Khasta kachori
Khasta kachori, from above
VegRajasthan

Khasta kachori

Flaky, puffed and stuffed with spiced moong dal. Crisp in a way that sounds good.

75 minTime
14 gProtein each
mediumSpice
2hPlan ahead. Soak for 2 hours first; the 75 minutes come after.
Khasta means flaky2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
634kcalsame
14 gproteinsame
8 gfibresame
75minutessame

Khasta kachori, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2 cups
Ghee4 tbsp, for the dough
Wateras needed
Moong dal (split yellow mung beans)½ cup, soaked 2 hours
Besan (chickpea flour, gram flour)1½ tbsp
Fennel seeds1½ tsp, crushed
Coriander seeds1 tsp, crushed
Red chilli powder (indian red chili powder)1 tsp
Dry mango powder1 tsp
Garam masala1 tsp
Asafoetidaa pinch
Cooking oil (vegetable oil)for frying
Saltto taste

Method

4 steps
  1. 1Rub ghee into maida and salt, knead a soft dough. Rest.
  2. 2Grind soaked dal coarsely without water. Cook in 1 tbsp oil with asafoetida, fennel, coriander, besan and spices till dry.
  3. 3Stuff balls of dough, seal and flatten gently with your palm.
  4. 4Fry on very low heat till they puff and turn golden.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Khasta kachori: a bread or rice, a side, something to drink and something sweet.

On the side Kurkuri bhindi30 min
On the side Jeera aloo30 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
Something sweet Besan ladoo45 min
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