Khasta is a Hindi word that means flaky. Khasta kachori is one of the favorite breakfast of north India and a loved street food too. Served with hot potato, tomato gravy, this is what compliments these kachoris well. Making these kachori is little bit complicated but its taste is something that could surely make you to fall for it. Here is the quick and the best recipe for making Khasta kachori at home.
Servings- 4 people
Dish – Breakfast
Cuisine – North Indian
- All purpose floor – 2 cups
- Oil – 4 tablespoon
- Chilled water
- Salt – 1 pinch
- Moong Dal – 1 cup (soaked)
- Fennel Seeds – 1 teaspoon (coarsely grinded)
- Dhania Seeds – 1 teaspoon (coarsely grinded)
- Red Chili Powder- 1 teaspoon
- Asafetida – one pinch
- Dry Mango Powder – ½ teaspoon
- Salt – to taste
- Oil – for deep fry
- Take all purpose in a big plate, add oil and salt and knead with the help of chilled water (chilled water will provide crispiness to kachori).
- Now set aside the dough and let it rest for 15 minutes
- Wash the soaked moon dal and grind it removing all excess water.
- Now 1 teaspoon oil in a frying pan, add asafetida, fennel powder, dhania powder and red chili powder.
- Add dal to it and mix well adding salt and dry mango powder.
- Now make small balls of the kneaded dough.
- Fill each ball with one teaspoon of the dal mix and make small and round puri with little pressure.
- Now heat lots of oil in a kadahi in high flame put the kachoris in it and lower the flame.
- Fry till it turns golden brown from both the ends.
- You can serve it with potato gravy or with chutney as well.
- You can store it at a maximum of seven days.