Khasta Kachori Recipe – Crispy Dal Bhari khasta Kachori – Urad Dal Kachori

    khasta kachori

    Khasta Kachori Recipe – Crispy Dal Bhari khasta Kachori

    Khasta kachoris are one the most relished food in Northern India. These super yummy kachoris stuffed with spicy urad dal stuffing makes a perfect snack. These kachoris makes an amazing snack along with steaming hot cup of tea or coffee and is very easy to prepare at home. You can prepare khasta kachoris and store it in an air-tight container. They keep good for about a week. Serve it to your family and guests. They will love it for sure!

    Kids love having kachoris from outside but you always doubt about the hygiene quotient of the food purchased from outside. So, stop worrying and prepare these simple yet mouth-watering and tantalizing kachoris at home and surprise your kids. We have spiced these kachoris mildly but you can make variations as desired. So try out making these super scrumptious kachoris with these easy to follow step-by-step instructions and picture. Enjoy!

    Directions

    Getting ready:

    Rinse urad dal thoroughly with water. Soak it for 2 hours. Now transfer the soaked urad dal into a mixer jar. There is no need of adding water to it. Grind it to make a fine paste. Keep it aside.

    khasta kachoriMaking:

    Take refined flour in a bowl and add salt into it followed by ghee. Mix everything really well. Add chilled water in small portions and knead soft dough. Don’t knead this dough too much to make it smooth. Just bind the flour together. ½ cup of water has been used for kneading this much quantity of flour. Cover the dough and keep it aside for 15-20 minutes to set.

    khasta kachori

    Meanwhile prepare the stuffing. For this, heat a pan with 2 tbsp of oil. Allow it to heat aptly. Then add asafoetida into it followed by cumin powder, coriander powder and fennel powder. Saute the masala for a while. Put the flame on low to avoid the burning of masala.

    khasta kachori

    Now add ground urad dal into it along with salt, red chilly powder, ginger powder, dry mango powder, garam masala and baking soda.

    khasta kachori

    Keep stirring the lentil paste continuously and roast until it releases nice aroma and turns out completely dry. If it sticks on the pan then scrape it out with the help of spatula.

    khasta kachori

    Stuffing is now roasted aptly, as it has now completely dried and turned golden brown and fragrant. Stuffing is now ready. Transfer it to a bowl and allow it to cool down completely.

    khasta kachori

    20 minutes are over. Dough is fermented as well. Rub the dough slightly. Don’t knead it. Divide the dough into small balls. Keep the size of the kachoris little big or small as desired.

    khasta kachori

    To stuff the kachoris, lift a dough ball and cover the rest of the dough balls to prevent them from drying. Shape the dough ball into a bowl with the help of the fingers. Now place a tsp of stuffing on it. After that, very carefully lift the sides of the dough and close the stuffing. Pack the stuffing really well. Flatten it gently by placing it between the palms. Place it on a plate. Similarly, prepare the rest of the kachoris.

    khasta kachori

    Pour enough oil in a wok to deep fry the kachoris. Allow it to heat aptly. Oil for frying kachoris should be medium hot. Drop the kachoris into the oil. Place as many kachoris as possible into the wok. Fry them on low-medium flame until they turn golden brown in colour. Kachoris are fried from beneath, now flip their sides and let them fry from another side as well. Kachoris have turned golden brown in colour from both the sides.

    khasta kachori

    Now take them out. Lift the kachoris with slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Likewise, fry the rest of the kachoris. It takes 10-12 minutes to fry a batch of kachoris. Urad dal khasta kachoris are now ready.

    khasta kachoriServing:

    Serve these crispy and delectable kachoris steaming hot along with green coriander chutney, tomato chutney or any chutney you like. You can have these urad dal khasta kachoris within 1 week without keeping it inside the refrigerator.

    khasta kachoriSuggestions

    • Here we have added ghee as moen but you can also add vegetable ghee i.e. dalda into it.
    • While kneading the dough, add moen of ghee or vegetable ghee and knead the dough by adding chilled water.
    • Don’t knead the dough too much to make it smooth, just bind the flour together.
    • After filling the kachoris close the stuffing really well. Make sure stuffing doesn’t spills out. Flatten it gently.
    • Then fry them on low flame until they turn golden brown in colour.
    • For 9 kachoris
    Khasta Kachori Recipe - Crispy Dal Bhari khasta Kachori - Urad Dal Kachori khasta kachori
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Refined flour – 2 cups (250 grams)
    • Ghee – ⅓ cup (75 grams)
    • Urad dal – ¼ cup (50 grams) (soaked)
    • Fennel powder – 1 tsp
    • Coriander powder – 1 tsp
    • Cumin powder – ½ tsp
    • Asafoetida – 1 pinch
    • Red chilly powder - ¼ tsp
    • Ginger powder – ¼ tsp
    • Dry mango powder – ½ tsp
    • Garam masala – ¼ tsp
    • Baking powder – 1 pinch
    • Salt – 1 tsp or to taste
    • Oil – for frying
    Instructions
    1. Rinse urad dal thoroughly with water. Soak it for 2 hours. Now transfer the soaked urad dal into a mixer jar. There is no need of adding water to it. Grind it to make a fine paste. Keep it aside.
    2. Take refined flour in a bowl and add salt into it followed by ghee. Mix everything really well. Add chilled water in small portions and knead soft dough. Don’t knead this dough too much to make it smooth. Just bind the flour together. ½ cup of water has been used for kneading this much quantity of flour. Cover the dough and keep it aside for 15-20 minutes to set.
    3. Meanwhile prepare the stuffing. For this, heat a pan with 2 tbsp of oil. Allow it to heat aptly. Then add asafoetida into it followed by cumin powder, coriander powder and fennel powder. Saute the masala for a while. Put the flame on low to avoid the burning of masala. Now add ground urad dal into it along with salt, red chilly powder, ginger powder, dry mango powder, garam masala and baking soda. Keep stirring the lentil paste continuously and roast until it releases nice aroma and turns out completely dry. If it sticks on the pan then scrape it out with the help of spatula. Stuffing is now roasted aptly, as it has now completely dried and turned golden brown and fragrant. Stuffing is now ready. Transfer it to a bowl and allow it to cool down completely.
    4. minutes are over. Dough is fermented as well. Rub the dough slightly. Don’t knead it. Divide the dough into small balls. Keep the size of the kachoris little big or small as desired. To stuff the kachoris, lift a dough ball and cover the rest of the dough balls to prevent them from drying. Shape the dough ball into a bowl with the help of the fingers.
    5. Now place a tsp of stuffing on it. After that, very carefully lift the sides of the dough and close the stuffing. Pack the stuffing really well. Flatten it gently by placing it between the palms. Place it on a plate. Similarly, prepare the rest of the kachoris.
    6. Pour enough oil in a wok to deep fry the kachoris. Allow it to heat aptly. Oil for frying kachoris should be medium hot. Drop the kachoris into the oil. Place as many kachoris as possible into the wok. Fry them on low-medium flame until they turn golden brown in colour. Kachoris are fried from beneath, now flip their sides and let them fry from another side as well. Kachoris have turned golden brown in colour from both the sides.
    7. Now take them out. Lift the kachoris with slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Likewise, fry the rest of the kachoris. It takes 10-12 minutes to fry a batch of kachoris. Urad dal khasta kachoris are now ready.
    8. Serve these crispy and delectable kachoris steaming hot along with green coriander chutney, tomato chutney or any chutney you like. You can have these urad dal khasta kachoris within 1 week without keeping it inside the refrigerator.

     

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    • Show Comments (1)

    • nalina

      nice I like the method which she teach .

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