Khasta Kachori

Khasta Kachori is an authentic Indian delicious, spicy, fried puffed pastry. Khasta Kachori is stuffed with Moong Dal mixture and then it is deep fried. Kachori is flaky from outside and hollow from inside.
These kachoris can be served with toppings of chutneys, onions, tomatoes and sev as Khasta Kachori Chaat.
We can serve the Kachoris for breakfast or appetizer. You can also serve it for kids party or kitty party etc.

Khasta Kachori

Ingredients

For Dough :-

• 2 cups all purpose flour
• 3-4 tsp ghee (Clarified butter)
• Cold water to knead dough
• Salt as per taste

For Stuffing :-

• Half cup yellow moong dal
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• Half tsp mango powder
• 1-2 pinch asafoetida
• 1 tsp oil
• 2-3 tsp water
• Half tsp red chili powder
• Salt as per taste
• Oil for frying

Recipe

Dough :-

Take all purpose flour in a mixing bowl and add 2 tsp ghee to it and rub the flour between your palms nicely. Now add salt as per taste and mix well. Start adding little water to it and knead a tight dough. 

Let the dough rest for 30 to 40 minutes under a wet cloth.

Stuffing :-

Soak yellow moong dal for 5-6 hours.

Roast fennel seeds and coriander seeds till they become fragrant and grind them to a coarse powder.

Heat a tsp of oil in a pan and add a pinch of asafoetida to it and add coriander and fennel seeds powder to it and mix well. Now add soaked moong dal to it and add red chili powder to it and mix well. Add mango powder to it and sprinkle little water over it and give it a nice mix. Add salt as per taste to it and mix well.

Remove the mixture from heat and let it cool down completely.

Kachori :-

Knead the dough once again and make small balls out of it.

Take a small ball and flatten into a small disc with your fingers, leaving centre thicker than edges.

Fill the stuffing into it and close the ball from all the sides. 

Let the ball rest for 2-3 minutes and then flatten it gently between your palms.

Follow the same procedure and make the remaining kachoris.

Heat enough oil for frying and gently slip the kachoris into it. Keep the heat on low while frying kachoris so you get a nice crunchy crust of the outer pastry.

Fry all the Kachoris and serve them with fried chilies or serve as chaat by making a hole in the centre of kachori and pour sweet and spicy chutneys into it and garnish with finely chopped tomatoes, onions and sev.