Saturday, June 6, 2009

Khasta Kachoris

Back to blogging after couple of weeks of hibernation...


For dough

  • All purpose flour - 1 cup
  • Oil - 2 tbsp
  • Salt - to taste
  • Cold Water

For stuffing
  • Yellow Moong dal - 1/4 cup soaked for 1/2 hr
  • Fennel seeds - 1tsp
  • Coriander seeds - 1tsp
  • Cumin seeds - 1/2 tsp
  • Ginger - 1/2 tsp, chopped
  • Dry red chilly - 2
Oil for frying


  • Mix well the flour, oil and salt. Add cold water little by little to make a soft dough. Keep covered for 1/2 hr.
  • Dry roast fennel seeds, coriander seeds, cumin seeds and dry red chillies and grind to a coarse powder
  • Drain all the water from the dal. Use a tissue cloth to completely remove all water from the dal. Grind it to a coarse powder. Mix this dal powder along with the crushed spice powder from the previous step and salt.
  • Heat a tsp of oil in a pan. Add chopped ginger and fry for couple of seconds. Then add the dal and spice powder mix and fry for about 5 mins. Let it cool. This forms the stuffing for the kachoris.
  • Divide the dough and stuffing into equal number of portions.
  • Take one portion of the dough and roll into a small poori. Put the stuffing inside, bring the edges together and press and seal to form a ball. Flatten this ball using your palm to get a circular shape. Be sure not to press too hard, otherwise the stuffing gets stuck to the base of the kachori. Let this sit for 5 mins.
  • Deep fry the kachoris in oil over a medium flame till they brown on both sides (The oil should not be too hot. The kachoris, when dropped in the oil, should slowly rise to the top and swell up).

Serve in a dish with boiled potatoes, coriander chutney and yogurt mixed with chat masala.