The Amazing Khasta Kachori

Kachoris are fried flaky pastries stuffed with a dried lentil and spice mixture. It is usually served as snacks at teatime and sometimes it is even had with a spicy potato curry for breakfast - especially in the northern parts of India.

One thing I have noticed is that in India majority of our foods - even the so called junk ones - is never full of empty calories. There is always quite a good amount of nutritional value in them. Take this one for instance, the lentil mixture inside the kachori has proteins and healing spices, thus making it somewhat nutritious. Or at least that is what I would love to believe ...........

On my recent trip to India, my lovely aunt arranged a whole day of our favorite foods where we had Samosas and Kachoris for breakfast. I feasted on them to my heart's content. I must also thank Prasad for getting us the best tasting ones in the whole city.

This recipe is coutesy of Manjula ji , she makes these amazing recipes and I am a big fan of hers. This recipe made the most authentic tasting kachoris I have ever had outside India. In India also this recipe will the local vendors a run for their money.

Ingredients

For the Kachori Cover

1 cup all purpose flour / maida
1/4 tsp salt
2 tbsp oil
1/4 cup chilled water approximately ( you might need a little more or a little less )

For Kachori Filling

¼ cup yellow moon dal
1 tsp fennel / saunf, coarsely grinded
1 tsp coriander seeds / dhania, coarsely grinded
1 tsp red chilly flakes - if not available substitute with ½ tsp red chilli powder
¼ tsp ginger powder
½ tsp dried mango powder / amchur powder
A pinch of asafetida / hing
½ tsp salt
1 tbsp oil
2 tbsp warm water

Oil to deep fry

　


Method


For the Kachori Cover

• In a medium mixing bowl add the flour and salt and mix well.
• Now add the oil and rub it in well.
• Using the warm water make a nice soft dough without kneading too much. Use a little more or a little less water depending on your flour to make a soft dough .
• Cover this dough with a damp towel / cloth and let it rest for at least 15 minutes.

For the Kachori Filling

• In a small saucepan, heat 1 thsp of oil and fry the day till it turns a light pinkish-brown color. Remove and grind to a powdery consistency. In the original recipe the dal is first powdered and then roasted in the hot oil. I reversed this step because I thought the dal when powdered might be tricky to roast to just the right color. The chances of me burning it was higher, so I roasted the dal first and then powdered it. Feel free to do it in whichever order suits you.
• Add the rest of the ingredients of the filling except the warm water and mix it all well together.
• Lastly add the warm water, stir and cover with a damp cloth and let it rest for another 10 minutes.

Roasting dal in a little oil.

Roast till dal is light brown.

Grind the roasted dal in your grinder.

Mix the rest of the ingredients to the powdered dal.

Add the water.

The end mixture looks partially wet and crumbly.

Assembling the Kachori

• Uncover the dough and knead it for a couple of seconds to loosen it a bit. Now divide it into 12 equal parts . Roll then up into little round balls.
• Flatten each ball into a 3 inch circle, either using your fingers or a rolling pin.. Make sure that during flattening it you leave the edges of the circle thinner than the center.
• Place about 1 tbsp of filling in each circle and pull the edges over the filling enclosing it. Do the same with the remaining circles.
• Take one filled ball and placing seam side up, flatten them a bit with the base of your palms back into 3 inch circles.
• Heat oil in your wok/kadai/deep fryer keep it medium low. Once it puffs up turn it over to the other side. Fry till both sides are a beautiful golden brown. Do not fry on high heat as this will not make crispy flaky kachoris. Once done remove it from the oil and drain on an absorbent paper. Serve them warm with your favorite chutney.

( Excuse the RED work surface ! )

Roll it out to 3 inch circle and add a tbsp of the filling in the center.

Gather up the sides, enclosing the filling within.

Pinch the top.

And pinch off the excess dough.

Using the base of your palm, start flattening it out a bit....

Flatten till it is about a 3 inch circle.

Time to fry......