Khasta Kachori Cooking Recipe

Khasta Kachori Cooking Recipes

Ingredients :

300 g

100 g

8 g

90 ml

105 ml

100 g

5 g

4 g

8 g

23 g

4 g

150 ml

flour, leveled

wheat flour


clarified butter (ghee)

water, chilled

lentils (split moong daal), without skin soaked for 3 - 5 hours

cumin (jeera), seeds

caraway seeds

fennel (saunf), seeds

coriander seeds

black pepper, coarsely ground


oil for frying

Method :
  1. Blend the flours and salt (11/2 tsp) in a mixing bowl.
  2. Add clarified butter (4 tbsp), rub it in with your fingertips until it is fully incorporated and the mixture resembles coarse bread crumbs.
  3. Add ice water and knead to form a smooth and pliable dough.
  4. Cover with plastic and set aside for 1/2 - 1 hour.
  5. For the filling, drain the soaked lentils and grind coarsely.
  6. Heat clarified butter (2 tbsp) in a pan, add cumin seeds, caraway seeds, fennel seeds and coriander seeds.
  7. Fry until they splutter.
  8. Stir in black pepper, water and the coarsely ground lentils.
  9. Bring to a boil, lower heat and simmer, partially covered until the water is absorbed and lentils have softened but are still slightly firm.
  10. Allow to cool, mix in salt to taste and divide into 18 equal portions.
  11. Divide the dough into 18 even portions.
  12. Shape each portion into a patty.
  13. Cover with a damp towel or plastic wrap and set aside.
  14. Flatten each patty into a 21/2" (6.5 cm) round.
  15. Place one portion of filling in the center of the dough, then bring the sides of the dough over the filling, to enclose completely.
  16. Pinch the seams together until thoroughly sealed.
  17. Cover wit a plastic wrap or a moist towel.
  18. Keep aside. Shape and stuff the remaining pieces.
  19. Heat oil in a kadhai (wok) up to 150C/300F.
  20. Slip in a few patties, (seam side down), at a time.
  21. Fry until pale golden in color and until they sound hallow when tapped.
  22. The crust should be delicately blistered and crisp.
  23. Drain excess oil and serve hot.

Serves 18

Preparation Time : 11/4 hours

Cooking Time : 1 hour

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