Khasta Kachori

Khasta Kachori

How about some street food tonight? Khasta Kachoris followed by Kachori chaat recipe…yummylicious.. I am already drooling thinking about it. Well why wait, let’s go ahead and prepare these tea time favorite snack. Crispy and delicious deep fried puffed up puris stuffed with lentils and aromatic spices. Full of flavor and, yes…super flaky! butter gave a crispy crust and amazingly flaky layer. Unsalted butter is used in this recipe and can be substituted with oil.

Don’t be afraid of the ingredient list, or prep work, the end result is rewarding and worth a applaud. Most of the PREP TIME is used up in soaking the dal. Here is the break up of the total time required for this recipe.

Dal soaking time – 1 hour. During that time period prepare the dough and assemble all the dry spices. And if you soak the dal a night earlier it will speed up the whole process, why wait one hour 🙂

Dal cook time – 15 minutes

Dal tadka time – 15 minutes

Shaping and frying – 30 minutes. It doesn’t sound that bad. Just focus on the whole process and it all just goes together.

Khasta Kachori

These kachoris can be stuffed with the filling of your choice – stuffed with potato mixture or spicy lentil mixture a.k.a pithi ka masala (shown below). Comparatively kachoris stuffed with dal has a longer shelf life. Making lentil mixture is pretty easy, follow the step by step recipe below and cook the gram flour/besan thoroughly. I recommend tasting this mixture prior to adding salt because dal too was seasoned with salt during the boiling process. All the spices mentioned below make the flavors blend so beautifully.

Khasta Kachori

Seal and secure the kachoris tightly, gently gather all the edges to form a ball, seal and smooth it up. If there is a tiny opening left in the kachoris it will break open during the frying process and mess up the cooking oil. Oil should not be too hot, kachoris when added to hot oil should sink to the bottom of the kadahi/pan and then float back up. Secret to a crispy and flaky kachori – fry it for a longer time on a low flame and it STAYS crispy longer.

Do give KACHORI CHAAT a try – what more to say – It’s truly an indulgence at its best! These kachoris are full of flavor, rich and sinfully delicious- prepare them in advance and it’s an impressive meal for your guests. KACHORI CHAAT served with beaten curd, coriander chutney and Imli ki chutney (tamarind chutney).

