Deep fried pastry stuffed with spicy Moong Dal. Khasta refers to the flaky pastry shell (Khol)

Khasta Kachori is a common item in Uttar Pradesh and Punjab specially during weddings. The stuffed Khol is deep fried at a low to medium heat. The key to being Khasta (Flaky crisp) is amount of shortening in the Khol and the low frying temperature. Khasta Kachori is served with Peppermint Chutney , Tamarind Chutney and Chaat Wala Dahi .      

Ingredients of Khasta Kachori

For the dough

2 cups all purpose flour (Maida)

3/4 cup melted ghee or vanaspati

salt to taste

For the stuffing

1 1/2 cups split yellow gram (yelow moong dal)

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon carom seeds (ajwain)

1/2 teaspoon fennel seeds (saunf)

1/2 teaspoon sesame seeds (til)

1/2 teaspoon asafoetida (hing)

1/2 teaspoon turmeric powder (haldi)

1/2 teaspoon chilli powder

1/2 teaspoon green chilli-ginger paste

2 teaspoons fennel powder (saunf)

2 teaspoons sugar

salt to taste

Other ingredients

oil for deep frying

Method of Khasta Kachori

  For the dough 

  1. Sieve the flour. Mix with the melted ghee and salt and add enough water to knead a firm dough.

  2. Divide into 12 equal portions and keep aside.

For the stuffing

1. Wash and soak the dal in water for 1 to 2 hours. Drain and keep aside.

2. Heat the oil in pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and fry till the seeds crackle.

3. Add the moong dal and 1/2 cup of water to the pan, cover and cook for 5 minutes.

4. Add the turmeric, chilli powder, green chilli-ginger paste, fennel powder, sugar and salt and mix well. Cook till the water evaporates.

5. Cool and keep aside.

How to proceed

1. Flatten each portion of the dough between the palms to make 50 mm. (2″) diameter puris.

2. Place a spoonful of the filling into each puri and seal the edges on top.

3. Give a round shape to each kachori by rolling them between the palms of your hands.

4. Repeat with the remaining dough and filling.

5. Deep fry the kachoris in oil till golden brown in colour on a low flame.

 6. Garnish the Kachori with Yogurt, Tamrind Chutney, Onions & Sev for the best taste.                                                                                                                                                         

Deep fried pastry stuffed with spicy Moong Dal. Khasta refers to the flaky pastry shell (Khol)

Khasta Kachori is a common item in Uttar Pradesh and Punjab specially during weddings. The stuffed Khol is deep fried at a low to medium heat. The key to being Khasta (Flaky crisp) is amount of shortening in the Khol and the low frying temperature. Khasta Kachori is served with Peppermint Chutney , Tamarind Chutney and Chaat Wala Dahi .      

Ingredients of Khasta Kachori

For the dough

2 cups all purpose flour (Maida)

3/4 cup melted ghee or vanaspati

salt to taste

         For the stuffing

1 1/2 cups split yellow gram (yelow moong dal)

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon carom seeds (ajwain)

1/2 teaspoon fennel seeds (saunf)

1/2 teaspoon sesame seeds (til)

1/2 teaspoon asafoetida (hing)

1/2 teaspoon turmeric powder (haldi)

1/2 teaspoon chilli powder

1/2 teaspoon green chilli-ginger paste

2 teaspoons fennel powder (saunf)

2 teaspoons sugar

salt to taste

         Other ingredients

oil for deep frying

Method of Khasta Kachori

  For the dough 

  1. Sieve the flour. Mix with the melted ghee and salt and add enough water to knead a firm dough.

  2. Divide into 12 equal portions and keep aside.

For the stuffing

1. Wash and soak the dal in water for 1 to 2 hours. Drain and keep aside.

2. Heat the oil in pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and fry till the seeds crackle.

3. Add the moong dal and 1/2 cup of water to the pan, cover and cook for 5 minutes.

4. Add the turmeric, chilli powder, green chilli-ginger paste, fennel powder, sugar and salt and mix well. Cook till the water evaporates.

5. Cool and keep aside.

How to proceed

1. Flatten each portion of the dough between the palms to make 50 mm. (2″) diameter puris.

2. Place a spoonful of the filling into each puri and seal the edges on top.

3. Give a round shape to each kachori by rolling them between the palms of your hands.

4. Repeat with the remaining dough and filling.

5. Deep fry the kachoris in oil till golden brown in colour on a low flame.

 6. Garnish the Kachori with Yogurt, Tamrind Chutney, Onions & Sev for the best taste.