Khasta Kachori is a delicious and spicy Indian snack, perfect for breakfast, appetizer or tea time snack. It is like a pastry filled with moong dal and spices, very easy to make comfort food. It is also a kids friendly snack.
Kachoris can be served plain, with green chutney or aloo dum.
You may also like matar kachori recipe, a kachori made with spiced green peas.
Step by step Khasta Kachori Recipe:
Wash dal properly and soak it in water for at least 30 minutes (preferably for 2-3 hours). Drain water and keep aside.
In a big bowl mix flour with salt and oil. Add water slowly and make a soft dough. Cover the dough and let it rest for 20-30 minutes.
Heat ghee in a pan. Add cumin seeds and ajwain. When they start sizzle, put asafetida, ginger and garlic paste, coriander powder, cumin powder, amchur, red chilli powder, and garam masala powder. Stir fry for 30 seconds then add besan and stir fry for one minute on low medium flame. Now add soaked moong dal and a bit of salt, mix well and fry for 7-10 minutes. Turn off the flame and let the mixture cool off.
Take a small piece of the dough and with your fingers flatten the edges and make into 4-inch circle. Place 1 teaspoon of filling in the center of the circle dough and seal it by combining the dough into the center. Now roll this dough into a 3-4-inch circle. Make sure the filling does not spill out. Repeat these steps for the rest of the dough.
Heat oil in a frying pan on low-medium heat. Add the kachoris and fry them until golden-brown on both sides.
- For dough:
- 2 cups all purpose flour;
- 1 tsp salt;
- 2 tbsp oil;
- 1/2 cup of water;
- For filling:
- 1/4 cup moong dal;
- 1 tsp cumin seeds;
- 1/4 tsp asafetida (hing);
- 1 tsp ginger paste;
- 1 tsp garlic paste;
- 1/2 tsp red chilli powder;
- 1 tsp garam masala;
- 1 tsp amchur powder (mango powder);
- 1 tbsp besan (gram flour);
- 1 tsp ajwain (carom seeds);
- 1 tsp coriander powder;
- 1/2 tsp cumin powder;
- 2 tbsp ghee;
- 1/4 tsp salt.
- Wash dal properly and soak it in water for at least 30 minutes (preferably for 2-3 hours). Drain water and keep aside.
- In a big bowl mix flour with salt and oil. Add water slowly and make a soft dough. Cover the dough and let it rest for 20-30 minutes.
- Heat ghee in a pan. Add cumin seeds and ajwain. When they start sizzle, put asafetida, ginger and garlic paste, coriander powder, cumin powder, amchur, red chilli powder, and garam masala powder.
- Stir fry for 30 seconds then add besan and stir fry for one minute on low medium flame.
- Now add soaked moong dal and a bit of salt, mix well and fry for 7-10 minutes. Turn off the flame and let the mixture cool off.
- Take a small piece of the dough and with your fingers flatten the edges and make into 4-inch circle. Place 1 teaspoon of filling in the center of the circle dough and seal it by combining the dough into the center. Now roll this dough into a 3-4-inch circle. Make sure the filling does not spill out. Repeat these steps for the rest of the dough.
- Heat oil in a frying pan on low-medium heat. Add the kachoris and fry them until golden-brown on both sides.
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