Khasta Kachori | Khasta Kachori Recipe | How to make Khasta Kachori | Recipe of Khasta Kachori
Recipe Information
Khasta Kachori
Cultural Context
Khasta Kachori is a popular snack originating from North India, often enjoyed during festivals and family gatherings. Its flaky exterior and spiced lentil filling offer a delightful contrast in textures and flavors. Traditionally served with chutneys, it has gained popularity beyond India, inspiring variations in street food across the globe.
ghee
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil adds flavor while being a healthier fat.
black gram dal
🥗Healthier: moong dal
💰Cheaper: split peas
Moong dal is lighter and easier to digest.
green chilies
🥗Healthier: jalapeños
💰Cheaper: bell peppers
Jalapeños provide heat without overwhelming the dish.
Mix 1 cup of all-purpose flour, 2 tablespoons of oil, and 1/2 teaspoon of salt in a bowl.
Gradually add 1/4 cup of chilled water while mixing with fingers until a dough forms.
Let the dough rest for about 15 minutes.
For the filling, take 1/4 cup of yellow moong dal that has been ground to a powder.
Add 1 teaspoon of ground fennel seed, 1 teaspoon of coriander powder, 1 teaspoon of chili flakes, 1/2 teaspoon of mango powder, 1/4 teaspoon of ginger powder, a pinch of hing, and 1/2 teaspoon of salt to the ground dal.
Mix in 1 tablespoon of oil and roast the filling on medium heat for about 3 minutes until fragrant.
Once the filling is done, let it cool to room temperature and add 1.5 tablespoons of water, mixing it in and letting it set for 3-4 minutes to absorb the water.
Knead the dough for 1 minute and divide it into 12 equal parts.
Take one portion of dough, press it by hand, and fill it with about 1 teaspoon of the dal filling, closing it like a dumpling.
Repeat for all portions, ensuring the center is thicker than the sides, and let them sit for 2-3 minutes before rolling.
Roll out the kachoris using the back of your palm instead of a rolling pin to avoid breaking the filling.
Heat oil on medium and check if it's ready by dropping a piece of dough in; it should rise slowly.
Fry the kachoris for about 3 minutes on one side until they puff up, then turn them over and fry for another 3 minutes.
Check the color and ensure both sides are evenly cooked, which may take an additional minute or two.
Once golden brown and puffed, remove the kachoris from the oil.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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