Khasta Kachori Recipe

Add Review
  • Khasta Kachori
  • Khasta Kachori
How ton make Khasta Kachori
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Khasta Kachori Recipe: Dough made of flour and ghee stuffed with a lentil mixture and deep fried till crisp.

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

  • 1.Grind the lentils coarsely.
  • 2.Heat 2 tablespoons of oil and add the cumin seeds and asafetida.
  • 3.When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.
  • 4.Saute over low heat till the mixture is well fried. It will stop sticking to the pan when done.
  • 5.Take mixture off heat and leave to cool.
  • Prepare the dough:
  • 1.Mix in the flour and salt.
  • 2.Add the ghee to the flour.
  • 3.Make it into a crumbly mixture with the tips of your fingers.
  • 4.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.
  • 5.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.
  • 6.Make about 20 smooth balls from the dough. Roll them out till 1/4 " thick (about 5 cms/ 2 in diameter).
  • 7.Take one piece of rolled dough and pinch the edge all around, leaving the center thicker.
  • 8.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.
  • 9.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.
  • 10.The kachauris are now ready to be fried. Heat the oil in a kadahi.
  • 11.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.
  • 12.Fry them till they all turn an even golden in color; reducing the heat from medium to low.
  • 13.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.
Key Ingredients: refined flour, ghee, salt, oil, black gram (husked), cumin seeds, asafoetida (hing), garam masala, chilli powder, fennel seeds, coriander powder, salt , mango powder