your recipe, it was great. But faced a problem with some of the kachoris .. while frying them, they opened from the center (where they had been closed after putting the filling) and the dal filling moved out in the oil and the kachoris became really oily. Could you please suggest where could I be wrong with the technique.
Thanks a ton for such a simple and tasty recipe !
Zohra, may be dough was too firm, Kachoris dough should be soft.
hello aunty, hope u r well, thanx for posting all your wonderful receipes.
i just wanted to know if i can use green moong dal instead of yellow
Jinny,
Why not
hello manjulaji,
i want to know that can we make these kachories 1 or 2 days before the party day or is it to be made on the very same day
Rashmi,
You can make them before.
hello manjula aunty.thank u sooo much for this receipe.i used to have kachori from andheri station during my college days.yur recipe came out to be the same.it was so easy n my husband compliment made me soooo happy.thnaks to u once again.
1 Can I bake this recipe
2 Can I use this recipe for preparing spring rolls
Mapule,
You can not bake this, it has to be fried.
I tried your recipe, easy to make & it came out very well. The first time I tried I used too much oil in the dough (to get it become more flaky) & it made it difficult to roll/press, the next time I made I used a little less oil & it came out very good. To maintain constant medium heat was little tricky.
Hi Aunty,
I’ve always wanted to know how to make Kachoris. I tried yours and what can i say it was simple superb. In your video, you make every recipe with great ease. Can you give me your recipe for Undhiyo? Thanks
I made these kachoris for my daughter’s birthday party following your recipe. I was trying it for the first time and it was your’s first recipe I was following. I made around 160 kachoris and all of them came out good. There were around 30 adults and all of them enjoyed them a lot and I got lot of compliments (thanks to you). I wanted to thank you for sharing such a wonderful recipe. Now, I’ve started looking at more of your videos and will definitely try some more recipes.
i made this kachori…it turned out sooo……….well…most of your receips i have tried…..all are so good…..u explain it so well….kachori i made so many times after that…really thanks….infact this was my first item which i really experimented……n now iam confident about my cooking…tks again…
The first time I had a kachori was at my friends house who was basically from Ahmedabad. I should say i love kachoris. Thank you Manjula for sharing the recipe because till now I was only enjoying eating but now I know how to make it. By the way asking this recipe in place under breads, have you tried making bread upma (south indiain dish).
Cheers,
Krish