Khasta Kachori Homemade

Khasta kachori is a light, flaky pastry and an integral part of the Indian street-food scene. While it may look daunting and elusive, preparation of khasta kachori is simple and quick. The ingredients used in the making of this dish are household staples and there’s no item that you need to try hard to get. When you have unexpected visitors over, this dish is your safest bet! This recipe takes 15 minutes to prepare and 15 minutes to cook and serves 1 – 2 people.

Health Benefits:

Green gram/moong dal is a rich source of essential vitamins and minerals, such as manganese, potassium, magnesium, folate, copper, zinc, and a few types of Vitamin B.

This recipe includes wheat flour instead of all-purpose flour, thereby increasing the dietary value of the dish. For deep-frying, ensure you use fresh oil, instead of oil that has already been used for frying. Also, unrefined gingelly oil is healthier for deep-frying than commercially available refined oils.

Ingredients

wheat flour: 1 cup

salt: ¼ tsp

soda bicarbonate: ½ tsp

oil: 2 tsp

split green gram (moong dal): ¼ cup

Ghee: 1 tbsp

minced ginger: ¼ tsp

cumin powder: ¼ tsp

coriander powder: ½ tsp

Garam masala: ½ tsp

fennel seeds—coarsely ground with a mortar and pestle: ½ tsp

pomegranate seeds—crushed: ¼ tsp

dried gooseberry powder: ¼ tsp

Turmeric powder: 1 pinch

Red chili Powder: 1 pinch

asafetida powder: 1 pinch

Oil for deep-frying

How To Make Khasta Kachori Homemade

1. In a mixing bowl, combine flour, salt, soda, 2 tsp oil and a pinch of sugar.
2. Add water in parts and knead the dough until smooth and cover with a muslin cloth for 15 minutes.
3. Dry roast split green gram on low flame until its aroma is released and let cool.
4. Grind roasted gram to a coarse powder and combine with spice powders.
5. Add melted ghee to the green gram and spice mixture and combine well.
6. Split wheat dough into small-sized balls of about 3 cm each and roll the balls flat.
7. Add 1 – 2 tsp of spiced gram stuffing, fold the dough from circumference to the center from all sides to ensure the stuffing is sealed completely.
8. Roll the stuffed dough again. Ensure that the center remains slightly thicker than the edges.
9. Deep fry khasta kachoris and serve hot with coriander-mint chutney and tamarind-jaggery chutney.

Trivia:
In 1951, Tirathram Karamchand Sharma innovated on the standard kachori and popularized his creation outside the Shegaon Railway Station in Pune, Maharashtra. The renewed kachori thus came to be known as Shegaon kachori, which is famous all over India today!