Khasta Kachori

Name: Khasta Kachori
Prep time: 20 min
Cook time: 20 min
Cuisine: Indian
Ingredients: Turmeric Powder 2 Tablespoon; Ashwagandha powder 1 Teaspoon; Pipli Powder 1/4 Teaspoon; Black Pepper Powder 1 Teaspoon; Asafoetida A Pinch; Salt 1/2 Teaspoon or As Per Taste; Yellow Moong Dal 2 Heaped Tablespoon; Urad Dhuli Dal 3 Heaped Tablespoon; Immunity Masala 1 Teaspoon (Prepared); Ginger 1/2 Inch; Green Chilli 2; Roasted Fennel Seeds 1/2 Teaspoon; Carom Seeds (Ajwain) a Pinch; Salt 1/2 Teaspoon or As Per Taste; Chaat Masala 1 Teaspoon; Potatoes, Boiled and Diced 4 Medium; Ghee Or Oil 1 Tablespoon + For Deep Fry; Fennel Seeds 1/4 Teaspoon; Coriander Seeds 1/4 Teaspoon; Immunity Masala (Prepared) 1 Teaspoon; Green Chilli, Chopped 2; Salt 1/2 Teaspoon or As Per Taste; Ginger, Chopped 1 Inch; Chaat Masala 1/2 teaspoon; Refined Flour (Maida) 1 Cup; Ghee 2 Tablespoon; Carom Seeds (Ajwain) 1/4 Teaspoon; Salt A Pinch; Chilled Water As Required; Ghee Or Oil For Deep Fry

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Recipe by: MyDeliciousRecipes

Khasta Kachori

khasta kachori is a delicious and spicy deep-fried puri-shaped snack consisting of moong dal, urad dal and some aromatic spices. There are many other varieties of kachori like mawa kachori, dry kachori, raj kachori etc. but the crispy kachori of moong dal is most popular in India especially in North India. We are sharing a special recipe of Khasta Kachori which is not only delicious but also healthy. You can also make healthy kachori at your home by following this recipe.

Preparation Time
20 Minutes

Cooking Time
20 Minutes

Meal Type:

Appetizers and Snack

Vegetarian

Ingredients

For Immunity Masala

Turmeric Powder	2 Tablespoon	Ashwagandha powder	1 Teaspoon
Pipli Powder	1/4 Teaspoon	Black Pepper Powder	1 Teaspoon
Asafoetida	A Pinch	Salt	1/2 Teaspoon or As Per Taste

For Kachori Stuffing

Yellow Moong Dal	2 Heaped Tablespoon	Urad Dhuli Dal	3 Heaped Tablespoon
Immunity Masala	1 Teaspoon (Prepared)	Ginger	1/2 Inch
Green Chilli	2	Roasted Fennel Seeds	1/2 Teaspoon
Carom Seeds (Ajwain)	a Pinch	Salt	1/2 Teaspoon or As Per Taste
Chaat Masala	1 Teaspoon

For Sabji

Potatoes, Boiled and Diced	4 Medium	Ghee Or Oil	1 Tablespoon + For Deep Fry
Fennel Seeds	1/4 Teaspoon	Coriander Seeds	1/4 Teaspoon
Immunity Masala (Prepared)	1 Teaspoon	Green Chilli, Chopped	2
Salt	1/2 Teaspoon or As Per Taste	Ginger, Chopped	1 Inch
Chaat Masala	1/2 teaspoon

For Kachori

Refined Flour (Maida)	1 Cup	Ghee	2 Tablespoon
Carom Seeds (Ajwain)	1/4 Teaspoon	Salt	A Pinch
Chilled Water	As Required	Ghee Or Oil	For Deep Fry

Direction To Make

Soak both the dal, urad dal and moong dal in water for at least 1 hour.

Immunity Masala

Take turmeric powder, ashwagandha powder and pippali powder in a bowl and mix well. Immunity masala is ready, keep it aside for further use.

Kachori Stuffing

In a grinder, grind soaked lentils, urad dal and moong dal, 1 teaspoon immunity masala, ginger, green chillies, roasted fennel seeds, carom seeds and salt and make a coarse paste.
Transfer the kachori stuffing to a bowl and add chaat masala to it and mix well.
The stuffing is ready, set it aside for further use.

For Potato Sabji

Boil and peel the potatoes, cut into small pieces.
Heat ghee or oil to deep fry in a pan on medium heat. When the ghee is medium hot, add potatoes and deep fry them till they become golden brown and crisp.
Transfer them to a bowl.
Crush fennel seeds and coriander seeds.
Heat 1 tablespoon of ghee or oil in a pan on medium heat, when it gets hot, add crushed fennel seeds, coriander seeds, chopped ginger, green chilies and fry for a few seconds while stirring. Add fried potatoes and mix well.
Add salt, 1 teaspoon immunity masala and chaat masala, mix well and fry for a minute.
Potato sabji is ready. Keep it aside.

Kachori

Take 1 cup maida in a bowl. Add 2 tablespoon ghee to it and mix well. Add salt and carom seeds and mix well. Gradually add chilled water and knead a little hard dough.
Cover it with a muslin cloth. Set it aside to rest for 15 - 20 minutes.
After 15 minutes, divide the dough into 4 - 5 portions. Take a portion of the dough and make a round ball out of it, press it between your palms to make it flat. Add a spoonful of flour and place it on top of the dough.
To cover the stuffing, fold the side of the dough and make a ball from it so that the stuffing does not come out of it. Press them between your palms and make them flat.
Make all the raw kachoris in this way.
Heat the ghee or oil to deep fry, when it gets hot, add raw kachoris one by one and fry them over medium heat while they turn golden brown and crisp.
Enjoy Crispy Kachori with Potato sabji.

Notes

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