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Khasta Kachori is a beloved Indian snack known for its crispy, flaky crust and flavorful filling. Perfect for teatime or as an appetizer, these kachoris are filled with a spiced mixture of lentils or peas, seasoned with aromatic spices like fennel seeds, coriander, and asafoetida. The dough, made from all-purpose flour and a bit of semolina, is rolled into small circles, filled, and then folded into perfect parcels before deep-frying to a golden brown.
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Khasta Kachori Recipe By Manjulaʼs Kitchen
Ingredients for Khasta Kachori All-purpose flour Semolina (optional) Salt Oil Water Split yellow lentils (moong dal) Spices (cumin, fennel, coriander, ● ● ● ● ● ● ● red chili powder, garam masala) Ginger Asafoetida (hing) Baking soda ● ● ●
Step by step instructions : STEP 1: Prepare the dough: Mix flour, semolina (optional), salt, and oil in a bowl. Gradually add water and knead into a firm dough. Let it rest for 15-20 minutes. ● ● ● STEP 2. Prepare the filling: Wash and soak the split yellow lentils (moong dal) for 30 minutes. Drain the water and grind the lentils coarsely. Heat oil in a pan, add spices, ginger, and asafoetida. Cook the lentils mixture until it becomes dry. Let it cool. ● ● ● ● ●
Step 3: Assemble and fry the Kachoris: Divide the dough into small balls. Flatten a ball and place a spoonful of the filling in the center. Bring the edges together and seal the filling. Roll it out into a small round shape. Deep fry the kachoris in medium-hot oil until golden brown and crispy. ● ● ● ● ●
Serving Suggestions: Serve hot with tamarind chutney, mint chutney, ● or yogurt. Can be enjoyed as a snack on its own or with tea. ● Tips for making perfect Khasta Kachori: Ensure the dough is firm and well-rested for a crispy texture. Adjust the spice levels and filling quantity as per personal preference. Fry the kachoris on medium heat to ensure they cook through and become crispy. ● ● ● For more similar indian food recipes visit our website.
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