khasta kachori recipe |how to make kachori at home...😋
Recipes in this Video
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.
Ingredients
- ●all-purpose flour
- ●ghee
- ●water
- ●black gram dal
- ●cumin seeds
- ●coriander powder
- ●red chili powder
- ●asafoetida
- ●salt
- ●turmeric powder
- ●oil
- ●fresh cilantro
- ●lemon juice
- ●green chilies
- ●ginger
Instructions
- 1Mix all-purpose flour and ghee in a bowl until crumbly
- 2Add water gradually to form a smooth dough
- 3Cover the dough and let it rest for 30 minutes
- 4Soak black gram dal in water for 2-3 hours
- 5Drain and grind the dal coarsely with spices
- 6Heat oil in a pan and add cumin seeds until fragrant
- 7Stir in the ground dal mixture and cook until thickened
- 8Add chopped cilantro, lemon juice, and green chilies to the filling
- 9Divide dough into small balls and flatten each
- 10Place a spoonful of filling in the center and fold the dough over
- 11Seal the edges and shape into a round kachori
- 12Heat oil in a deep pan over medium heat until hot
- 13Fry the kachoris until golden brown on both sides
- 14Remove and drain on paper towels
- 15Serve hot with chutney or yogurt
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Originating from North India, Moong Dal Kachori is a popular snack often enjoyed during festivals and special occasions. The dish features a crispy outer shell filled with spiced moong dal, showcasing the region's love for lentils and deep-fried delicacies. Today, Kachoris have found their way into street food culture across India, with various fillings and adaptations.
Ingredients
- ●moong dal
- ●all-purpose flour
- ●water
- ●cumin seeds
- ●green chilies
- ●ginger
- ●salt
- ●turmeric powder
- ●red chili powder
- ●asafoetida
- ●oil
- ●coriander leaves
- ●lemon juice
- ●garam masala
- ●black pepper
Instructions
- 1Soak moong dal in water for 4-6 hours.
- 2Drain the soaked dal and grind it coarsely with green chilies and ginger.
- 3Heat oil in a pan and add cumin seeds until they splutter.
- 4Add the ground dal mixture and cook until it thickens, about 5-7 minutes.
- 5Stir in salt, turmeric powder, red chili powder, asafoetida, and garam masala; mix well and remove from heat.
- 6Let the filling cool down completely.
- 7In a bowl, combine all-purpose flour, salt, and water to make a smooth dough.
- 8Cover the dough with a damp cloth and let it rest for 30 minutes.
- 9Divide the dough into small balls and flatten each ball into a small disc.
- 10Place a spoonful of the dal filling in the center and fold the edges to seal it.
- 11Roll the stuffed disc gently to maintain its shape.
- 12Heat oil in a deep frying pan over medium heat.
- 13Fry the kachoris until golden brown, about 3-4 minutes on each side.
- 14Remove and drain on paper towels.
- 15Serve hot with chutney or yogurt.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: none
Whole wheat flour adds fiber and nutrients.
moong dal
Healthier: split yellow lentils
Cheaper: none
Split yellow lentils are similar in texture and flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup all-purpose flour
- ●1/4 cup semolina
- ●1/2 tsp salt
- ●1/4 tsp turmeric powder
- ●1/4 tsp red chili powder
- ●1/4 cup water (for dough)
- ●1 cup boiled and mashed potatoes
- ●1/2 cup boiled green peas
- ●1 tsp cumin seeds
- ●1 tsp garam masala
- ●1/2 tsp chaat masala
- ●1/4 cup tamarind chutney
- ●1/4 cup yogurt
- ●1/4 cup chopped onions
- ●1/4 cup chopped cilantro
- ●1/4 cup sev (crispy chickpea noodles)
- ●1/2 tsp lemon juice
- ●Oil (for deep frying)
Instructions
- 1In a mixing bowl, combine all-purpose flour, semolina, salt, turmeric powder, and red chili powder.
- 2Gradually add water and knead to form a smooth dough. Cover and let it rest for 30 minutes.
- 3In another bowl, mix boiled and mashed potatoes, boiled green peas, cumin seeds, garam masala, and chaat masala. Set aside.
- 4Divide the dough into small balls and roll each ball into a small circle.
- 5Place a spoonful of the potato-pea mixture in the center of each circle and fold the edges to seal it, forming a ball.
- 6Heat oil in a deep frying pan over medium heat. Fry the kachoris until golden brown and crispy. Remove and drain on paper towels.
- 7To assemble the chaat, place a few kachoris on a plate.
- 8Drizzle with tamarind chutney and yogurt, then sprinkle with chopped onions, cilantro, and sev.
- 9Finish with a squeeze of lemon juice and serve immediately.
Equipment
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