Delhi Wali Khasta Kachori Recipe | Chef Sanjyot Keer

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber and nutrients.

moong dal

🥗Healthier: masoor dal

💰Cheaper: chana dal

Masoor dal is lower in calories and easier to find.

oil for frying

🥗Healthier: ghee

💰Cheaper: vegetable oil

Ghee adds flavor while vegetable oil is more cost-effective.

Add the wheat flour in a mixing bowl, further add salt, ajwain and ghee, mix and combine the ingredients very well.

Add water as required to knead a semi stiff dough, cover it with a damp cloth and rest it for at least 30 minutes.

After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while.

Wash the moong dal thoroughly and soak it in fresh water for minimum 4-5 hours, drain the excess water and transfer it to a grinding jar, grind it coarsely use water if required.

Set a pan on medium heat, add oil and besan and cook the besan for 1-2 minutes, further add saunf, coriander seeds, black pepper corns, red chilli powder, turmeric powder, coriander powder, garam masala and kasuri methi, mix well and add the grounded moong dal, mix and cook until the water evaporates from the moong dal.

Further add hing and water mixture, aamchur powder and black salt, mix well and cook for 1-2 minutes. Take it off from the flame and cool down to room temperature. As it cools down, shape the mixture to small size balls.

Take the dough balls and make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides, place the mixture balls and seal the dough balls by joining the sides together.

Next, flatten the dough balls with hands into a semi thick disk, ensuring it doesn’t tear off. Make as many kachori you wish to.

Set oil in a wok and deep fry them on low heat for 10-12 minutes or until crisp and golden brown. Do not overcrowd the pan while frying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens