Khasta Kachori


For The Dough –

  • 2 cups all purpose flour
  • 1/4 cup ghee
  • 1/2 tsp carom seeds
  • 1/2 tsp salt

Ingredients for Stuffing

  • 4 tbsp besan
  • 1/2 cup moong dal
  • Salt as per taste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin seeds
  • 1 tsp garam masala powder
  • 1 tbsp fennel seeds, crushed
  • 1 tbsp coriander seeds, crushed
  • 1 tbsp amchur powder
  • 1.5 tsp powdered sugar (optional)
  • 1/2 tsp kasoori methi
  • 1 tsp grated ginger
  • 3 tbsp refined oil
  • A pinch of asafoetida powder
  • 7-8 black peppercorns, ground coarsely

Method –

  1. Soak the moong dal in water for 2 hours.
  2. Drain the water and set aside.
  3. Add all purpose flour, ghee, crushed carom seeds and salt in a bowl.
  4. Mix well
  5. Add about 1/2 cup or more water to make a semi tight dough
  6. Cover and set aside for 15-20 minutes
  7. Put the drained dal into a mixer and just run the mixer for 3 seconds.
  8. Heat oil in a pan
  9. Add cumin seeds, coriander seeds and fennel seeds.
  10. Stir for some time, lower the heat and add besan.
  11. Stir fry on low flame till it changed colour
  12. Add salt, red chilli powder, turmeric powder, coriander powder, garam masala powder and sauté for about 1-2 minutes
  13. Add grated ginger and sauté for 1 minute
  14. Add black pepper powder
  15. Add the moong dal and ensure there is no moisture left in the dal.
  16. Add amchur powder and mix well
  17. Cook on low flame for 3-4 minutes.
  18. Add sugar and mix well
  19. The stuffing should be absolutely dry. Switch off the flame and set aside.
  20. Make balls from the stuffing
  21. Knead the dough and cut the dough into balls
  22. Take one ball of dough
  23. Using fingers, make it slightly flat and make it slightly thin in the sides.
  24. Put the stuffing in the middle and bring the sides to the top and pinch and close the ball of dough.
  25. If there is any extra dough, tear it off
  26. Now, flatten the stuffed ball of dough.
  27. Make the remaining kachoris the same way
  28. Heat oil for deep frying in a deep pan
  29. The oil should be moderately hot
  30. Fry the kachoris in medium heat till brown
  31. Remove on an absorbent paper
  32. Serve with sweet chutney.

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