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Khasta Kachori Recipe

  • Khasta Kachori
  • Khasta Kachori
How ton make Khasta Kachori

About Khasta Kachori Recipe: Dough made of flour and ghee stuffed with a lentil mixture and deep fried till crisp. You can pair these delicious kachori with chutney or aloo ki sabzi.

  • Total Cook Time1 hr 25 mins
  • Prep Time 10 mins
  • Cook Time1 hr 15 mins
  • Recipe Servings2
  • Medium

Ingredients of Khasta Kachori

  • 2 Cups refined flour
  • 1/4 cup ghee
  • to taste salt
  • cold water (to mix)
  • for deep-frying oil
  • For the filling:
  • 3/4 cup black gram (husked), soaked
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1/8 tsp asafoetida (hing)
  • 3/4 tsp garam masala
  • 3/4 tsp chilli powder
  • 2 tbsp fennel seeds, powdered
  • 2 tsp coriander powder
  • to taste salt
  • 1 1/2 tsp mango powder

How to Make Khasta Kachori

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Grind the lentils coarsely.
Heat 2 tablespoons of oil and add the cumin seeds and asafetida.
When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.
Saute over low heat till the mixture is well fried. It will stop sticking to the pan when done.
Take mixture off heat and leave to cool.

Prepare the dough:

Mix in the flour and salt.
Add the ghee to the flour.
Make it into a crumbly mixture with the tips of your fingers.
Add enough water, to make it into a stiffish dough (it should not yield easily when a finger is pressed into it). Cover and leave to rest for at least 15-20 minutes.
Make marble-sized balls of the lentil mixture (called pithee) wetting your hands as and when necessary to prevent the mixture from sticking to them. Cover with a cloth till ready to fill.
Make about 20 smooth balls from the dough. Roll them out till 1/4 " thick (about 5 cms/ 2 in diameter).
Take one piece of rolled dough and pinch the edge all around, leaving the center thicker.
Dampen the pressed edges, place a ball of filling in the center and bring wet edges together, covering the filling completely. Press together to seal.
Place this piece in your palm and with the heal of the other palm, press gently in the center. Flatten a bit with palm first then roll it lightly in a round.
The kachauris are now ready to be fried. Heat the oil in a kadahi.
When a piece of dough dropped in oil comes up at once, put in as many kachauris that can fit in; turn over immediately and lower heat to medium.
Fry them till they all turn an even golden in color; reducing the heat from medium to low.
Takes about 10 minutes for one side and 7-8 minutes on the other. Remove from oil, drain and place on absorbent paper. Serve hot.
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