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Madhyapradesh · Snack

Khasta Kachori

Traditional 7. Khasta Kachori recipe

🧺 Ingredients

• 150g all-purpose flour (maida)
• 27g ghee (2.5 tbsp)
• 2.5ml salt
• 2.5ml carom seeds (ajwain), crushed
• 60ml water (approximately 1/4 cup + 1 tbsp)
• 50g yellow split moong dal, washed and dried
• 25g gram flour (besan)
• 22ml oil (1.5 tbsp)
• 4ml cumin seeds
• 2ml black peppercorns
• 8ml fennel seeds
• 8ml coriander seeds
• 3 dried red chilis (deseeded, or 5ml red chili flakes)
• 2ml asafoetida (hing)
• 2.5ml Kashmiri red chili powder
• 2.5ml turmeric powder
• 2.5ml salt
• 2ml dry ginger powder
• 4ml chaat masala
• 2ml garam masala
• 4ml sugar or jaggery, finely grated
• 4ml kasuri methi (dried fenugreek leaves)
• Oil for deep frying

👩‍🍳 How to make Khasta Kachori

1. Dry roast moong dal in pan on low heat for 2 minutes until slightly darker and fragrant; cool
2. Toast coriander, cumin, fennel seeds, peppercorns in pan 30 seconds; cool
3. Grind roasted dal and toasted spices together to coarse powder
4. Heat 22ml oil in pan to 70°C
5. Add dried red chilis; toast 3 seconds until fragrant
6. Add ground dal-spice mixture; stir-fry 2 minutes until coated
7. Add besan; stir 1 minute
8. Add turmeric, asafoetida, chili powder, ginger powder; stir 1 minute
9. Add salt, chaat masala, garam masala, grated sugar/jaggery, kasuri methi
10. Remove from heat; cool completely
11. Mixture should be dry, crumbly, not oily
12. Filling ready
13. Mix flour, salt, carom seeds in bowl
14. Add 27g ghee; mix with fingers until breadcrumb texture
15. Add 60ml water gradually while kneading into semi-soft dough
16. Knead 2 minutes, cover, rest 30 minutes
17. Divide dough into 8–9 equal portions
18. Roll each into thin disc (3-inch diameter)
19. Place 10ml filling in centre
20. Fold edges over, seal completely by pinching and twisting
21. Gently flatten sealed ball to 3.5-inch diameter
22. Heat oil to 180°C (medium-high heat)
23. Slide kachori into oil; within 1 second it should puff
24. Press gently with spatula to puff evenly
25. Fry 30 seconds first side, flip, fry 25 seconds reverse side
26. Both sides should be golden brown and crispy
27. Remove with slotted spoon; drain on paper towels
28. Serve hot with sweet tamarind chutney and green chutney
29. ---

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