Khasta Kachori is a flaky, crispy, and deep-fried kachori. It is a perfect indulgence for winters. Well, I love winters and everything about it. Hot chocolates, cookies, blankets, comfort food, hot baths, and everything that gives warmth to engulf me. My stimulation on a wintry morning is sipping on hot cuppa tea and having hot and yummy breakfast. That surely takes away my Monday blues.
Well, I had quite an eventful and hectic week. It was my sister’s and my father’s birthday. So I had all the good intentions to make some DIY gifts. I had too many plans on my head for the gifts and finally managed to make DIY Spa gifts for my sis. We did have a nice family dinner. Well on my dad’s birthday we visited a Sai temple near Pune so it was like a religious visit and a picnic kinda thing. We ate..we drove..and we had a real good time. Also, there were few makar Sankranti programs planned up. So in all, it was a great and a lovely week. I hope you guys had a great week too!!
Well back to Monday routine and chores. I always have Monday blues and I m sure most of you face that as well. So how do you overcome it? Well cooking something nice works for me.
Ingredients:
For Dough
• 1 cup All-Purpose Flour/Maida
• 2 tbsp Oil/Ghee
• ¼ tsp Carom Seeds/Ajwain
For Filling/Stuffing
• 1 cup Boiled Frozen Green Peas/Matar
• ½ tbsp Oil
• ½ tsp Cumin Seeds
• Pinch of Asafoetida/Hing
• 1 tsp Ginger-Green Chili Paste
• ½ tsp Red Chili Powder
• ¼ tsp Turmeric Powder
• ¼ tsp Fennel Seeds
• ½ tsp Coriander Powder
• ¼ tsp Cumin Powder
• 1 tsp Garam Masala
• ½ tsp Amchoor Powder/Dry Mango Powder
• 1 tbsp Besan/Chickpeas Flour
• Salt
Other Ingredients
• Oil for Deep Frying
Method
Dough for Khasta Kachori
1. Take a mixing bowl. Add flour, salt, carom seeds, and oil/ghee. Mix it well and make a crumbled mixture.
2. Now add little by little chilled water and make a stiff and smooth dough. Cover it and keep it aside.
How to make the filling for Khasta Kachori
1. Heat oil in a small kadhai/pan. Add cumin seeds, ginger-green chili paste, and a pinch of hing / Aesophotida. Sauté for a few seconds.
2. Now add boiled green peas, all remaining spices, and salt. Mix well and crush it with a spatula.
3. Add besan, mix again and sauté for a few minutes. Remove it into a small bowl and let it cool down.
To make Kachoris
- Take the prepared dough and knead it for a minute.
- Divide the dough into small-small size balls. Take a ball, roll it on the kitchen surface, and make a circle/disk. Leave the center a little thicker than edges.
- Place 1 tsp of filling on the center of the disk, pull the edges of the disk to wrap the filling, wrap it and make a ball, then using the base of your palm slowly flatten them like Puri.
- Use the same process for other balls. Once all done then cover it and keep aside.
- Heat oil in a frying pan over medium heat.
- To check if the oil is ready, put a little piece of dough in the oil. The dough should sizzle and come up very slow.
- Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
Serve these kachoris with dates or tamarind chutney and devour them.
RECIPE OF KHASTA KACHORI
Ingredients
For Dough
- 1 cup All-Purpose Flour/Maida
- 2 tbsp Oil/Ghee
- ¼ tsp Carom Seeds/Ajwain
For Filling / Stuffing
- 1 cup Boiled Frozen Green Peas/Matar
- ½ tbsp Oil
- ½ tsp Cumin Seeds
- Pinch of Asafoetida/Hing
- 1 tsp Ginger-Green Chili Paste
- ½ tsp Red Chili Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Fennel Seeds
- ½ tsp Coriander Powder
- ¼ tsp Cumin Powder
- 1 tsp Garam Masala
- ½ tsp Amchoor Powder/Dry Mango Powder
- 1 tbsp Besan/Chickpeas Flour
- Salt
Other Ingredients
- Oil for Deep Frying
Instructions
Dough for Khasta Kachori
- Take a mixing bowl. Add flour, salt, carom seeds, and oil/ghee. Mix it well and make a crumbled mixture.
- Now add little by little chilled water and make a stiff and smooth dough. Cover it and keep it aside.
- How to make the filling for Khasta Kachori
- Heat oil in a small kadhai/pan. Add cumin seeds, ginger-green chili paste, and a pinch of hing / Aesophotida. Sauté for a few seconds.
- Now add boiled green peas, all remaining spices, and salt. Mix well and crush it with a spatula.
- Add besan, mix again and sauté for a few minutes. Remove it into a small bowl and let it cool down.
To make Kachoris
- Take the prepared dough and knead it for a minute.
- Divide the dough into small-small size balls. Take a ball, roll it on the kitchen surface, and make a circle/disk. Leave the center a little thicker than edges.
- Place 1 tsp of filling on the center of the disk, pull the edges of the disk to wrap the filling, wrap it and make a ball, then using the base of your palm slowly flatten them like Puri.
- Use the same process for other balls. Once all done then cover it and keep aside.
- Heat oil in a frying pan over medium heat.
- To check if the oil is ready, put a little piece of dough in the oil. The dough should sizzle and come up very slow.
- Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
