KHASTA KACHORI recipe No Onion No Garlic - How to make KHASTA KACHORI- Sattvik Kitchen
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 maida, oil, and salt in a bowl until crumbly
Add water gradually to form a smooth dough
Cover the dough and let it rest for 30 minutes
Soak urad dal in water for 2 hours
Drain and grind the dal coarsely with spices
Heat oil in a pan and add cummin seeds until fragrant
Stir in the ground dal mixture and cook until thickened
Add crushed peanuts, roasted sesame seeds, and other spices to the filling
Divide dough into small balls and flatten each
Place a spoonful of filling in the center and fold the dough over
Seal the edges and shape into a round kachori
Heat oil in a deep pan over medium heat until hot
Fry the kachoris until golden brown on both sides
Remove and drain on paper towels
Serve hot with chutney or yogurt
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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