Khasta Kachori or dry kachori is a snack which makes every guest go wow! These Indian vegan lentil pasties are the perfect partner for evening tea. It is a great combination with samosas and gulab jamuns for a snack party with good ginger tea. Making it of home, reminds me of Banaras and other towns of north India. Each has a famous halwai and shops making kachori in a huge wok or kadai every day.
What is khasta?
Khasta means crunchy. Kachori is a fried flaky pastry. This treat is spicy and a bit sweet and very crunchy(khasta).Hence, a great snack full of umami.
There is a variety of recipe for kachori in India. Rajasthani kachori or pyaz ki kachori/onion kachori, Urad dal kachori, raj kachori, aloo kachori,moong dal kachori with aloo sabji. You can fry them a day earlier to any party. Just store it and serve with date chutney anytime you have guests for a surprise tea party.
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Who said vegan food is a bland salad?
Salads are great but definitely for a diet plan.For a cheat day,this is all you need.Anyone who said vegan food is boring.Definitely,they were not seeing the Indian snack menu.These are perfect munchies when you travel.Make it,store it.Serve it for kitty party or for any gatherings.Goes perfectly with date/tamarind or mint chutney.Store them in a dry container for a long time.
Easy to make and very tasty. It will be your signature dish for many parties.
Ingredients
For filling:
- chickpea flour
- cumin seeds
- coriander seeds
- kalonji (nigella seeds)
- fennel seeds
- dried mango powder
- Salt
- oil
- sugar/coconut sugar for vegan
For pastry dough:
- atta or wholemeal flour
- maida or plain flour
- oil
- sooji or semolina
- Pinch of soda
- Salt as per taste
- Some water for kneading
- For frying: Oil
Refer to recipe card for instructions.
Instructions
Filling:
- Coarsely powder all spices
- Mix all dry ingredients and dry roast them for few minutes.
- Then,add oil and continue cooking on low flame for 5 minutes,keep it aside.
Pastry dough:
- Mix all the dry ingredients in a bowl and add oil to it.
- Add some water slowly to knead a tight dough.
- Cover it and keep it aside
How to make kachori?
- Take a small dough in your hand and roll it with a pin into small discs.
- Add a spoonful of filling and fold the dough to create a pocket.
- Repeat the process with all the dough and filling mixture.
- Heat oil in a kadai on low flame.
- Fry them on low flame and remove it once it is light brown in colour.
- Keep it on a paper napkin to remove excess oil.
- Store in a dry container.
FAQs
Fry all the 'kachoris' at the lowest flame possible.When you start frying check by putting a small amount of dough in oil.It should sizzle and come up slowly.If you cook them on a high flame, they will swell up like a 'poori'.
After making recipe of kachori and frying it. Add some sev, tamarind/date chutney, yogurt, boondi. mint chutney and make a kachori chaat.
Related links
Khasta Kachori recipe | dal kachori recipe
Ingredients
For filling:
- 1 cup besan or chickpea flour
- 1 tablespoon jeera or cumin seeds
- 2 tablespoon dhaniya or coriander seeds
- 1 tablespoon kalonji or nigella seeds
- 2 tablespoon saunf or fennel seeds
- 3 tablespoon amchur or dried mango powder
- 1 tablespoon Salt
- 2 tablespoon oil
- 1 tablespoon sugar/coconut sugar for vegan
For pastry dough:
- ¼ cup atta or wholemeal flour
- ¾ cup maida or plain flour
- 2 tablespoon oil
- 1 teaspoon sooji or semolina
- Pinch of soda
- Salt as per taste
- Some water for kneading
For frying: Oil
Instructions
For the filling:
- Coarsely powder all spices
- Mix all dry ingredients and dry roast them for few minutes.
- Then,add oil and continue cooking on low flame for 5 minutes,keep it aside.
For pastry dough:
- Mix all the dry ingredients in a bowl and add oil to it.
- Add some water slowly to knead a tight dough.
- Cover it and keep it aside.
For 'kachori'
- Take a small dough in your hand and roll it with a pin into small discs.
- Add a spoonful of filling and fold the dough to create a pocket.
- Repeat the process with all the dough and filling mixture.
- Heat oil in a kadai on low flame.
- Fry them on low flame and remove it once it is light brown in colour.
- Keep it on a paper napkin to remove excess oil.
- Store in a dry container.
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C).
- Don't leave food sitting out at room temperature for extended period.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compound.
- Always have good ventilation while cooking.
Please share your inputs..