Khasta Kachori Recipe

Welcome to the world of culinary delights with the irresistible Khasta Kachori recipe. Khasta Kachori, a beloved delicacy hailing from the streets of India, has captured the hearts and taste buds of food enthusiasts worldwide.

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What sets Khasta Kachori apart is its unique combination of textures and flavors. The word “Khasta” translates to “crispy,” and that’s precisely what this snack delivers. With its flaky, deep-fried crust, Khasta Kachori offers a satisfying crunch that gives way to a delightful filling bursting with aromatic spices.

Khasta Kachori is typically served as a snack or appetizer and is often enjoyed with a side of tangy tamarind chutney, spicy green chutney, or yogurt.

About the Khasta Kachori recipe :

Making Khasta kachoris at home allows you to take control of the ingredients, ensuring a fresh and homemade touch to this delectable snack.

For the Khasta kachori recipe, combine flour, ghee, and salt for the crust. Prepare a filling using aromatic spices and herbs. Encase the filling in rolled dough, deep fry until golden brown, and relish with your favorite chutney.

In this recipe guide, we will explore an authentic Khasta kachori recipe that will transport you to the streets of India with its incredible flavors and textures.

Here we will give an easy Khasta kachori recipe.

INGREDIENTS:

For paste

• 1/2 spoon ghee
• 1 bowl peas
• Coriander leaves
• 1 tbsp grated ginger
• 2-3 green chili

For dough

• 2 cups all-purpose flour
• Salt to taste
• 1/4 cup oil or ghee
• Water as required

For filling

• 1 spoon ghee or oil
• 1/2 tsp cumin seeds
• 2 pinch asafoetida/hing powder
• 1 spoon coriander powder
• 1 spoon Kashmiri red chili powder
• 1/2 spoon crushed red chili
• 1/2 tsp turmeric powder
• 1 spoon dried mango powder
• 1/2 spoon roasted cumin powder
• 1/2 spoon garam masala
• 1/2 spoon black salt
• 1 spoon fennel seeds powder
• Salt to taste
• 2 spoon gram flour
• Water as required
• 1/2 spoon Sugar
• Oil for frying

How to make Khasta kachori?

Prepare the Paste

For this, put 1/2 spoonful of ghee in the pan on medium flame. Then add 1 bowl of peas and roast them.

After that, grind the peas coarsely and keep them aside.

Now, in a mixer jar, put coriander leaves, 1 tbsp grated ginger, and 2-3 green chili.

Grind them and make a fine paste and take it out in a bowl. keep aside.

Prepare the Dough

In a large mixing bowl, combine the 2 cups of all-purpose flour, 1/4 cup oil or ghee, and salt to taste.

Rub the mixture between your fingertips until it resembles coarse breadcrumbs.

Then gradually add water, a little at a time, and knead the mixture to form a smooth and pliable dough.

Avoid adding too much water at once.

Once the dough comes together, cover it with a damp cloth and let it rest for 30 minutes.

Prepare the Filling

Heat 1 spoon of ghee or oil in a pan over medium heat.

Then add 1/2 tsp cumin seeds and saute until they release their aroma.

After that, add 2 pinch asafoetida/hing powder, 1 spoon coriander powder, 1 spoon Kashmiri red chili powder, 1/2 spoon crushed red chili, 1/2 tsp turmeric powder, 1 spoon dried mango powder, 1/2 spoon roasted cumin powder, 1/2 spoon garam masala, 1/2 spoon black salt, 1 spoon fennel seeds powder and salt to taste.

Mix well and roast them.

Then add 2 spoon gram flour to it and roast it for 3-4 minutes on a slow flame.

Then put all the paste that we have made in it and also put 1/2 spoon sugar along with it.

Mix them properly and cook them. Then keep it for cooling.

After cooling down, make small balls of the filling.

Shape and fill the Kachoris

For this, divide the dough into small lemon-sized balls. Roll each ball between your palms to make them smooth.

Then take a dough ball and flatten it with your fingers to form a small disc.

Now, place a filling ball in the center of the disc. Gently bring the edges of the disc together to enclose the filling and pinch them to seal. Make sure the dough completely covers the filling.

Then press the stuffed dough ball lightly between your palms to flatten it slightly.

Repeat this process with the remaining dough and filling.

Deep fry the Kachoris

For deep frying, heat the oil in a deep pan or kadai. Gently slide a few kachoris into the hot oil and fry them on medium heat.

Fry the kachoris until they turn golden brown and crisp on both sides. Flip them occasionally for even cooking.

Once done, remove the fried kachoris from the oil using a slotted spoon.

Fry the remaining kachoris in batches following the same process.

The Khasta Kachori is ready. Serve them hot with mint chutney, tamarind chutney, or yogurt.

More tasty recipes,

• Bread Bonda
• Crispy macaroni
• Crispy honey chili potato
• Spring roll
• Cheese chili pakoda

RECIPE CARD

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