How to make Khasta Kachori -
Round urad dal kachori stuffed with a spiced urad dal mixture and deep fried till crisp.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined Flour,
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Khasta Kachori checkout Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake, Vegetable Samosa . You can also find more Snacks and Starters recipes like Cheese Stuffed Smoked Salmon Thai Chilli Cakes Red Pumpkin And Cheese Rosti Chura Vada Pav
Khasta Kachori Recipe Card
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.
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.
Nutrition Info
Calories : 2665 Kcal
Carbohydrates : 52.7 gm
Protein : 248.8 gm
Fat : 161.9 gm
Other : 0
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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.
