Khasta Kachori Recipe

Khasta Kachori is deep fried puffed pastry, stuffed with moong daal mixture and topped up with different chutnys, onion, tomato and yoghurt and served as a chaat across many places in India.
There are many variants in Kachori like Masala Kachori, Matar Kachori, Palak Kachoris and many more. Khasta Kachoris are the basic ones which are made everywhere in the country.


Ingredients:
To make the Kachori Dough:

• All purpose flour/maida, 1/2 cup
• Wheat flour, 1/2 cup
• Oil, 2 tblspn
• Salt, 1/4 tspn

For Filling:

• Yellows lentils/moong daal, 1/2 cup
• Dried red chillies, 2-3
• Red chilli powder, 1/4 tspn
• Coriander powder, 1/4 tspn
• Fennel seeds/saunf, 1 tspn
• Cumin seeds, 1/4 tspn
• Chaat masala powder, 1/2 tspn
• Garam masala powder, 1/2 tspn
• Salt, 1/2 tspn
• Sugar, 1/4 tspn
• Oil, 2-3 tblspn

For Topping:

• Onion, finely chopped
• Tomatoes, finely chopped
• Green Chutney
• Tamarind Chutney
• Curd, 1 cup
• Red chilli powder, 1/4 tspn
• Salt, 1/4 tspn
• Cumin powder, 1/4 tspn
• Amchur powder, 1/4 tspn
• Thin sev, to sprinkle

Recipe:

Dough:

• Take a large bowl, add both the flours.
• Add salt, and oil.
• Add water little by little and make a stiff yet soft dough. Keep it covered with a damp cloth.

Filling:

• Roast yellow lentils in a pan for 4-5 mins.
• Let it cool down and grind it with all the ingredients given in the filling list.
• Add 2-3 tblspn of oil to it and mix well.

Curd Mixture:

• Take curd in bowl, add red chilli powder, amchur powder, cumin powder and salt. Mix it and keep aside.

Making Kachoris:

• Divide the dough into small small balls, it should be size of a gulab jamun.
• Roll it into small chapati, size of your palm. Its little thicker than the chapati.
• Take 1 tspn of filling and put it in the centre of the small chapati.
• Gather the edges and seal them well. Just like momos.
• Press it with your hand gently.
• Now using rolling pin, roll into 2 inch diameter. Be very gentle.

• Roll all the kachoris this way.
• Heat oil in a wok on low medium heat, when its hot, slide kachoris carefully.
• They will Puff up in some time.
• Fry on low medium heat till both the sides are golden brown.

• Take them out on a paper.
• After its removed excess oil, put it on the serving plate.
• Break the top centre part, add chopped tomatoes, chopped onions, green chutney and curd mixture.

• Lastly sprinkle some sev.
• I was not having it at the time, but it is recommended to add it before serving.

Notes:

• You can add saunf or sugar little more if you prefer little sweet kind of kachoris.
• You can use urad dal or chana dal instead of moong daal.
• Be gentle while rolling the kachori, if it breaks it wont Puff up in oil.
• Add toppings just before serving.