हलवाई शेफ से सीखिए कचोरी बनाना होटल जैसी फुली हुई खस्ता कचोरी|| Khasta kachori recipe
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.
Soak mung dal in water for 1 hour and then boil it for 10-15 minutes in an open pot until soft.
Drain the boiled dal and let it cool.
Prepare the filling by mixing chopped cilantro, ginger-garlic-green chili paste, and various spices including cumin, coriander, red chili powder, turmeric, asafoetida, and salt in hot oil.
Add 500 g of besan to the mixture and roast until it turns brown and aromatic.
Combine the boiled mung dal with the roasted besan mixture and mix well.
For the dough, mix 1 kg of all-purpose flour with salt, ajwain, and 200 g of vegetable ghee, then add warm water to form a dough.
Rest the dough for a while and then divide it into small balls.
Flatten each ball and place a spoonful of filling in the center, fold over and seal the edges to shape into kachoris.
Heat oil in a pan over medium heat and fry the kachoris until golden brown, adjusting the heat to ensure they cook evenly.
Remove the kachoris and drain on paper towels.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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