These Khasta Kachoris are puffed, flaky, deep-fried pastries, crunchy on the outside, part stuffed with aromatic spiced lentil mixture, part hollow on the inside, have originated in Uttar Pradesh / Rajasthan regions of India. The origin of it dates back to 16th century. Kachori or Kachodi makes an amazing snack all by itself or can easily be turned into a Kachori Chaat by adding various flavorful condiments – that is how it’s eaten in Northern India. These Kachoris last for a long period of time even without being refrigerated and hence, makes a great road-trip snack.I am grateful to Yaman from Cooking Shooking for the halwai style khasta kachori recipe. I have followed that recipe, with some variations.
More information on Kachori can be found here on wiki: https://en.wikipedia.org/wiki/Kachori
Ingredients
Ingredients for Dough
- 2 cup Maida (all-purpose flour)
- ⅓ cup Ghee (clarified butter)
- Water as needed, to make soft, pliable dough
Ingredients for Filling
- ¼ cup Moong dal (huskless split green gram)
- 1 ½ tablespoon Oil
- ¼ teaspoon Asafetida (hing powder)
- 1 tablespoon Corriander seeds, crushed
- 1 teaspoon Fennel seeds, crushed
- 1 teaspoon Cumin seeds, crushed
- ½ teaspoon Red chili powder
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- ½ teaspoon Black salt
- ¼ teaspoon Garam masala
- ½ teaspoon Amchur powder (dried mango powder)
- Salt to taste
- ½ teaspoon Green chilies, crushed
- ½ teaspoon Ginger, crushed
- 4 tablespoons Besan (gram flour)
Ingredient for frying Kachoris
- Oil (for frying)
Instructions
Dough
- Sift the flour, add salt. Mix well. Add melted ghee. Mix well with both hands.
- Make a soft pliable dough using hot water. Knead the dough for 6-7 minutes. Cover it and let it rest for half an hour.
Filling
- Soak moong dal for an hour. After an hour, drain out all the water. Give it a quick wiz in the food processor/blender for a couple of seconds, making sure it remains coarse and doesn't become pasty. You may skip this step as well. Keep it aside.
- Heat oil. Add asafetida. Add crushed coriander, fennel, cumin seeds. Saute for a couple of minutes. Add Kasuri methi, red chili powder, amchur powder, garam masala, black salt, and regular salt (to taste). Be careful with the quantity of salt, as the mixture already has black salt. Saute for a couple of minutes. Add crushed ginger and green chilies. Saute for a minute.
- Add besan. Saute it well for 4-5 minutes until the raw flavor of besan is gone and it is well cooked. Add the moong dal. Saute again for 2-3 minutes. Turn off the flame and let it cool down.
Stuffing and frying Kachoris
- Take the filling mixture and make 12-15 marble sized balls.
- Knead the dough again and make about 12-15 golf-ball sized portions.
- Take a portion of the dough, flatten it between palms, now make a round disc stretching with finger on all sides making it into a slightly bigger disc. Fill the stuffing in between, gently close the disc by pinching all the sides, making sure it is sealed well. Smoothen it into a round ball using palms, and then flatten it again. Make sure the disc is not too thin or thick.
- Heat oil for frying. Keep the heat on medium. Take a tiny piece of dough and put it in oil, if you see tiny bubbles around it, the oil is ready for frying kachoris. Please note, the oil does not need to be very hot. Frying of kachoris need to be on a very low to medium heat. Add the flattened discs few at a time. These won't come up on the surface right away as the oil is not very hot. It will gradually start puffing and then come up. Flip on the other side. Let it fry until golden brown on both sides. Each kachori will at least take 7-8 minutes as frying these is a slow, gradual process.
- Once these kachoris are golden brown, remove from oil on a plate. Let it cool down. The kachoris are ready.
Notes
- I have mentioned 4 tablespoons of besan, but it can be a bit more or less. The filling mixture eventually needs to be bit on the drier side, just enough moist to help form balls of the mixture. If the mixture is bit on the dry side, it helps keep the kachori fresh for a long time.
- For fying kachoris: Many places in north India also use ghee to fry the kachoris, but I prefer to use oil.
- The kachoris can be stored without being refrigerated for several weeks. This makes a good snack for a road trip. Or can easily be turned into kachori chaat by adding chutneys and other condiments.
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Here are the steps for assembling a Khasta Kachori Chaat.
Khasta Kachori Chaat
Khasta Kachori Chaat is made using the Khasta Kachori, stuffed with various condiments. It's a burst of flavors and textures in mouth. Khasta Kachori Chaat is a popular street food.
Print Pin RecipeServings (slide to adjust): 2 people
Ingredients
- 2 qty Khasta Kachori from the recipe above
- 4 tablespoons Date-tamarind chutney
- 2 teaspoon Coriander-mint chutney
- 1 teaspoon Garlic chutney
- 4-5 tablespoons Yogurt, whisked
- 4 tablespoons Sev (gram flour noodles)
- ½ teaspoon Chaat masala
- ¼ teaspoon Red chili powder
Instructions
- Assemble the Khasta Kachori Chaat by taking a khasta kachori, breaking it from top, adding the yogurt, 3 chutneys, sprinkling sev on top of it, and sprinkling a dash of chaat masala and red chili powder. Enjoy!
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Papiha Nandy
Awesome cooking Sonal!
Sonal
Thank you for your kind words, dear Papiha ji <3
Lata Lala
These look super yummy Sonal. Thank you for the wonderful share.
Sonal
Thank you so much Lata Lala <3
Rushika
Very easy to follow recipe and beautiful presentation that inspires more cooking. Thanks for sharing recipe Sonal.
Sonal
Thank you so much dear Rushika <3
Mira
Hello
Thank you so much for this wonderful recipe.. tried it and kachoris came out fantastic..
I’m thinking to make them again for holi..but I was wondering if I can make them the previous day? If yes then how should I store them so that they’ll not sweat And more importantly how can I warm them before serving ?
Sonal
Thank you for your lovely feedback.
Yes certainly you can store the kachori for a few days in an airtight container.
To warm it, use toaster oven or a regular oven.