Khasta kachori recipe – it is deep fried, puffed pastry stuffed with spicy moong dal stuffing. It is topped with chutneys, onion, tomato, yogurt and sev to make the khasta kachori chaat. ‘Khasta’ is the Hindi word. It means flaky. So these khasta kachoris have flaky and crispy texture.
Instant moong dal kachori
INGREDIENTS FOR OUTER COVERING
Maida – 250 grms [ 2 cup ]
Ajwain – ¼ tsp
Salt
Ghee – 4 tbsp
Water to knead – roughly ½ cup
Oil for deep fry
METHOD
Take flour + ghee + ajwain + salt in a big plate and mix well till crumbly .
Now gradually add water and start kneading the dough .
Cover and keep aside for 30 mins .
Instant moong dal kachori
INGREDIENTS FOR FILLING [ ADJUST SPICES AS PER TASTE ]
Farshan moong dal – 2 cup [ fried moong dal ]
Besan – ¼ cup
Salt to taste
Oil – 2 tbsp
Chaat masala – ½ tsp
Amchur pwdr – ¼ tsp
Red chilli pwdr – 1/2 tsp or as per taste
Pepper pwdr – 1/4 tsp
Coriander pwdr – 1 tbsp
Turmeric – ¼ tsp
Jeera – ½ tsp
Crushed fennel seeds – 2 tsp
Crushed coriander seeds – 2 tsp
Garam masala pwdr – 1 tsp
Kasoori methi – 1 tsp
Grated ginger – 1 tsp
Finely chopped green chilli – 1
Finely chopped coriander leaves – 2 tbsp
Instant moong dal kachori RECIPE
METHOD
Wipe the moong dal to remove the excess salt .Pulse beat the farshan moong dal into coarse powder .Its ok if you hav few whole dals here and there .
Stir fry till aromatic on medium flame , colour should not change .
Now add turmeric + chilli pwdr + pepper pwdr + coriander pwdr + garam masala pwdr + amchur pwdr + chaat masala pwdr + salt + kasoori methi + ginger and stir fry for few seconds.
Add crushed farshan and mix well.
Stir cook for few seconds and off the flame . No need to cook much .
Finally add the kasoori methi + coriander leaves and give a mix.
Off the flame and check the taste .adjust if anything required .
Allow to cool .
Take a small portion of the filling and roll into balls .
METHOD FOR MAKING KACHORIS
After 30 min divide the dough into equal portions .
Take a ball and flatten it .
Keep it thick n the middle .
Place the filling , bring the edges together .
Flatten it . And gently roll it .
Repeat the process. Keep the kachoris covered till you fry it .
FRYING THE KACHORIS
Heat oil for frying on medium low flame . When the oil is just hot enough, slide in the the kachoris.
When the kachori start puffing up, then gently press each kachori with a spoon, so that they puff up well.
When the base becomes light golden, then gently turn them over. The frying takes about 8 to 10 minutes.
Continue to fry on a low to medium flame till they become golden. While frying you can turn them often to get an even color.
Regulate the temperature of oil , it should not become very hot .
Fry till they become golden and nicely crisp from outside.
Place khasta kachori on kitchen paper towels so that excess oil is absorbed. Fry all kachori this way.
Serve khasta kachori warm accompanied with some fried & salted green chilies, tamarind dates chutney and green chutney. You can also serve them with chili garlic chutney or curd.
NOTES
Instead of farshan , you can use moon dal – soak ½ cup moong dal for 2 hrs .grind coarsely without adding water and after .
These kachori can be baked too. Bake them at 180 degrees celsius in a preheated oven till the crust is golden.
raj kachori recipe
RAJ KACHORI / KACHORI CHAAT
Kachori Chaat is a mouth watering chaat made from khasta kachori . It is quick and easy to make when you have kachoris ready at home. These are best eaten as an evening snack or even when you have small gathering at home.
INGREDIENTS
Finely choppedOnion
finely chopped Tomato
1 cup curd mixed with ½ tsp red chilli pwdr + ½ tsp jeera pwdr + ¼ tsp chaat masala + salt
green chutney
imli ki chutney
Thin nylon sev
finely chopped coriander leaves
METHOD
Take two three kachoris in a plate.
Break the top center part .
Add chopped onions. Then chopped tomatoes.
Next drizzle imli chutney + green chutney as required on each kachori.
Now drizzle the yogurt mixture.
Then lastly sprinkle the sev + coriander leaves on top.
