Khasta Kachori Recipe
Khasta kachori is a well known, delicious tea time snack that falls in the 'chaat' category. The word 'khasta' means 'flaky' or 'crispy'. The outer cover of a khasta kachori is thick as well as crispy, and that's why needs slow deep frying. Khasta kachori can be eaten hot with green coriander chutney and tamarind chutney or it can be served as a 'chaat' by spreading the two chutneys, some yogurt, and some 'sev' on each kachori. The filling of a khasta kachori can be varied. Here I have made the filling with moong dal (green gram lentil), but it can be replaced with green peas, chana dal (split chick pea lentil), or urad dal (black gram lentil). The rest of the ingredients as well as the procedure remains the same. The filling always has to be dry, only then the cover will stay 'khasta' or crispy for a long time. The filling can be prepared well in advance and stored in the refrigerator for 3/4 days. You can also fill all the kachoris and keep them aside for a few hours before frying, and serve them hot and crispy by deep frying just before the time of serving.
- For the cover
- All purpose flour (Maida) - 2 cups
- Salt - 1 tsp
- Oil - 3 tbsp
- For the filling
- Split green lentil (Moong dal) - 2/3 cup
- Oil - 2 tbsp
- Aasafoetida (Hing) - 1/4 tsp
- Green chilies - 3 medium crushed
- Coriander powder - 1 tsp
- Garam Masala - 1 and 1/4 tsp
- Dry Mango Powder (Amchur) - 1 and 1/2 tsp
- Fennel seeds (saunf) - 2 tsp crushed coarsely
- Salt - To taste
For the cover :
- Heat 3 tbsp oil in a small pan and add to the all purpose flour.
- Add salt and use water to knead into a semi soft dough.
- Cover and keep aside for 15-20 minutes.
For the filling :
- Soak the green gram lentil in water for 3-4 hours.
- Drain out all the water and coarsely grind in a food processor, or in a grinder using no or minimum water.
- Heat 2 tbsp oil in a pan, and add asafoetida, and crushed green chilies.
- Now add the ground lentil and mix well.
- Add all the other spices (garam masala, coriander powder, salt, dry mango powder, crushed fennel seeds).
- Mix and stir fry on low-medium heat, turning every few minutes, till the mixture is completely dry.
- Allow this filling to cool completely.
- Divide the dough into 10 equal parts. Roll each part into a ball and press to flatten.
- Also roughly divide the filling into 10 equal parts.
- Take one part of the dough and roll it to make it double in diameter, keeping the edges thinner than the center.
- Place one part of the filling in the center of the dough-circle.
- Bring up the dough on all sides to cover and enclose the filling inside. Firmly close the opening at the top and press again to flatten.
- Roll once again very slightly just to make it even.
- Repeat with all the dough and the filling.
- Deep fry all the kachoris on low-medium heat, in batches, till golden brown in color. It took me 10 minutes to fry one batch of kachoris.
- Serve hot with coriander chutney and tamarind chutney.
- Or allow them to cool and store in an air-tight jar. When serving, warm them up in an oven or in a microwave and then serve.
- Or serve as 'chaat' by topping each kachori with the two chutneys, some yogurt and 'sev'.