This is a very popular snack originating in Rajasthan. These are great tea time snack and sold throughout India at the confectionaries and street side cafes. These are also prepared at home during festivals like Diwali and Holi and shared with friends and families.
Khasta Kachori is a deep fried pastry stuffed with lentil and spices. The flaky texture of the kachori compliments the spiciness of the stuffing. The stuffing is usually made up of yellow lentil and spiced up with various spices. The stuffing has a predominant flavor from the hing or asafetida and tastes a bit spicy with a hint of sweetness from the raisins and sour from the amchur. The kachoris are crispy and flaky and often served with tangy sweet tamarind aka imli ki chutney.
The process of making kachori is a bit time consuming but if you plan ahead it is not that difficult. You may prepare the stuffing in advance and shape the kachori and fry them as and when needed. You may also prepare all the kachoris at once and store them in an air tight container for few days.
By October 20, 2014Published:
- Yield: 12 (8-12 Servings)
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 60 mins
Khasta Kachori is a deep fried pastry stuffed with lentil and spices. The flaky texture of the kachori compliments the spiciness of the stuffing. The kachoris are crispy outside and flaky inside and often served with tangy sweet tamarind aka imli ki chutney.
- 2 cups all-purpose flour (for the dough)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons ghee or clarified butter
- 1/4 cup cold water more or less for kneading
- 1/2 cup yellow lentil / mung dal soaked in water for at least 4 hrs.(for the stuffing)
- 1 teaspoon salt or to taste
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoons raisins chopped
- 1/2 teaspoon amchur powder
- 1/2 teaspoon hing or asfetida
- 1-2 medium green chilies chopped (optional)
- 1 tablespoon ghee or clarified butter
- 1 cup vegetable oil or more for deep frying
- In a bowl add the flour, salt, baking soda and ghee. Mix very well with your hand until it resembles coarse sand like. One tablespoon at a time add water to knead the flour to form a dough. The dough should not be too soft. You may need all the water or a couple of tablespoons more or less, depending on the quality of the flour. Place the dough on a bowl and cover it with a damp loth. Set aside.
- While the dough is resting, make the stuffing for the kachori. In a blender jar add the soaked and drained dal/ lentil and add couple of tablespoons of water. Pulse the blender few times to make a coarse paste.
- Heat ghee in a pan and add the dal paste. Sauté for couple of minutes at a medium heat and then add all the dry masalas one after the other. Keep stirring to mix the masalas with the dal. Continue to cook until the mixture has become dry approx. 8-10 minutes. Add the chopped raisins and green chilies. Taste for seasoning and adjust accordingly. Transfer the stuffing on to a bowl and let it cool down completely.
- Take the dough and make 12 equal balls out of it. Take one ball at a time and roll on a board to form a 3" disc. Add 1 tablespoon of the stuffing and bring the edges together to form a ball. Seal the edges. Place on a dish and repeat with the rest of the dough balls.
- Take a deep wok or kadai and add enough oil to deep fry the kachoris. Heat the oil at high for 5 minutes and then turn off the heat. Wait for 5 minutes and then add the shaped kachoris carefully one at a time. Turn on the heat at low to medium low and fry them until they are crisp and golden brown in color. It will take around 12-15 minutes.Turn once while frying. Drain on a paper towel. To fry the next batch, again turn off the heat. Wait for 5-8 minutes then add the next batch of kachoris and turn on the heat at low to medium low.
- Serve hot kachoris with imli ki chutney.
While frying the kachoris you need to be careful. Do not fry in hot oil. The kachoris will either break or turn brown fast and remain raw inside. They will not be crispy as well. So it is important follow the step to fry the kachoris carefully. One simple way to check whether the oil is ready is to put a little piece of dough in the oil. If it sizzles and come up slowly the oil is ready and if it sizzles fast and come up instantly the oil is too hot to fry. While preparing the stuffing be sure to make it dry or else it may turn the kachoris soggy. Cool the fried kachoris to room temperature before storing them in an airtight container.
For imli ki chutney you may get the recipe here.