Khasta kachori recipe | Holi 2017 recipes

Last updated on May 8th, 2020

Khasta kachori recipe with step by step photos. Sharing a traditional recipe from Rajasthan for holi 2017 with you all today.

I have tasted kachori only few times that too it will always be matar kachori. I have 2-3 kashta kachori recipes in my collection and always wanted to try it. What is better time than holi to make and enjoy kachoris, so made these today 🙂 You can make ans store this khasta kachori days ahead and serve as required. This will be a great snack for expected and unexpected guests.

Properly made khasta kachori is crispy, flaky and has a lovely aroma of ghee. It is very important to knead the dough properly with required fat to get crispy and flaky outer covering for khasta kachori. The filling is spicy and flavorful moong dal. Usually the moong stuffing not mushy but I liked to make it a bit mushy here.

To make khasta kachori recipe here I have used wheat flour. You can make it with all purpose flour too. It is a very easy and simple recipe, just that takes some time for making the stuffing, rolling and frying.

Serve khasta kachori along with chaat chutneys or make kachori chaat with it.

Here is how to make khasta kachori recipe with step by step photos. Also check punjabi samosa, mawa kachori recipes

Step by step khasta kachori recipe

1.First let us make the dough for kachori. Take 1 cup whole wheat flour, 2 teaspoons rava,1/8 teaspoon ajwain/omam, salt and 1 tablespoon ghee in a bowl. First mix well to incorporate the ghee all over. Add ice cold water slowly and mix. Make a stiff yet soft dough. Knead the dough well and rest for 20 minutes.

2. Wash and soak moong dal for 30 minutes.-Cook moon dal in boiling water for 6-10 minutes. If you want non sticky stuffing cook for just 5-6 minutes. If making for toddlers and kids or aged people it is better to cook the dal well as I did.

3. Heat 2 teaspoons oil in a kadai.  Temper with cumin seeds. Add 1/2 teaspoon coriander seeds and 1/2 teaspoon fennel seeds. Saute for a minute. Add the boiled moong dal and mix well.

4. Add 1/4 tespoon turmeric powder, 1/2 teaspoon chili powder.garam masala and mix well. Saute for 4-5 minutes. Add amchur powder and switch off the flame. Let cool for 10 minutes.

5. Now to make khasta kachori keep the dough and stuffing ready. Knead the dough again for 2 minutes. Divide into 7-8 small equal portions.

6. Take one dough ball and place on a butter paper or floured surface. roll into small poori. Place 1 tablespoon filling in the middle. Close from all the edges and seal well.

7. Roll again into small poori. Make 7 such kachoris with the remaining dough and filling. Heat oil for deep frying. Maintain low medium flame. Deep fry the kachoris until they turn golden and crispy.  Serve khasta kachori with chaat chutneys.

Khasta kachori recipe

Khasta kachori recipe | Holi 2017 recipes

Harini

Khasta kachori recipe. Crispy, flaky wheat poori stuffed with flavorful moong stuffing

5 from 2 votes

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Prep Time 50 mins

Cook Time 20 mins

Total Time 1 hr 10 mins

Course Snack

Cuisine Indian

Servings 4

Calories 289 kcal

Ingredients

  

1x2x3x

• For pastry
• 1 cup wheat flour
• 2 teaspoons rava
• 1 tablespoon ghee
• 1/8 teaspoon ajwain/omam/carom seeds
• Salt
• Cold water
• For filling
• 1/4 cup moong dal soaked and boiled
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon amchur
• Salt
• 2 teaspoons oil

Instructions

 

• First let us make the dough for kachori. Take 1 cup whole wheat flour, 2 teaspoons rava,1/8 teaspoon ajwain/omam, salt and 1 tablespoon ghee in a bowl. First mix well to incorporate the ghee all over. Add ice cold water slowly and mix. Make a stiff yet soft dough. Knead the dough well and rest for 20 minutes.
• Wash and soak moong dal for 30 minutes.-Cook moon dal in boiling water for 6-10 minutes. If you want non sticky stuffing cook for just 5-6 minutes. If making for toddlers and kids or aged people it is better to cook the dal well as I did.
• Heat 2 teaspoons oil in a kadai. Temper with cumin seeds. Add 1/2 teaspoon coriander seeds and 1/2 teaspoon fennel seeds. Saute for a minute. Add the boiled moong dal and mix well.
• Add 1/4 teaspoon turmeric powder, 1/2 teaspoon chili powder.garam masala and mix well. Saute for 4-5 minutes. Add amchur powder and switch off the flame. Let cool for 10 minutes.
• Now to make khasta kachori keep the dough and stuffing ready. Knead the dough again for 2 minutes. Divide into 7-8 small equal portions.
• Take one dough ball and place on a butter paper or floured surface. roll into small poori. Place 1 tablespoon filling in the middle. Close from all the edges and seal well.
• Roll again into small poori. Make 7 such kachoris with the remaining dough and filling. Heat oil for deep frying. Maintain low medium flame. Deep fry the kachoris until they turn golden and crispy. Serve khasta kachori with chaat chutneys.

Notes

1. This recipe makes just 7 kachoris. You can double the recipe for making more
2. You can use maida instead of wheat flour
3. Fry in low medium flame until dark golden brown. If fried in high flame the kachoris will not turn flaky.

Nutrition

Calories: 289kcal

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