July 12, 2012

How to Make Crispy Khasta Kachori

Recipe by Naiya Sheth : Learn how to make Crispy Khasta Kachori. Normally khasta kachori is filled with onion or mung dal mixture. Even I use to make it with gram flour mixture so, that it can be stored for a long time. But during this vacation when we went to my sister in low's house we taste the delicious flavour of Crispy Khasta Kachori with all dry filling, so it is very delicious and easy to store as it is for at least fifteen days. The kachori is filled with dry spices like dry coriander seeds, cumin seeds, fennel seeds, peanuts, coconut, sesame seeds etc.

Preparation time - 15 minutes

Cooking time  - 1 to 1 1/2 hours
Makes 30 kachories (approx.)

Ingredients to make Crispy Khasta Kachori:

For filling:

1 tea spoon dry coriander seeds
1 table spoon cumin seeds
1 table spoon finely chopped coriander leaves
8 to 10 green chillies
2 table spoon sesame seeds
2 table spoon dessicated coconut powder
2 table spoon ground nuts
Salt to taste
2 to 3 table spoon caster sugar
1 tea spoon dry mango powder
2 to 3 tea spoon red chilli powder

For outer layer:

500 grams refined flour
2 to 3 table spoon semolina 
Salt to taste
4 to 5 table spoon oil
Oil for frying

To serve with:

Salted rice puff
Sev
Masala bundi
Fried chana dal
Whisked curd

For garnishing: 

Finely chopped onion
Pomegranate seeds
Finely chopped  coriander leaves

Method to make Crispy Khasta Kachori:

For outer layer:

  • Mix refined flour,oil, salt and semolina together and make semi soft dough with the help of water. Knead properly.
  • Keep a side covered for at least 15 minutes.

For filling:

  • Dry roast coriander seeds, cumin, sesame seeds, fennel and coconut for 1 minute in microwave.
  • In a mixture jar add coriander leaves, green chillies and above mixture, grind till semi smooth texture.
  • Remove and add ground nuts and again crush till semi smooth texture.
  • Mix them in a bowl and add salt, red chilli powder,dry mango powder and caster sugar.
  • Mix well.

How to make Kachori:

  • Knead dough properly. Make equal size balls from dough.
  • Roll small thick puri from ball and fill approx. 1/2 spoon filling material in to it. Seal properly and again roll carefully till it turns to a medium size kachori.
  • Heat oil in a pan and fry kachori at very slow flame till light brown. When ready remove from oil and drain on absorbent tissue. 
  • Repeat the same for remaining.

How to assemble:

  • At the time of serving make a big hole on the top of the lachori and fill rice puffs, sev, chana da, roughly crushed masala crispies and masala bundi. Sprinkle sweet chutney, green chutney, garlic chutney and curd over it. again sprinkle some sev and garnish with chopped onion, pomegranate and coriander leaves. 

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