Being from Rajasthan (a state in Western India), I simply cannot afford not to post / talk about Khasta Kachori 🙂 I will be honest and straightforward in saying that Khasta Kachori is the top snack for most people from Rajasthan (in particular those from Bikaner, like me). The concept of Khasta Kachori as a snack definitely goes for a toss in my city/state as this is even favoured for breakfast ! My husband, though not born in Rajasthan, definitely like his Kachoris for breakfast, with his cup of tea.
Having said that, Khasta Kachori is also famous/available all over India. In essence, it is a flaky ((“Khasta” in Hindi), crisp, deep fried pastry filled with a spiced Yellow split lentil (Moong daal) filling.
A perfect kachori is one that is puffed up and flaky from outside but hollow inside with the filling sticking to the crust. Kachori can be made with various filling like Peas (matar), Black Gram lentil (urad daal), Chickpea flour (besan), Onion (pyaaz) etc. it also comes in a different version, which we can store for 2-3 weeks in air tight container Small dry Kachori.
This post covers the most eaten/famous version of Khasta Kachori made with Yellow split lentil (moong daal) filling.
The ingredients for the outer covering/shell of the Khasta Kachori are :
1. All-purpose Flour (Plain flour/Maida) : 3 cups
2. Oil : 1/2 cup
3. Salt : 1 tsp or to taste
4. Water : as needed
1. Split yellow lentil (Moong daal) : 1/2 cup
2. Green Chilli : 2 (chopped)
4. Asafoetida (hing) : 1 pinch
5. Cumin seeds : 1/2 tsp
6. Whole Coriander seeds : 1 tsp
7. Fennel seeds Powder (saunf) : 1 tsp
8. Garam Masala : 1/2 tsp
9. Coriander Leaves : 2 Tbsp
10. Red Chilli Powder : 1/2 tsp
12. Oil : for deep frying
Method for the Outer Shell/Covering :
Take a big bowl and pour all-purpose flour, oil, and salt in it. Mix well with your hands. Now add water as needed to knead a firm dough.
Keep the dough covered with a damp cloth and let it rest for 20-30 minutes.
Wash, rinse and soak the lentils for 3-4 hours. Then grind the lentils coarsely in a mixer.
Heat a pan. Pour 3-4 Tbsp oil and temper with asafoetida, cumin seeds, whole coriander seeds, fennel powder, red chilli powder, green chilli, ginger; and sauté for 2 minutes.
Now add the lentils and stir continuously for 4-5 minutes till the lentils are cooked and change their colour from yellow to light brown.
Next add coriander leaves, garam masala and sauté for a minute. Switch off the flame, take off the pan and let the stuffing cool a bit.
Method for making the Khasta Kachori :
Take the prepared dough and divide it into 20 small balls.
Take one small ball, while keeping the remaining balls covered with the damp cloth so that they do not get dry.
Roll out the small ball in a small circle (about 3 inches). The edges of the circle should be thinner and centre should be thicker.
Place 1 Tbsp stuffing in the centre of the small round, take all edges together in the centre and join them. Then press them downwards towards the centre. Let it rest for 3-4 minutes before rolling out.
Prepare more stuffed balls using the remaining dough/stuffing.
Heat oil in a wok (kadai) on a medium flame. Deep fry these stuffed small balls/circles on the medium flame. Slowly turn them over to the other side when they start to puff. Fry them, flipping in-between, until they become golden brown in colour on both sides.
Insider Tips / Finer Points :
- You may adjust spices according to your taste buds.
- Always fry Kachori on a medium flame otherwise bubbles will form on the surface and that does not look good at all.
- Also, cooking on a high flame can cause the Kachori to be cooked from outside but remain uncooked from inside.
- You may also baked these kachori; instead of deep frying place these stuffed circle on greased baking tray, brush them lightly with oil and bake them on 180c for 20-25 minutes till they become light bown in colour.