Khasta Kachori

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.

 

khasta-kachori
Khasta Kachori

 

khasta-kachori
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

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

  1. Take the prepared dough and knead it for a minute.
  2.  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.
  3. 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.
  4. Use the same process for other balls. Once all done then cover it and keep aside.
  5. Heat oil in a frying pan over medium heat.
  6. 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.
  7. 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.

 

khasta-kachori

RECIPE OF KHASTA KACHORI

Hetal Kamdar
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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.

Notes

Serve these kachoris with dates or tamarind chutney and devour them.
Keyword kachori recipe, khasta kachori recipe, moong dal kachori recipe
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