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Thursday, April 16, 2009

Khasta Kachori!!


Khasta Kachori is again one of the famous North Indian Snack.Its is mostly served with Aloo Sabji but can be eaten with any Kind of chutney.

Usually people say Kachori or Khasta Kachori,there is a Difference between these two.Kachori means Poori made with some stuffing like Urad dal stuffing,aloo or peas stuffing but it will be soft as Poori.But Khasta Kachori means Hard Poori,it is not soft as poori it will be with hard crust.

So here i am sharing the recipe of Khasta Kachori!!!
Ingredients:

For the dough :

2 cups maida
1/2 cup oil(maida and oil to be in proportion of 1:4)
½ tsp salt


For the filling :

½ cup Urad dal(soaked for 2 hours)
1/2 tsp jeera
1/2 tsp fennel seeds
1/2 tsp Coriander Seeds
1 tsp gram flour
¼ tsp hing
1 tsp chilli powder
1 tsp garam masala
1 tbsp amchur (dry mango powder)
3 tbsp oil
salt to taste

Other ingredients :
Oil for deep frying


Method :
For the dough :
Mix all the ingredients and knead into a firm dough by using a little water.
Knead properly for at least 5 to 7 minutes.
Divide the dough into 12 equal portion and keep it under a wet muslin cloth.

For the filling :
Heat the oil in a pan, put the all the seeds and asafetida. When the seeds crackle put the soaked and drained urad dal and fry for a few seconds.(I mostly cook the dal before using it.I boil it in pressure cooker for 5 min,i don't allow it to go for 1 whistle but u can skip this and can use it without boiling)
Put the green chili-ginger paste, chili powder, garam masala, gram flour, amchur and salt. Stir for 5-7 minutes till all the masalas are cooked properly.
Cook and divide it into 12 equal parts. Shape each part into a ball and keep aside.

How to proceed :
Roll each part of the dough into the circle of 50 mm (2") diameter.
Keep one part of the filling mixture in the centre of the rolled dough circle.
Cover the filling mixture with the dough by slowly stretching it over the filling mixture.
Close the ends tightly by pinching them together and if necessary, remove the excess dough.
Roll each part into a circle of 62 mm. (2½") diameter. Also make sure that the filling does not spill out.
Lightly press the centre of the kachori with a thumb.
Deep fry in a hot oil over a slow flame till they puff up and turns golden brown on both sides.
Cool and keep aside.

Served with Aloo Subji...i always eat it with subji only but still there is one more way to serve it.
Here it is:
For serving :
2 cups beaten curds
green chutney
khajur imli ki chutney
chilli powder
roasted jeera powder
chopped coriander
nylon sev or sev

Make a hole in the kachori add the above ingredient and Serve

TIPS: Ratio of maida n oil is to be 1:4 bcoz its the proportion of oil which will make your Kachori Crust soft or hard if you will add less oil to dough your Kachoris will turn out to be hard.

6 comments:

anu said...

love all ur recipes

Rupali Jain said...

Thanks Anu!!
i m glad u like my blog!

shaifali said...

Tum ko yeh sab aata tha ,,, kab sai...

prasanthi said...

i have a small doubt.you said thr oil to flour ratio is 1:4 then in the recipe its supposed to be 1/2 cup oil rite if my math is rite.Do clear my doubt.I really follow all the recipes exactly.

Rupali Jain said...

@Prasanthi
My Bad!!!!
Thanks for bringing it into my Knowledge.
It suppose to be 1/2 cup oil.

Himani said...

Hey rupali
Thanks fr such a delicious recipe
I tried that n it turned out pretty well :-)
I added a bit of suji(rava) to make them more crisp!
You can mix 3-4 tablespoons of suji in 2 cups maida! Keep it soaked in very little curd for 2-3 hrs before kneading the dough!
Happy cooking :-)