Kachori filled with tangy, spicy flavor is loved by everyone. Flaky, crispy from outside is full of protein and carbohydrates. It a complete diet. The filling is prepared from a variety of Dal. Some prepare it with Urad Dal or Channa Dal. But the most popular one is the Moong Dal Khasta Kachori.
In India, you will find this Khasta Kachori recipe on every tea stall and restaurant along with Samosa. You can enjoy it with Sweet and Sour Tamarind Chutney. Some also enjoy it along with Chole or Matar.
As Kachories is a deep-fried recipe, thus they are heavy on the stomach. Thus I always prepare this recipe with tummy-friendly Moong lentils stuffing. Moong Dal is very light to the stomach and gets digested very easily.
It is very easy to prepare the Kachori recipe at Home. With some easily available ingredients, you can make it very quickly. But you have to be very patient while frying them.
How to Make Flaky or Khasta Kachori
The essence of preparing flaky and crispy Kachori lies in frying. To fry them heat the oil over a medium-low flame. And just after adding the Kachories in the oil, turn the flame to low. Then deep fry them on low flame, till they turn Golden.
The amount of fat in the dough that we call Moyen is also important. To preparing flaky Kachori with a crispy crust – always use 200-250 ml oil or ghee for every 1 Kilogram of refined flour. Desi Ghee or Vegetable oil gives a better result. The exact quantity of fat depends on the quality of the flour. Thus add fat to the flour in parts.
To check the right consistency of fat in the flour. Hold a handful of flour in your hand after combining ghee in it. Squeeze the flour tightly between your palm. After opening your hand it should take a shape and should not split or crack. If you find cracks in it, then increase the quantity of fat in parts and check again.
The covers of the Kachori should be of medium thickness. Neither too thin nor too thick. The thick cover may remain undercooked while the thin cover will get hard. Kachoris with thin cover may also get split and spoiled in the oil.
After checking out all the precautions, for a perfect Crispy and Flaky Kachori, let us start cooking it now.
for kachori dough
- 2 cup refined flour (मैदा)
- 1/2 teaspoon salt (नमक)
- 1/4 cup clarified butter (घी)
- cold water (ठंडा पानी) sufficient to knead the dough
for kachori stuffing
- 1/2 cup moong daal lentil (मूंग दाल)
- 1/2 tablespoon clarified butter (घी)
- 1/4 teaspoon turmeric powder (हल्दी पाउडर)
- 2 teaspoon chopped green chili (कटा हुआ हरी मिर्च)
- 1/2 teaspoon red chili powder (लाल मिर्च पाउडर)
- 1/2 teaspoon dry ginger powder (सोंठ पाउडर)
- 1/2 teaspoon cumin seeds (जीरा)
- 1 teaspoon coriander powder (धनिया पाउडर)
- 1 teaspoon fennel seeds (सौंफ)
- 1 teaspoon dry mango powder (आमचूर पाउडर)
- 1 pinch asafoetida powder (हींग पाउडर)
- black salt to taste (काला नमक स्वाद अनुसार)
for frying kachori
- oil (तेल) for deep frying
How to make Kachori Dough
- Take a pan and heat the clarified butter to melt on low flame. Cook it till it melts (do not overheat it). We only need clarified-butter to be melted to prepare the dough.
- Take a large bowl and combine refined flour along with and salt and mix well.
- Then, add melted clarified butter to the above mixture and mix the clarified butter, with your fingertip.
- Add the cold water slowly in parts, mixing with your fingers as you pour. Do not knead the dough. Just make a soft dough of it, like that of chapati dough.
- Cover the dough with a moist cloth and keep the dough aside covered for 30 minutes.
How to prepare moong dal stuffing for Kachori
- Rinse the moong daal lentil in a bowl and soak it in enough water for 2 hours.
- After 2 hours, drain all the water from moong daal lentil and transfer the soaked moong daal lentil to grinder jar for grinding.
- Grind the moong daal lentil to a rough coarse mixture.
- Put a nonstick pan and on medium flame and add 1/2 tablespoon clarified butter to it.
- Once the clarified butter melts switch the flame to low then add, cumin seeds. When crackling add chopped green chili followed by turmeric powder, red chili powder, coriander powder, dry ginger powder, dry mango powder, and aniseed seeds.
- Mix well but take care spices do not burn. Now add coarsely grounded moong daal lentil add black salt to taste and a pinch of asafoetida powder. Mix well and saute continuously stirring the mixture for 3-4 minutes.
- Check for salt and remove it from the flame to cool down.
- When the mixture cools down, take a portion of the mixture and roll it between your palm to make balls of around 1-inch diameter and place all the balls in some bowl. Repeat this process to make balls from the rest of the mixture.
- Keep the balls aside to use later.
How to assemble Kachori
- After 30 minutes lightly knead the previously prepared dough and divide it in equal parts, shape it into a log and slice it into equal parts. Each part should be sufficient to make a 2-inch size ball.
- Take a portion of the dough and roll it between your palm to make balls of around 2-inch diameter then press it between your palms of both hands to form a circle.
- Start increasing the size of the circle pressing it between your finger and thumb. You can also use a rolling pin to flatten it. Form a circle of around 3.5 inches to 4-inch diameter. Now take the circular dough on your palm and fold your finger slightly to form a basket-like structure form the circular dough.
- Put a ball of previously prepared stuffing for kachori on it and bring the open edges of the dough together and join them at the center tightly. Excess dough can be pinched off and removed. This will again form a ball-like structure. Let the filled ball sit for 3 to 4 minutes before rolling.
- Flatten the top. Then, gently roll the kachori with a rolling pin to form a circle of around 3 to 3.5-inches diameter and 1/2 inch thickness.
- Stuff and prepare rest kachori this way and keep them covered with a moist muslin cloth so that they do not dry up.
How to deep fry Kachori
- Heat the oil in frying pan over low heat. To check if the oil is ready, put a little piece of dough in the oil. The dough should sizzle, and come up very slow.
- Gently slid the kachoris in oil. Just add as many kachoris as fit in comfortably and deep fry them till the kachoris start puffing up, then gently nudge each kachori in oil with a spoon, so that they will puff up well.
- While frying slowly turn them over to get an even color. Fry until golden-brown on both sides. If the kachoris are not fried on low heat, they will get soft and will not be crispy. Frying takes about 7 to 10 minutes for each lot. So, be patient.
- Drain the kachoris from oil and transfer them on tissue paper so that excess oil gets absorbed. Fry all the Kachoris, this way.
- These Kachoris can be stored for a week in an airtight container at room temperature.
- You can serve the deep-fried crispy kachoris to your family or guest as hot or at room temperature, as per your choice with green chutney or sweet and sour tamarind chutney or tomato sauce.
Though it takes time to prepare Khasta Kachori; this patience is worth it. The best part of this recipe is that you can store it for a couple of days. This is also a very good recipe for your Holi and Diwali festival. Because you can cook this Khasta Kachori in a lot during the festival. And can serve it to your guests for 2-3 days.