Kachori chaat

Khasta Kachori
Votes: 13
Rating: 4.46
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Crispy and flaky Urad dal ki kachori. Utterly delicious.
Servings Prep Time
15 PIECES 1 HOUR
Cook Time
1 HOUR
Servings Prep Time
15 PIECES 1 HOUR
Cook Time
1 HOUR
Khasta Kachori
Votes: 13
Rating: 4.46
You:
Rate this recipe!
Print Recipe
Crispy and flaky Urad dal ki kachori. Utterly delicious.
Servings Prep Time
15 PIECES 1 HOUR
Cook Time
1 HOUR
Servings Prep Time
15 PIECES 1 HOUR
Cook Time
1 HOUR
INGREDIENTS
DOUGH INGREDIENTS
  • 2 cups Maida
  • 1/2 teaspoon Baking soda
  • 4 tablespoon Butter or Oil
  • 1/2 cup Water + 2 tablespoon Water
  • 1/2 teaspoon Ajwain/ Carrom seeds
  • Salt to taste
  • Oil for Frying
DAL MASALA INGREDIENTS
  • 1 cup Urad Dal
  • 3/4 cup Besan (Chickpea flour/ Gram flour)
  • 1/2 teaspoon Saunf (Fennel seeds)
  • 1/2 teaspoon Garam Masala Powder
  • 1/2 teaspoon Coriander powder (sukha dhaniya)
  • 1/2 teaspoon Roasted cumin seeds
  • 1/2 teaspoon Mustard seeds
  • 1/2-1 teaspoon Amchur Powder (Mango Powder)
  • 1/4 - 1/2 teaspoon Degi Mirch or Red chili Powder
  • 1/8 teaspoon Hing (asofetadia)
  • Salt to taste
CHANGE SERVING SIZE: PIECES
CHANGE UNITS:
METHOD
KACHORI MASALA PREPARATION
  1. Wash and clean Urad dal and soak it for about an hour or more.
  2. After an hour drain Urad dal and wash it again.
  3. Transfer soaked dal to a pan and cover the dal with water. Add salt and turmeric and bring the dal to a boil.
  4. During the boiling process scum will rise to the top...
  5. Discard it.
  6. Keep boiling till dal is fully cooked.
  7. To check if the grains are cooked - spoon out some grains and rub in between your fingertips it should mash up easily. If it doesn't then boil dal for another 5-7 minutes.
  8. By this time all the water must have dried up, but still strain the dal through a strainer and allow it to sit till all the water as drained out.
  9. Assemble all the spices to prepare the tempering/tadka for the boiled dal.
  10. In a pan add hing, mustard seeds and fennesl seeds.
  11. As they start to sputter add in the dal along with all the dry spices.
  12. Mix till all the spices are well blended.
  13. Add besan to this mixture and saute till besan is fully cooked - it will take about 15 minutes on a medium flame and the dal mixture will look all crumbly.
  14. A closer look at cooked masala.
  15. Before stuffing the kachoris allow till mixture to cool down completely.
DOUGH PREPARATION
  1. In the meantime let's prepare our dough. Assemble all the ingredients. Butter can be substituted with oil.
  2. Blend flour, salt, baking soda, oil/butter and carom seeds together until crumbly then slowly add in water.
  3. And work on kneading a soft pliable dough.
  4. Dough is ready let's start assembling the kachoris.
ASSEMBLING KACHORI
  1. In a kadhai heat oil on a medium low flame. Take a golf ball size dough ball.
  2. Using a rolling pin roll it out.
  3. Like a small disc shaped circle.
  4. Place two teaspoon mixture on the rolled out circle.
  5. Fold the two ends together and press them together.
  6. Bring the top end together and join it with the two folded parts and pinch it together. Start working towards the end and keep pressing and sealing all the ends.
  7. Seal and secure all the ends and it will take a shape of a ball.
  8. Flatten out the kachori by gently pressing it down either with your palm or with a rolling pin.
  9. Flattened khasta kachori is ready.
  10. Drop it in the hot oil. Kachoris should sink to the bottom of the kadahi and then float back up.
  11. Beautifully puffed up kachori. Cook it on a low flame.
  12. Keep turning and frying till the kachori is evenly cooked and golden brown in color.
  13. Place it on a tissue paper to drain excess oil. All crispy and flaky.
  14. Enjoy these warm and khasta dal ki kachori with green chutney and tamarind chutney!!
KACHORI CHAAT
  1. For kachori chaat the ingredients are simple - they are not listed above. For one Kachori you need - 2 tablespoon beaten curd, 2 tablespoon Imli ki chutney, 1 tablespoon green chutney, thin sev, cilantro, chaat masala and red chili powder to sprinkle.
  2. Open up the kachori....
  3. Generously drizzle curd on top of kachori...
  4. Time for some chutneys..
  5. Sprinkle spices, sev and cilantro and indulge yourself!!
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10 Responses

  1. Anamika Mishra says:

    yummy mouth watering

  2. Mega Bindlish says:

    Very nice recipe. I tried this today and it came out very perfectly. Everyone loved the fresh kachoris and we enjoyed more because they were home made.
    The ks for your efforts. 🙂

    • Ruchi says:

      Thanks for trying the recipe Mega and sharing your wonderful feedback with me! Glad you liked the recipe. 🙂

      • Mega Bindlish says:

        🙂
        I am looking for a Pyaz kachori recipe which is not very cumbersome. My husband loves it but I could not get a good recipe as yet.

        • Ruchi says:

          Mega, I have not started working on this recipe yet but plan to do so pretty soon. Have taken your request on file and will keep you posted once done. Thanks again!!

          • Mega Bindlish says:

            Thanks Ruchi. Can you post me via email whenever you are ready with it? I am not getting email updates from the site.
            Will be helpful 🙂

          • Ruchi says:

            Sure, will keep you posted. 🙂

  3. sami says:

    It looks yummy.I’ll definately try this recipie…!!!

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