Friday, February 17, 2012

Khasta Kachori


For Dough

  • All purpose flour / Maida - 2 cups
  • Oil/ Ghee - 1/4 cup ,
  • Salt - 1/2 tsp
  • Water for kneading

  • For Moong Dal Filling

  • Split Moong Dal (yellow) - 1/2 cup
  • Cumin Seeds - 1 tsp
  • Hing / Asafoetida - a pinch
  • Green Chilli - Ginger paste - 1 tsp
  • Sauf / Fennel seeds powder - 1 tsp
  • Garam Masala - 1/2 tsp
  • Red Chilli powder - 1/2 tsp
  • Mango powder / Amchur - 1 tsp
  • Oil - 1 tsp
  • Salt to taste


For making the Dough

1)Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.

2)Slowly add water and make a soft dough. Knead well for about 6-8 minutes.

3)Cover and keep aside for at least half hour.

Moong dal filing 

1)Wash and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more. Drain the water well.

2)Grind the dal to a coarsely. Just add a little water so the dal is coarse and dry.

3)Heat oil in a non-stick pan on a medium flame . Wait until the oil is heated. Add the hing and cumin seeds. Once the seeds splutter add the dal. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.Cook for another 10 minutes on low till the dal turns slightly brown.Add all the masala. Cook for few minutes till the aroma of the spices scent your kitchen. Add Salt. Remove from heat and keep aside to cool.

4)Adjust the masalas according to your taste. 

Method/Directions To Make Kachori's

1)Make a small ball from the dough.

2)Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thinner.

3)Place about 1.5 tsp of the filling in the center of the rolled dough.

4)Cover the filling with the dough by slowly stretching it over the filling.

5)Seal the ends and remove excess dough.

6)Repeat with all the balls and keep aside for 5 -7 mins.

7)Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. Repeat with the remaining dough.

8)Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top. 6. Drop the kachoris in batches of 3-4 gently into the oil.

9)It should rise up slowly.

10)After it rises up (about 2 minutes later), turn it over.

11)Cook for about 6 to 8 minutes till the side down gets a golden brown color.

12)Turn and cook the other side for another 6 to 8 minutes or till its golden brown in color.Remove when done, cool and store in airtight container.


  • Keep the dough covered at all times, if not it will dry up and not puff up when frying.
  • The dough could spring back.
  • The fillings have to be really dry if not it will ooze out when rolling.
  • Fry the kachori's on medium low to get a crisp outer layer, that is the key. 

1 comment:

  1. Looks Yummy. We will try and let you know how it goes.