Khasta Kachori recipe | dal kachori recipe
Khasta kachori is a great snack to serve along with tea. Learn how to make kachori and have a special teatime everyday.
Servings: 8
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 plain flour/Maida
- 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
Note: Kachori needs to be fried on the lowest flame possible else it will blow up like 'Poori'