Khasta Kachori Recipe - Puris stuffed with urad dal and spices and fried till golden brown and crisp.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Split Black gram Skinless

Cuisine : Indian

Course : Snack and Starter

Khasta Kachori

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Snack and Starter recipes like Rajgara Atta Aur Sama Ki Idli, Potato Chakli, Suji Aloo Cutlet, Aloo Fish Fry. Or try out these recipes from Indian Cuisine like Brown Imli Rice, Kaju Katli, Mutton Mushroom, Kachchi Makai Dhingri.

Khasta Kachori Recipe Card

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Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Khasta Kachori

  • Refined Flour 2 cups

  • Split Black gram Skinless

  • Soda bicarbonate 1/2 teaspoon

  • Salt to taste

  • Oil 5 tablespoons

  • FOR FILLING

  • Split black gram skinless (dhuli urad dal) 1/2 cup

  • Ginger 1 inch piece

  • Green chilli 1

  • Cashewnuts 6-8

  • Raisins 1 tablespoon

  • Ghee 3 tablespoons

  • Asafoetida a pinch

  • Coriander powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Fennel seed (saunf) powder 1/4 teaspoon

  • Sugar 1/2 teaspoon

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Oil to deep fry

Method

Step 1

Sift the flour, salt and soda bicarbonate together. Add oil and mix well. Knead into a soft dough using sufficient water. Cover with a moist cloth and set aside. Soak the urad dal in two cups of water for an hour.

Step 2

Drain and coarsely grind using a little water. Peel, wash and finely chop ginger. Remove stem, wash and chop green chilli. Roughly chop cashewnuts. Wash raisins and pat them dry.

Step 3

Heat ghee in a kadai and add the ground dal, ginger, green chilli, asafoetida, coriander powder, cumin powder, red chilli powder, fennel powder, cashewnuts and raisins. Cook till all the moisture has dried up. Add sugar, salt and lemon juice.

Step 4

Mix well and remove off the heat, let the mixture cool. Divide into sixteen portions. Divide the flour dough into sixteen equal balls. Roll out into small puris so that they are thinner around the edges and thicker in the centre.

Step 5

Place a portion of stuffing in the centre and bring the edges together to form a ball. Flatten slightly. Heat sufficient oil in a kadai and deep fry kachoris on low heat for three to five minutes or until golden brown and crisp.

Step 6

Serve with tamarind chutney.

How to make Khasta Kachori

Step 1

Sift the flour, salt and soda bicarbonate together. Add oil and mix well. Knead into a soft dough using sufficient water. Cover with a moist cloth and set aside. Soak the urad dal in two cups of water for an hour.

Step 2

Drain and coarsely grind using a little water. Peel, wash and finely chop ginger. Remove stem, wash and chop green chilli. Roughly chop cashewnuts. Wash raisins and pat them dry.

Step 3

Heat ghee in a kadai and add the ground dal, ginger, green chilli, asafoetida, coriander powder, cumin powder, red chilli powder, fennel powder, cashewnuts and raisins. Cook till all the moisture has dried up. Add sugar, salt and lemon juice.

Step 4

Mix well and remove off the heat, let the mixture cool. Divide into sixteen portions. Divide the flour dough into sixteen equal balls. Roll out into small puris so that they are thinner around the edges and thicker in the centre.

Step 5

Place a portion of stuffing in the centre and bring the edges together to form a ball. Flatten slightly. Heat sufficient oil in a kadai and deep fry kachoris on low heat for three to five minutes or until golden brown and crisp.

Step 6

Serve with tamarind chutney.

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