If you haven’t tried Khasta Kachori, you’re missing out on one of the most delightful snacks in Indian cuisine! This golden, flaky pastry filled with spiced lentils or peas is not just a treat for the taste buds but also a beloved street food, especially in North India. Originating from Rajasthan, Khasta Kachori is celebrated for its crunchy exterior and flavorful filling, often paired with tangy tamarind chutney or spicy mint sauce.
In this recipe, we’ll guide you through the process of making Khasta Kachori at home, from gathering the ingredients to achieving that perfect flaky texture. By the end, you’ll be equipped with tips to create the best Khasta Kachori recipe right in your kitchen. Let’s dive into the deliciousness!
Ingredients
| Ingredient | Quantity | Description |
|---|---|---|
| All-purpose flour | 2 cups | This forms the base of our Khasta Kachori, giving it that flaky texture. |
| Ghee (or oil) | ½ cup | Using ghee results in a richer flavor and crispier texture. |
| Yellow moong dal (split yellow lentils) | 1 cup | Provides a subtle nuttiness and protein boost in the filling. |
| Spices (cumin seeds, red chili powder, garam masala) | 1 tsp each | These spices lend warmth and complexity to the Kachori filling. |
| Salt | To taste | Essential for enhancing the overall flavor of the dish. |
| Water | As needed | Used for kneading the dough to the right consistency. |
Step-by-Step Instructions
- Prepare the Dough – In a mixing bowl, combine the all-purpose flour with ghee and salt. Mix until the mixture resembles breadcrumbs. Gradually add water to form a soft dough. Cover it with a damp cloth and set aside for at least 30 minutes.
- Make the Filling – Soak the yellow moong dal for about 2 hours, then drain. Grind it coarsely with spices; don’t make it too smooth. This texture gives the Kachori its unique bite.
- Assemble the Kachoris – Divide the dough into small balls. Flatten each ball and place a spoonful of the lentil filling in the center. Fold the edges over the filling and seal it well. Gently roll the filled ball back into a smooth shape.
- Fry the Kachoris – Heat oil in a deep pan over medium heat. Once hot, gently drop the Kachoris into the oil. Fry them until they puff up and turn golden brown. Turn them occasionally for even cooking.
- Serve and Enjoy – Remove the Kachoris from the oil and place them on paper towels to absorb excess oil. Serve hot with your favorite Khasta Kachori sauce or chutney!
Pro Tips
- For extra crispiness, let the dough rest longer before rolling it out.
- Make sure the oil is hot enough; if it’s not hot, the Kachoris will absorb too much oil.
- Experiment with different fillings like spiced potatoes or mixed lentils for Khasta Kachori variations.
Nutritional Information
| Nutrition Facts (per serving) | Value |
|---|---|
| Calories | 250 |
| Protein | 7g |
| Carbohydrates | 30g |
| Saturated Fats | 4g |
| Fiber | 3g |
| Cholesterol | 0mg |
| Sugars | 1g |
| Total Fats | 12g |
FAQs
What is the best way to store Khasta Kachori?
Store them in an airtight container once completely cooled. They’re best enjoyed fresh but can last a day or two.
Can Khasta Kachori be made vegan or gluten-free?
Yes! Use vegetable oil instead of ghee and opt for gluten-free flour to create a healthier version.
What are the best side dishes to serve with Khasta Kachori?
Pair them with tangy tamarind chutney, mint raita, or spicy pickles for an added flavor punch.
How long does it take to prepare Khasta Kachori?
Including prep time, it generally takes about 1.5 to 2 hours to make.
Can I freeze Khasta Kachori for later?
Absolutely! Freeze them before frying, and cook them straight from the freezer when you’re ready to eat.
Making Khasta Kachori at home might seem like a little project, but the delightful crunch and spicy taste are well worth the efforts. The joy of biting into a perfectly crispy Kachori is something truly special. Whether you’re sharing them with friends or enjoying them solo, these little treats are sure to impress.
So why not gather the ingredients and start your Khasta Kachori journey today? Tried this Khasta Kachori recipe? Let us know your experience in the comments below!
