Khasta Kachori is a famous street food from Old Delhi and is often served with meethi chutney or spicy aloo ki sabji (Potato gravy dish). This dish has its origin in Rajasthan or UP (Agra) where it is had as snack. It is a deep fried dish with outer layer of maida (refined wheat flour) and filled with Moong Dal (split yellow gram) and besan (bengal gram flour). It is crispy on the outside and hollow inside with filling sticking to the crust. With this easy to prepare recipe you can make street style Khasta Kachori and enjoy it with family and friends. The important part in this recipe is to cook the moong dal perfectly (not over cooked neither under cooked), making the Kachori so it does not break in oil and deep frying it slowly so that it is perfectly cooked inside. This Kachori can stay at room temperature for 2-3 days in an air tight container and it is a usual practice to deep fry it once more for 1 min just before serving so that it again becomes fresh!
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Ingredients:
For Outer Layer:
1 Cup Maida (Refined Wheat Flour)1/8 Tsp Baking Soda
1/4 Tsp + 1/8 Tsp Salt
3 Tbsp Oil
1/4 Cup Water
For Filling:
1 Cup Water1/4 Tsp Salt
1-2 Pinch Turmeric
2 Tbsp Yellow Moong Dal (Split Yellow Gram)
3 Tbsp Oil
1/4 Tsp Cumin Seeds (Jeera)
1/8 Tsp Asafoetida (Hing)
4 Tbsp Bengal Gram Flour (Besan)
1 Tbsp Coarsely Ground Fennel Seeds (Sauf)
1/4 Tsp Red Chilli Powder
1/4 Tsp Cumin Powder (Jeera Powder)
1/4 Tsp Chaat Masala
1/2 Tbsp Coriander Powder (Dhania)
Salt to taste
Serves: Makes 6 Khasta Kachori
Preparation time: 25 min
Cooking time: 35 min
* 1 Cup = 237 ml
Method:
1. For making the outer layer, take Maida (Refined Wheat Flour), Baking Soda, Salt and Oil in a bowl and mix well to get crumbly texture. Then add Water and knead in to a stiff dough. Once dough is formed knead well for 2-3 min and then cover and keep aside.2. For making filling boil water in a Pan and add Salt, Turmeric, and Yellow Moong Dal (Split Yellow Gram). There is no need to soak the dal. Boil for 3-4 min till Yellow Moong Dal (Split Yellow Gram) is cooked. It should be noted that the Dal should be just cooked and firm and not over cooked.
3. Switch off the flame and drain excess water and keep aside.
4. Now heat Oil in a Pan and add Cumin Seeds (Jeera) and once it Cumin Seeds (Jeera) turns golden add Asafoetida (Hing).
5. Add Bengal Gram Flour (Besan) and cook for 2-3 min till Flour turns golden.
6. Add Cooked Yellow Moong Dal (Split Yellow Gram), Coarsely Ground Fennel Seeds (Sauf), Red Chilli Powder and mix. Keep flame on low so that the Bengal Gram Flour does not get over cooked.
7. Add Cumin Powder (Jeera Powder), Chaat Masala, Coriander Powder (Dhania) and Salt and mix well. Switch off the flame and allow the mixture to completely cool down to room temperature.
8. Knead the Refined Wheat Flour Dough again for 1-2 min and then divide it in to 6-7 equal portions.
9. Take one dough portion and roll it in to thick Poori Shape (approx 3" diameter) with the help of rolling board and rolling pin.
10. Put approx 1 Tbsp Stuffing Mixture in centre and then pick up all sides of dough and seal it. Ensure to seal properly or else the Kachori will break open in hot oil.
11. Now roll the stuffed dough in Poori shape about 4" diameter.
12. Prepare rest of the Kachori in the same way as per step 9, 10, 11.
13. Now fry Kachori in hot oil in batches of 2-3 as per the size of Kadai. Ensure not to put too many Kachoris together. Press Kachori lightly so that it puffs up.
14. Once oil heats up turn flame to low and cook for 7-8 min till Kachori is golden in colour. Ensure not to fry on high or medium heat or else the Kachori will be under cooked from inside.
15. Take out the Kachori on Paper Napkin or strainer to strain excess oil out.
16. Fry rest of the Kachori as per step 13, 14, 15.
17. Serve hot with Chutney or Aloo ki Sabji (Thick Potato Gravy). Prick the centre of the Kachori to reveal hollow cavity and fill it with Chutney or Aloo Ki Sabji. You may also fill it with Chutney and Curd along with Chopped Onions and Sev. Enjoy delicious Kachori.
Tip: Kachori will stay for 2-3 days in air tight container. Just before serving them fry it in hot oil for 1 min so that it becomes crispy and hot. Alternatively you can also heat it in Microwave for 30 seconds on high power before serving.
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