Khasta Kachori. Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. khasta kachori is a very famous and loved chaat from Rajasthan.

Serve khasta kachori warm accompanied with some fried & salted green chilies, tamarind dates chutney and green chutney. Khasta kachori recipe - it is deep fried, puffed pastry stuffed with spicy moong dal stuffing. It is topped with chutneys, onion, tomato, yogurt and sev to make the khasta kachori chaat. You can have Khasta Kachori using 21 ingredients and 31 steps. Here is how you cook that.

Ingredients of Khasta Kachori

It's 2 cups of Maida (or use 1 cup maida + 1 cup wheat flour).
You need 1/2 teaspoon of Baking soda.
You need 4 tablespoon of Vegan Butter or Oil,.
It's 1/2 teaspoon of Ajwain/ Carrom seeds.
It's 1/2 cup of Water + 2 tablespoon Water.
Prepare to taste of Salt.
You need of Oil for Frying.
It's of dal masala ingredients.
It's 1 cup of Urad Dal.
You need 3/4 cup of Besan (Chickpea flour/ Gram flour).
You need 1/2 teaspoon of Saunf (Fennel seeds).
Prepare 1/2 teaspoon of Garam Masala Powder.
Prepare 1 teaspoon of Dried Ginger Powder or 1.5 teaspoon crushed ginger,.
It's 2-3 of small green chilies chopped (optional).
You need 1/2 teaspoon of Coriander powder (sukha dhaniya).
It's 1/2 teaspoon of Roasted cumin seeds.
It's 1/2 teaspoon of Mustard seeds.
Prepare 1/2-1 teaspoon of Amchur Powder (Mango Powder).
You need 1/4-1/2 teaspoon of Degi Mirch or Red chili Powder.
Prepare 1/8 teaspoon of Hing (asofetadia).
It's to taste of Salt.

Khasta Kachori is a Indian street food recipe that is prepared with maida and a spicy lentil based stuffing. Kachori chaat uses yogurt, green and Khasta Kachori Recipe. How to make khasta kachori, moong Dal ki kachori recipe, Rajasthani Urad dal ki Khasta Kachori. Crispy, flaky and delicious Urad Dal Kachori is my all time favorite snack.

Khasta Kachori instructions

Wash and clean Urad dal and soak it for about an hour or more.After the desired time, drain the dal and wash it again..
Transfer soaked dal to a pan and cover the dal with water. Add salt and turmeric and bring it to a boil..
During the boiling process, a frothy layer will rise to the top...Discard it..
Keep boiling till the grains are soft and tender..
To check if the grains are cooked - spoon out some grains and rub in between your fingertip. It should mash up easily. If it doesn't then boil the dal for another 5-7 minutes..
By this time all the water must have dried up. But to be on the safe side, strain the dal through a strainer and allow it to sit till all the water as drained out..
Assemble all the spices to prepare the tempering/tadka for the cooked dal.In a pan add hing, mustard seeds and fennesl seeds..
As they start to sputter, add in dal along with all the dry spices.Mix till all the spices are well blended..
Add besan to this mixture and saute till besan is fully cooked. Dal mixture will look all crumbly.A closer look at cooked masala..
Before stuffing the kachoris allow the mixture to cool down completely..
Dough preparation.
In the meantime let's prepare the dough. Assemble all the ingredients. Vegan butter can be substituted with oil. Oil works better than butter..
Blend flour, salt, baking soda, oil/vegan butter and carom seeds together until crumbly then slowly add in water..
Work on kneading a soft pliable dough..
Let the dough rest for 10 -15 minutes..
After the desired time, knead the dough for another 2-3 minutes. Dough elasticity and gluten formation is enhanced by kneading. This will also prevent the bubbles to form on cooked kachoris. The dough is ready, let's start assembling the kachoris..
Assembling kachori.
Heat oil in a kadai/pan. Take a golf ball size dough ball.Flatten the dough using a rolling pin..
Like a small disc shaped circle.Place two teaspoon mixture on the flattened dough..
Bring the two ends together, fold and pinch them together..
Bring the top end together and join it with the two folded parts. Pinch all the ends in the center..
Seal and secure all the ends and it will take a shape of a ball. Remove the extra dough and shape it like a round ball to get round kachoris. Round shaped kachoris will become fluffy during frying resulting in evenly browned round kachoris. (as shown in the pics above).
If you prefer the kachoris like the market ones then flatten the kachori by gently pressing it down either with your palm or with a rolling pin..
Flattened khasta kachori is ready. With your hands, give it a round shape..
Drop it in the hot oil. Kachoris should sink to the bottom of the kadahi first and then float right back up. Oil should not be too hot. For khasta kachoris fry them longer in oil. Keep pressing and turning them around like a puri and the kachoris will start to puff..
Cook it on a low flame for khasta kachoris. For me, some came out flat but the rest kachoris puffed up beautifully..
Flip and cook until the kachori is evenly cooked and golden brown from both sides..
Place it on a kitchen towel to drain excess oil. Flat kachoris will look like this..
Repeat the process with rest of the kachoris..
This recipe makes 15 small kachoris and 8 large (flat) kachoris.Enjoy these warm and khasta dal ki kachori with green chutney and tamarind chutney!!.
You can also prepare Kachori chaat with hot kachoris. Simply top your kachoris with beaten curd, coriander chutney and Imli ki chutney (tamarind chutney) and enjoy!.

Originating in Rajasthan, India, Khasta Kachori is a crispy Indian snack that is stuffed with spiced Though time consuming to make (so give yourself plenty of time to do it!), Khasta Kachori is well. Home » Recipes » Khasta Kachori. How to make Khasta Kachori -. Round urad dal kachori stuffed with a spiced urad dal mixture and deep fried till crisp. This savory lentil filled pastry is best enjoyed with spicy potatoes - a popular breakfast/snack The most common one that you get almost everywhere is khasta kachori.