Khasta Kachori

Khasta Kachori as the name reveals is a crisp and flaky snack loved by all. A spicy filling with lots of fennel and dry mango powder gives a punch to these kachoris. The filling can be made of moong dal or urad dal. This is eaten on its own or can be made as a chaat using yogurt, sev and chutneys. Kachori Chaat is a delicious savoury dish.

You can also watch our Video on making of Khasta Kachori

Yield: 20 to 25 pieces
Prep time: 30 minutes
Total time: 1 hour approx

Ingredients for Khasta Kachori

For the Dough

2 cups maida (All purpose flour)
¼ cup oil
½ tsp salt
a pinch of soda bi carb (optional)
Water as required

For the Stuffing

½ cup moong dal boiled
3 tablespoon oil
2 bay leaves
¼ tsp hing (asafoetida)
2 tsp ginger-green chilli paste
1 tsp coriander seeds coarsely pounded
1 tbsp sauf coarsely pounded (fennel seed)
1 tsp garam masala
1 tsp roasted jeera powder (cumin)
1 tsp dried amchur (mango powder)
2 to 3 cloves crushed
Salt to taste

Directions for Khasta Kachori

The dough

Combine maida oil and salt. Rub with your finger tips. Make a semi soft dough using water. Cover with wet cloth and rest for 20 minutes.

Stuffing / Filling

Khasta Kachori — 1. Heat oil in a non-stick pan, add bay leaves, asafoetida, ginger-green chilli paste

Boil the moong dal with just enough water so that the dal is cooked but not mushy . Strain the excess liquid if any.
Heat oil in a non-stick pan . Add in the bay leaves followed by asafoetida.
Add ginger-green chilli paste and saute for a few minutes.
Now add in the boiled dal and saute on medium heat.
When the dal mix starts to dry add all the dry masalas.
Cook till the moong dal is lightly browned, while stirring continuously.
Set aside to cool.

How to proceed – Khasta Kachori

Knead the dough and divide into 12 portions. Make balls.
Now flatten the ball with help of your fingers or roll into a very small poori.
Place 1 tsp full of stuffing in the centre and close from all sides to made like a ball again.
Flatten the ball and roll lightly to a round shape.
Heat oil on a medium heat and fry kachories in batch of 5 to 6. When the kachories puff up reduce the heat and fry till golden brown.
Drain on a kitchen towel. Like wise prepare the rest.
Flaky moong dal kachoris are ready to be served.
Serve with green coriander chutney and Imli chutney.