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Crispy, flaky deep-fried pastries stuffed with a spicy, savory moong dal filling. This popular Rajasthani street food is a perfect tea-time snack, bursting with aromatic spices in every bite.
Prepare the Filling
Prepare the Dough
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Crispy, flaky deep-fried pastries stuffed with a spicy, savory moong dal filling. This popular Rajasthani street food is a perfect tea-time snack, bursting with aromatic spices in every bite.
This rajasthani recipe takes 90 minutes to prepare and yields 6 servings. At 361.17 calories per serving with 9.49g of protein, it's a moderately challenging recipe perfect for snack or breakfast or brunch.
Assemble the Kachoris
Deep Fry the Kachoris
Serve
For a different flavor profile, you can make Urad Dal Kachori by replacing moong dal with urad dal. The soaking and grinding process remains similar.
Add 1/4 tsp of black pepper powder and increase the amount of green chilies in the filling for a spicier kick.
During winter, you can make a filling with fresh green peas (matar). Coarsely grind boiled peas and sauté them with similar spices.
The moong dal filling provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Spices like fennel seeds (saunf), asafoetida (hing), and ginger are well-known in Ayurveda for their digestive properties, helping to reduce bloating and improve gut health.
The recipe uses a blend of spices like coriander, turmeric, and fennel, which are rich in antioxidants and have anti-inflammatory properties.
Khasta Kachori is a deep-fried snack and is high in calories and fats, so it should be consumed in moderation as an occasional treat. The filling contains protein from dal and beneficial spices, but the frying process makes it an indulgent food.
A single Khasta Kachori contains approximately 180-220 calories, depending on its size and the amount of oil absorbed during frying.
This usually happens if the oil is too hot during frying. Kachoris must be fried on very low heat for a long time. High heat cooks the outside quickly, leaving the inside soft and causing them to lose their crispness as they cool.
There are a few possible reasons: the kachoris were not sealed properly, the filling was still warm when stuffed, the dough was rolled too thin, or the oil was too hot when the kachoris were added.
Yes, you can bake them for a healthier version. Preheat your oven to 180°C (350°F), brush the kachoris with a little oil or ghee, and bake for 20-25 minutes or until golden brown. Note that the texture will be different from the traditional fried version – more like a baked patty than a flaky 'khasta' kachori.
Let the kachoris cool completely, then store them in an airtight container at room temperature for up to a week. To reheat and restore their crispness, place them in a preheated oven or an air fryer at 160°C (320°F) for 5-7 minutes.