The Kachori Recipe we have discussed here is a very delicious spicy fried perfect pastry.to make this Kachori recipe a spicy moong dal mixture is used to filling kachori and then it is deep fried. the Kachori recipe we talked about those Kachori is very crispy on the outside and soft and hollow in the inside.
Khasta kachori is one of the dish you can eat for any meal! Serve them for breakfast with potato curry with yogurt. kachori makes a mouthwatering appetizer and can be served with, Green Chutney, and tamarind chutney. You can impress any person any time by making this kachori recipe. Kachories can also be stored in air tight container for a week. Below the method of making Kachori Recipe is discussed in great detail along with videos and photos.
Kachori Recipe
Equipment
- 1 Frying Pan
- 1 cooking spud
- 1 Bowl
Ingredients
- 2 Cups Refined flour
- ¼ Cup Ghee
- 1 Tbsp Salt For Taste
- 1 Cup Vegetable oil For deep frying
- 1 Cup Cold water For mixing
For Filling The Kachori
- 1 Tbsp Cumin seeds
- 1 Cup Moong Dal (Fresh)
- 2 Tbsp oil
- ¾ Cup black gram (husked), soaked
- ⅛ Tbsp Asafoetida (Hing)
- ¾ Tbsp Chilli Powder
- ¾ Tbsp Garam masala
- 2 Tbsp Coriander Powder
- 2 Tbsp Fennel Seeds
Instructions
Making Dough for Kachori
- Mix flour ,salt and oil together for making kachori dough gradually add cold water and mixing with your fingers as you pour. The Kachori dough should be soft. After mixing covering the dough and let it sit for at least fifteen minutes.
How To Make Kachori Filling
- 1. Meanwhile, prepare the filling for kachori. Add namkeen to a food processor or mixer. Add all the remaining ingredients (spices, salt, and 1 teaspoon of vegetable oil) to the mixer. Blend to a coarse powder.
- 2. Transfer to a bowl. We require a crunchy mixture and not a fine powder for the filling.
How To Shape Kachori
- 1. To give proper shape to the kachoris, divide the dough into lemon shaped balls in the number of pieces you want to make. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori.
- 2. Place 1 ½ teaspoon of filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a dim sum. Flatten the kachori gently with the pressure of your palm. Each kachori is 2 – 2 ½ inches wide. DO NOT use a rolling pin.
How To Fry Kachori
- 1. Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. The dough should sizzle, and come on the surface immediately rather than sitting at the bottom of the pan.
- 2. Fry Kachori in small batches on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. Flip them regularly to get even cooking and color.
- 3. Serve Khasta Kachori with sweet chutney or Aalur dum.
Video
Notes
- Instead of ghee you can use oil for the dough.
- You can skip the step of grinding moong dal.
- You can even soak the moong dal for 3 to 4 hours.
- Spice powders can be added as per your requirements.
- Green chilies and ginger can also be added.
- Add lemon juice if you do not have dry mango powder.
- These kachori can be baked too. Bake them at 180 degrees celsius in a preheated oven till the crust is golden.
- Recipe can be doubled or tripled.
Why is my kachori not crisp?
Ans: Adding too much fat/oil to the kachori dough produces soft and non-crisp kachori. Use ice-cold water for binding the dough and follow precise recipe measurements.
Why is my kachori too hard?
Ans: The dry dough or inaccurate thickness of the kachori are the two main reasons for a hard kachori. Do not roll out kachori too thin else, it will become like a papdi.
Why is my kachori uncooked from the inside?
Ans: Always fry khasta kachori over low to medium heat. If you fry them over high heat, they will become dark brown (burnt) from the outside but uncooked from the inside. Keep turning them regularly while frying for even browning and cooking.
Why is my kachori bursting while frying?
Ans: It is best not to overstuff the kachori with the filling. Otherwise, the outer crust of the dough will burst while frying. Fill each kachori with only 1 ½ teaspoon of filling.
