Make Khasta Kachori
Originating in Rajasthan, India, Khasta Kachori is a crispy Indian snack that is stuffed with spiced fillings. You can have it with tea in the morning or in the evening, giving your tea experience a different texture and taste. Though time consuming to make (so give yourself plenty of time to do it!), Khasta Kachori is well worth the effort! See Step 1 below to get started!
Ingredients
- 1 cup white flour
- 1 tablespoon rice flour
- Oil for cooking (see amounts below, or use enough to fry with)
- Water
- Salt
- 1/4 cup mung bean
- 1/4 cup black gram
- Hing (to taste)
- Cumin seeds (to taste)
- 1 teaspoon ginger paste
- Green chilli paste (to taste)
- Asafoetida (to taste)
- Red chilli powder (to taste)
- Coriander seeds / coriander powder (to taste)
- Mango powder (to taste)
- Fennel powder (to taste)
- Garam masala (to taste)
- 1 tablespoon gram flour
Steps
- Mix one cup of white flour (all purpose or plain flour), {{safesubst:#invoke:convert|convert}} of rice flour, 2 tablespoons of oil and salt. Make a dough, using cold water. Knead the dough well.
- Divide the dough into small balls. Keep them covered with moist cloth for 20 – 25 minutes.
- While the dough is resting, soak ¼ cup of mung bean and ¼ cup of black gram for 3 hours. Drain the water and allow it to dry.
- Add the oil to a frying pan. Add crushed cumin seeds and asafoetida. Wait until it turns brown. Now add the ginger and green chilli paste, gram flour and spice powders of your choice. Sauté them for a minute or two.
- At this stage, the fillings for the kachori are ready. Place the fillings on a plate.
- Take out the balls (of flour). Roll the balls using a rolling pin and roll into a thick poori. Add the kachori fillings in the center. Enclose the kachori fillings with the outer part of the poori to make a pocket. Make the same with the other balls.
- Add oil to the frying pan and heat on medium flame for frying the kachoris. Add the kachoris to the oil and fry them until they're properly cooked and their colour turns to golden–brown.
- Transfer the Khasta Kachori onto a plate. They're now ready to serve!
Tips
- It is better to make kachoris in batches. Roll out, stuff and deep fry 2 kachoris at a time.
- Keep the prepared kachoris covered throughout the preparation process.
Things You'll Need
- Mixing bowl
- Mixing implement
- Rolling pin
- Frying pan
- Spatula or similar
- Plates
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