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How to make Khasta Kachori - Round urad dal kachori stuffed with a spiced urad dal mixture and deep fried till crisp.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour,

Cuisine : Indian

Course : Snacks and Starters

Khasta Kachori
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Kachoris are a favourite snack in India. These kachoris are made with a refined flour and urad dal dough and filled with a spicy urad dal and dry fruit stuffing. Shaped into balls and fried to a crisp they are delicious just like that or along with a meetha chutney made with dates and tamarind.

For more recipes related to Khasta Kachori checkout Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake, Croquettas . You can also find more Snacks and Starters recipes like burger benedict, Honey Peanut Rolls, Jain Corn Paneer Quesadilla, Cucumber dosa.

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Khasta Kachori Recipe Card

Khasta Kachori
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Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Khasta Kachori Recipe

  • Refined Flour 2 cups

  • 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

  • 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 for deep-frying

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.