Welcome to the delicious world of Khasta Kachori! This mouth-watering snack is a popular treat in Indian cuisine, known for its flaky crust and flavorful filling. Khasta Kachori is often enjoyed during festivals and special occasions, making it not just a dish, but also a part of our cultural heritage.
But what makes Khasta Kachori so special? Its crispy outer layer combined with a spicy lentil filling makes it irresistible! People love to snack on it during tea time or serve it as an appetizer at parties. Each bite offers a burst of flavor, making it a favorite among both kids and adults.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (maida) | 2 cups |
| Semolina (sooji) | 1/4 cup |
| Ghee or oil | 1/4 cup + for frying |
| Spices (cumin seeds, fennel seeds, etc.) | 2 tsp |
| Split yellow moong dal (or any lentils) | 1 cup |
| Ginger (grated) | 1 tbsp |
| Green chilies (finely chopped) | 2 |
| Coriander powder | 1 tsp |
| Red chili powder | 1 tsp |
| Salt | to taste |
| Water | as needed |
Step-by-Step Instructions
- Prepare the Dough: In a large bowl, combine all-purpose flour, semolina, and ghee. Mix well until it resembles breadcrumbs. Gradually add water and knead into a soft dough. Cover it with a damp cloth and let it rest for about 30 minutes.
- Make the Filling: Rinse the split moong dal and soak it in water for about 2 hours. Drain and blend it coarsely.
- Cook the Filling: In a pan, heat some ghee, add cumin seeds, and fry until they splutter. Add ginger, green chilies, and the blended dal. Stir in the coriander powder, red chili powder, and salt. Cook until the mixture is dry. Allow it to cool.
- Shape the Kachoris: Divide the dough into small balls. Roll each ball into a small circle, place a spoonful of filling in the center, and fold it to seal. Gently flatten it.
- Fry the Kachoris: Heat oil in a deep pan over medium heat. Once hot, carefully add the kachoris. Fry until they turn golden brown and crispy. Drain on paper towels.
- Serve: Enjoy your hot Khasta Kachoris with mint chutney or yogurt for dipping!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
|---|---|---|
| Calories | 210 | 10% |
| Protein | 6g | 12% |
| Carbohydrates | 30g | 10% |
| Fats | 8g | 12% |
| Sodium | 200mg | 9% |
| Fiber | 2g | 8% |
Tips and Tricks
- For a healthier version, you can use whole wheat flour instead of all-purpose flour.
- Make sure the dough is not too soft; it should be firm enough to hold the filling.
- Don’t skip the resting time for the dough as it helps in making it soft and pliable.
- Check the oil temperature before frying; it should be hot but not smoking.
FAQs
Can I use other lentils for the filling?
Yes! You can use masoor dal or chana dal as alternatives to split yellow moong dal.
How do I store leftover Kachoris?
Store leftover Khasta Kachoris in an airtight container in the fridge. You can reheat them in the oven for a crispy texture.
Can I bake Khasta Kachoris instead of frying?
Yes! You can brush them with oil and bake at 375°F (190°C) for about 20-25 minutes or until golden brown.
Are Khasta Kachoris spicy?
The spice level can be adjusted according to your taste. You can reduce the number of green chilies for a milder flavor.
What can I serve with Kachoris?
Khasta Kachoris taste great with mint chutney, yogurt, or even pickle.
How long do they take to make?
The entire process takes about 1.5 to 2 hours, including preparation and frying time.
Can I freeze Kachoris?
Absolutely! You can freeze uncooked Kachoris; just make sure to separate them with parchment paper.
What kind of flour is best for making Kachoris?
Traditionally, all-purpose flour is used for a flaky texture, but you can also use whole wheat flour.
How do I know when the oil is hot enough for frying?
Drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready.
Can I make them ahead of time?
Yes! You can prepare the Kachoris in advance and fry them just before serving for the best taste.
What if my Kachoris puff up while frying?
That’s great! Puffing indicates that the dough is light and has been rolled out properly.
Is it necessary to soak the lentils?
Soaking helps in softening the lentils, making them easier to blend and cook.
Now that you have the recipe for Khasta Kachori, gather your ingredients and get cooking! Enjoy this delightful snack that is sure to impress your family and friends.
