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Khasta Kachori

Ingredients

  • To make the outer covering:
  • 1 C Maida or all purpose flour
  • Salt to taste about ¼ tsp
  • 2 tablespoons ghee
  • 1 Tbs fine suji semolina
  • 6 – 7 Tbs ice cold water about 90 ml
  • Oil for frying
  • To make the filling
  • ¼ C urad dal flour
  • ½ tsp fennel powder
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp amchoor
  • Pinch of asafoetida powder
  • ½ tsp Anardana powder
  • 1/2 – 1/3 Tsp salt
  • a few methi seeds powdered
  • 2 tsp oil

Instructions

  1. Make the dough :
  2. Mix flour, salt and oil
  3. Add in the water a tbs at a time, until the dough is well mixed.
  4. Take care not to over knead the dough.
  5. Cover and keep in the refrigerator for at least an hour.
  6. Make the filling:
  7. In a microwave proof glass bowl, add the urad dal flour and roast it (dry) for 30 seconds. Remove from the microwave and stir and pop it back in for another 30 seconds. Based on your microwave, this will take about a minute or minute and a half.
  8. In case you do not want to use a microwave, dry roast the urad dal flour in a skillet on medium heat, until aromatic and slightly changes color.
  9. Add in oil into a pan, add the asafoetida and the roasted powder, and cook for another minute.
  10. Switch the heat off and add in the rest of the spices and mix things up.
  11. Cover and allow it to cool.
  12. (Note: If you don't have access to urad dal flour, simply roast the some split urad dal in oil until lightly browned. Cool and grind to a fine powder)
  13. Compose the Kachori
  14. Make small equal sized round balls out of the dough. You will get about 10 – 12 of those.
  15. Working with your finger tips, flatten the dough balls into a small disc. Ensure the sides are much thinner than the center of the discs.
  16. Holding the dough disc in the shape of a cup fill in the center with some of the filling. Take care to place the stuffing only in the center.
  17. Pinch the ends together, ensuring no air stays in. And with your palms, make this into a ball once again.
  18. Repeat step 2, 3 and 4 for the rest of the dough.
  19. Roll out the balls into circles once again, taking care not to roll them too thin.
  20. Heat up oil for frying and bring it to about 90*C or medium hot.
  21. Add the rolled out kachoris and fry them on medium heat. Flip only when one side is completely puffed up. Cook until deliciously golden colored on both sides.
  22. How to Serve:
  23. Knocking softly with a spoon, break open the top of a kachori, Add in finely chopped onions, boiled and diced poatoes, thin Sev, green chutney, Tamarind and Date chutney and beaten yogurt. Eat immediately.
  24. Success Tips:
  25. Cook on low medium heat even if you are tempted to hasten the process. Quickly fried kachoris will not stay crisp.
  26. When kneading the dough, ensure you do not over mix it.