Khasta Kachori

Name: Khasta Kachori
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 0.5 cup moong dal (split yellow, soaked for 2 hours and drained well); 2 cup all-purpose flour; 0.25 cup ghee (for moyan in dough); 0.5 tsp salt (for dough and filling); 0.5 cup water (or as needed to make a stiff dough); 1 tsp fennel seeds (lightly crushed); 1 tsp coriander seeds (coarsely crushed); 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 inch ginger (finely grated); 1 pcs green chili (finely chopped); 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp dry mango powder; 1 tbsp besan; 1 tbsp oil (for cooking filling)

RATING

4.6/5(185)

TASTE SCORE

9/10

Flaky, crisp kachoris with a spiced moong dal filling that stays light and crumbly inside. This North Indian snack takes a little patience, but the slow frying gives you that classic khasta bite.

PREP

35m

COOK

30m

SERVES

1 PIECE

245 cal

SERVINGS

METHOD · 8 STEPS

prep · ~120 min
Soak and drain the moong dal.
Wash the moong dal well, soak it in water for 2 hours, then drain completely. Spread it on a plate for a few minutes so the extra moisture dries off.
TIPA dry filling keeps the kachori crisp. If the dal feels wet, the shells can turn soft while frying.
mix · ~20 min
Make the dough.
1.Add all-purpose flour and salt to a wide bowl.
2.Rub in the ghee until the flour looks sandy and holds shape when pressed in your palm.
3.Add water little by little and make a stiff dough.
4.Cover and rest the dough for 20 minutes.
TIPDo not knead too much. A lightly brought-together dough gives the kachori its flaky texture.
prep · ~2 min
Pulse the dal for the filling.
Coarsely crush the drained moong dal in a grinder without adding water. The mixture should stay grainy, not smooth like a paste.
saute · ~10 min
Cook the spiced dal filling.
1.Heat 1 tbsp oil in a pan over low-medium heat.
2.Add cumin seeds, fennel seeds, coriander seeds and asafoetida; cook until fragrant (20-30 sec).
3.Add ginger and green chili; sauté briefly (30 sec).
4.Add the crushed moong dal, red chili powder, turmeric powder, coriander powder and salt.
5.Cook on low heat, stirring often, until the dal turns dry, crumbly and aromatic (6-8 min).
6.Add besan, garam masala and dry mango powder; cook 1 minute more.
TIPKeep the heat low so the dal dries out without browning too fast.
rest · ~15 min
Cool the filling completely.
assemble · ~15 min
Shape the kachoris.
1.Divide the dough into 8 equal balls and keep them covered.
2.Divide the cooled filling into 8 portions.
3.Flatten one dough ball into a small disc with slightly thinner edges.
4.Place one portion of filling in the center and gather the edges to seal.
5.Gently flatten the stuffed ball into a thick disc without letting the filling break through.
TIPPress gently while flattening. Rolling with a pin can tear the dough and leak the filling.
fry · ~24 min
Fry the kachoris slowly.
1.Heat oil for frying in a kadai on low heat until moderately warm, not smoking hot.
2.Slide in 3 to 4 kachoris at a time and let them cook slowly.
3.Turn them gently and fry until evenly golden and crisp on both sides (10-12 min per batch).
4.Lift them out and drain well before frying the next batch.
TIPIf the oil is too hot, the outside browns quickly and the layers will not turn properly khasta.
serve
Serve the khasta kachori warm or at room temperature.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Drain and air-dry the soaked moong dal well before grinding; any extra moisture makes the filling pasty.
2
Check the moyan by pressing flour in your fist—if it holds its shape, the dough will fry up flaky.
3
Keep the dough stiff and avoid heavy kneading, or the kachori can turn bready instead of khasta.
4
Cool the dal filling completely before stuffing so steam does not soften the shell from inside.
5
Seal each kachori carefully and flatten with your fingers, not a rolling pin, to prevent cracks and leaks.
6
Start frying in moderately warm oil on low heat; slow frying is what develops the crisp layered crust.
7
If a kachori puffs too fast or darkens early, lower the heat immediately so the inside shell cooks through.
8
Store fully cooled kachoris in an airtight box; re-crisp in a low oven or air fryer before serving.