Khasta Kachoris are a popular street food. This favorite tea time snack is prepared from puffed-up puris stuffed with lentils and spices before being deep-fried in cooking oil. The cooking time is somewhat long due to the fact that you have to soak the dal in water first before you can use it. Just remember that whenever you do this recipe, you must soak the dal in water ahead of time.

Khasta Kachoris
Khasta Kachoris

 

Ingredients

 

For Dough

  • 2 cups Maida
  • ½ tsp. Baking Soda
  • 4 tbsps. Butter or Oil
  • ½ cup Water (plus another 2 tbsps.)
  • ½ tsp. Ajwain or Carrom seeds
  • Salt to taste
  • Oil for frying

 

For Dal Masala

  • 1 cup Urad Dal
  • ¾ cup Besan or Chickpea or Gram Flour
  • ½ tsp. Fennel Seeds
  • ½ tsp. Garam Masala Powder
  • ½ tsp. Sukha Dhaniya or Coriander Powder
  • ½ tsp. Roasted Cumin Seeds
  • ½ tsp. Mustard Seeds
  • ½ – 1 tsp. Amchur or Mango Powder
  • ¼ – ½ tsp. Degi Mirch or Red Chili Powder
  • 1/8 tsp. Hing or Asofetadia
  • Salt to taste

 

 

Directions

  1. Wash, clean and soak Urad Dal for about an hour or more. After soaking, drain the dal and wash it again.

 

  1. Transfer the soaked dal to a pan and add salt and turmeric before putting it to a boil. Remove the scum and keep boiling the dal until it is fully cooked. Put the boiled dal into a strainer to drain the remaining water.

 

  1. Heat oil in a pan and add hing, mustard and fennel seeds. When it starts sizzling, add in the dal along with the rest of the spices and mix it until all are well-blended. Add besan to the mixture and sauté for 15 minutes or until the besan is cooked. Set it aside, allowing the Dal Masala to cool.

 

  1. In a separate bowl, mix flour, salt, baking soda, oil or butter and carom seeds. Slowly add water before mixing and kneading the dough.

 

  1. Assemble the kachoris by getting a golf ball-sized dough lump and roll it out into a disc by using a rolling pin. Place two teaspoons of Dal Masala mixture to the disc, join the two ends together and keep folding until all ends are sealed. Flatten the kachori again by using the rolling pin or pressing it gently with your palm.

 

  1. Fry the kachoris in a low flame and keep turning until it becomes golden brown. Place in a paper towel to drain excess oil before arranging it in a plate and serving.
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris
Khasta Kachoris

 

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