August 12, 2012

How to Make Khasta Kachori

Recipe by Naiya Sheth : Learn how to make Khasta Kachori. In an earlier recipe,  we knew about the method to make Crispy Khasta Kachori. But now in this home made recipe it's a Rajasthani style Khasta Kachori. As we all know that khasta kachori means puffed up big size kachori, to which we can serve with chutneys and curd. Here in this recipe khasta means crispy. This flaky kachori is filled with boiled potatoes, boiled moong, onion etc. The filling is made with moong dal. It can be stored for 4 to 5 days in airtight container. 

Preparation time - 15 minutes
Cooking time - 35 to 40 minutes
Makes - 10 to 13 kachoris (approx.)

Ingredients to make Khasta Kachori:

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

For filling:

3/4 cup soaked yellow moong dal
2 table spoon gram flour
1/4 tea spoon asafoetida 
1 tea spoon cumin seeds
1/2 tea spoon ginger paste
1/2 tea spoon green chilli paste
1 tea spoon red chilli powder
Salt to taste
2 table spoon oil
1/2 tea spoon garam masala powder
1 tea spoon dry mango powder

To serve with:

Boiled moong
Boiled and finely chopped potatoes

Garnish with:

Nylon sev
Pomegranate seeds
Finely chopped onion
Finely chopped coriander leaves
Chaat masala

Method to make Khasta Kachori:

For outer layer:

  • Make dough same as crispy khasta kachori.
  • Cover and keep a side for minimum 10 minutes.

For filling:

  • Drain soaked moong dal in a big strainer for 3 to 7 minutes.
  • Heat oil in a pan and add cumin seeds to it, when it crackles add ginger and chilli paste to it and moong dal to it. Add spices and garm flour to it and cook for 3 to 7 minutes. Stir occasionally. 
  • When ready remove from flame and let it cool at room temperature.
  • When cool divide into equal parts. 

How to proceed:

How to serve:

  • At the time of serving warm kachori in OTG for 4 to 5 minutes.
  • Make a hole in kachori and fill moong, potato and all chutneys and curd to it. 
  • Garnish with nylon sev, chopped coriander leaves, onion and pomegranate.
  • Sprinkle some chaat masala on it. 
  • Yummy Rajasthani style Khasta Kachori is ready to serve.

Serving suggestion:

  • In stead of filling chutneys to kachori, you may serve it separately. 

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