Khasta Kachori


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Khasta actually means "flaky" and this flaky kachori is filled with a delectable moong dal mixture and deep fried. Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. A perfect kachori is one that is puffed up and flaky outside but hollow inside. This dish can be stored in air-tight containers for upto a week. When unexpected guests arrive, warm up the kachoris in a slow oven for about 7 to 10 minutes, fill them with curds and chutneys and serve.

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Preparation Time: 
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Makes 12 kachoris.
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For the dough
2 cups plain flour (maida)
1/2 tsp salt
1/4 cup melted ghee or vanaspati

For the filling
1/2 cup yellow moong dal (split yellow gram) soaked for 4 hours
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
1 tsp chilli powder
1 tsp garam masala
1 tbsp dried mango powder (amchur)
2 tbsp besan (Bengal gram flour)
3 tbsp oil
salt to taste

Other ingredients
oil for deep-frying

For serving
2 cups beaten curds (dahi)
green chutney
Khajur Imli ki Chutney
chilli powder
roasted cumin seeds (jeera) powder
chopped coriander (dhania)

For the dough

  1. Combine all the ingredients and knead into a firm dough using a little water. Knead very well for 5 to 7 minutes.
  2. Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

For the filling

  1. Heat the oil in a pan and add the cumin seeds and asafoetida.
  2. When the seeds crackle, add the soaked and drained moong dal and sauté for a few seconds.
  3. Add the green chilli-ginger paste, chilli powder, garam masala, amchur, gram flour and salt and stir for 5 to 7 minutes till the masalas are cooked.
  4. Cool and divide into 12 equal portions. Shape each portion into a ball and keep aside.

How to proceed

  1. Roll out each portion of the dough into a circle of 50 mm. (2") diameter.
  2. Place one portion of the filling mixture in the centre of the rolled dough circle.
  3. Surround the filling mixture with the dough by slowly stretching it over the filling mixture.
  4. Seal the ends tightly and remove any excess dough if necessary.
  5. Roll each filled portion into a circle of 62 mm. (2½") diameter taking care to ensure that the filling does not spill out.
  6. Gently press the centre of the kachori with your thumb.
  7. Deep fry on low heat in hot oil till golden brown on both sides. The kachoris should puff up like puris. These take a long time to fry as the crust is thick and need to be cooked on the inside also.
  8. Cool and keep aside.

    To serve

    1. Place one kachori on a serving plate and make a hole in the centre.
    2. Fill it with 3 to 4 tablespoons of the beaten curds.
    3. Top with green chutney, khajur imli ki chutney, chilli powder, cumin seed powder, salt and coriander.
    4. Sprinkle sev on top and serve immediately.

    1. The kachoris can also be eaten without the curd topping. Just serve them with khajur imli ki chutney.
    3. You can make 24 small kachoris using the above recipe.
    RECIPE SOURCE : ChaatBuy this cookbook
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