Khasta Kachori

Khasta Kachori is an incredibly delicious savoury snack usually made during Holi festival in Northern India. There are numerous ways to add fillings in the kachoris but I personally like a spicy dal stuffed deep fried kachori served with mint and tamarind chutney.

What is Khasta Kachori?

The word Khasta literally means crispy yet flaky from the outside. Khasta kachori is a combination of crispy and flaky spicy moong dal stuffed snack that we personally enjoy during the festival of Holi. We would serve this delicious kachoris along with spicy Mint Chutney and Zingy sweet Tamarind chutney.

Ingredients Needed for Khasta Kachori

For Kachori’s dough

• All purpose flour, usually all purpose flour is used to make the khasta kachori but if you are looking for healthier alternative you can use a mix of half whole wheat and half all purpose flour.
• Oil, Any kind of oil or ghee to add the flakiness in the dough.
• Water as required
• Salt

For stuffing

• Split black gram/dhuli urad dal, Washed and soaked split white bengal gram or yellow moong dal whichever you prefer to use in the recipe.

Spices:

• Fennel powder, roughly ground
• Cumin powder, ground
• Ginger, grated
• Green chill, chopped
• Salt
• Garam masala
• Chilli powder
• Amchur powder
• Coriander leaves, chopped
• Oil

How to make Khasta Kachori

• Take all the ingredients for dough in a bowl. Knead a smooth dough using the appropriate amount of water. Cover it with a muslin cloth and set aside for 1 hour.
• Wash and soak urad dal in enough water for about 6-8 hours. Drain and grind to make a coarse paste (Not too thin or thick). I use my Preethi Titanium Mixer Grinder to grind the dal into paste.
• Heat 1 tablespoon of oil in a pan, add asafetida, cumin and fennel seeds powder. Stir for 1/2 minutes.
• Add grated ginger, chopped chillies and all spices and salt.Mix well.
• Now add dal paste and stir continuously to avoid burning. Keep on low flame and cook for 5-7 minutes until mixture thickens. Remove from heat, cool it.
• Make 10 -15 small balls of the dough. Take a ball of dough and spread it a little with tour fingers. Fill a teaspoon of dal stuffing in it. Cover from edges and roll it again to desired size.(you can do it with hand or on rolling board). Likewise, fill all Kachoris.
• Heat oil in a skillet/wok, transfer the Kachoris in it (few at a time) and fry on low to medium heat from both sides until golden in colour. Drain on paper towel.
• Serve hot with Hing Aloo Sabzi, Mint chutney or Tamarind Chutney.

NOTES

• For best flaky effect, fry them on low to medium heat for about 7-8 minutes.
• To make them puffy, turn them quickly in oil while frying.
• When dropping the kachori in the oil it should be medium hot or else they may absorb oil.
• If you find any crack on Kachoris, cover it with dough. The dough should be soft to get nice Kachoris.

Looking for recipes to pair this chutney for your snacking? Do not miss my Ram Ladoo and Dahi Aloo Chana Chaat and the best one’s Fruit Chaat.

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Khasta Kachori

Sapana Behl

A crispy and super flaky fried snack that taste very delicious with a bowl of potato curry.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Lunch, Snack

Cuisine Indian

Servings 4 People

Equipment

• Stainless Steel Kadai
• Mixing Bowl
• Mixer Grinder
• Strainer Ladle

Ingredients

  

1x2x3x

For Kachori’s dough

• 2 cups all purpose flour,
• 1/4 cup oil
• water as required
• 1/2 teaspoon salt

For stuffing

• 1 cup split black gram/dhuli urad dal

Spices:

• 1/2 teaspoon fennel powder, roughly grind1/2 teaspoon cumin powder(roughly grind)
• 1/2 teaspoon cumin powder, roughly grind1 teaspoon
• 1 teaspoon ginger, grated1 teaspoon green
• 1 teaspoon green chilly, chopped
• salt to taste
• 1/2 teaspoon garam masala
• 1/2 teaspoon chilli powder
• 1/2 teaspoon amchur powder
• 1 tablespoon coriander leaves, chopped
• 1 tablespoon oil
• oil for frying

Instructions

 

• Take all the ingredients for dough in a bowl. Knead a smooth dough using the appropriate amount of water. Cover it with a muslin cloth and set aside for 1 hour.
• Wash and soak urad dal in enough water for about 6-8 hours. Drain and grind to make a coarse paste (Not too thin or thick).
• Heat 1 tablespoon of oil in a pan, add asafetida, cumin and fennel seeds powder. Stir for 1/2 minutes.
• Add grated ginger, chopped chillies and all spices and salt.Mix well.
• Now add dal paste and stir continuously to avoid burning. Keep on low flame and cook for 5-7 minutes until mixture thickens. Remove from heat, cool it.
• Make 10 -15 small balls of the dough. Take a ball of dough and spread it a little with tour fingers. Fill a teaspoon of dal stuffing in it. Cover from edges and roll it again to desired size.(you can do it with hand or on rolling board). Likewise, fill all Kachoris.
• Heat oil in a skillet/wok, transfer the Kachoris in it (few at a time) and fry on low to medium heat from both sides until golden in colour. Drain on paper towel.
• Serve hot with

  , Mint chutney or Tamarind Chutney.

Notes

For best flaky effect, fry them on low to medium heat for about 7-8 minutes.

To make them puffy, turn them quickly in oil while frying.

When dropping the kachori in the oil it should be medium hot or else they may absorb oil.

If you find any crack on Kachoris, cover it with dough. The dough should be soft to get nice Kachoris.

Keyword holi recipes, holi snacks, how to make khasta kachori, Khasta Kachori, Urad dal kachori

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Best Regards,
Sapana Behl