Khasta Kachori Recipe:
Khasta Kachori (Crispy puffed bread) stuffed with a spicy lentil mixture, a great teatime snack!!
Kachoris have taken Mr. H’s fancy ever since I made them recently; remember the Matar Pyaz ki Kachoris (read about it here). I can’t really blame him though, for they were indeed sinfully delicious. The khasta kachoris are not just great as breads for the main course to go with curries or chutneys, but they do make for wonderful snacks with a decent shelf life depending on the stuffing that you choose. Across the state of Bihar they stuff the kachori with a spicy sattu (roasted Bengal gram flour) mixture and it’s delicious. Although I decided to make small bite size kachoris stuffed with split black gram for my tea time snacking, and I got a spicy lentil stuffed crispy Khasta Kachoris at the end, total bliss.
It may be interesting to note that this recipe is parallel to the famous Dal Kachoris, that’s loved and served across Northern India. The only basic difference being that I’ve made mine really small and have deep-fried them very slowly to ensure that the Khasta Kachoris remain Khasta (crispy) for a longer period of time. Though, if you wish you may just use the same recipe and make bigger Kachoris, just divide the dough into about 12 balls and slightly roll out each lentil filled ball on a lightly floured surface and fry before enjoying with a spicy potato curry or just Chutney.
Ingredients (Makes 30 small kachoris):
For the dough:
- 1 and ½ cup plain flour
- 4 tbsp vegetable oil
- Salt to taste, aprox ½ tbsp
- ½ tsp baking soda
- Water to knead
For the Stuffing:
- ½ cup split black gram (white/dhuli), soaked for 1-2 hrs
- 2 green chillies, chopped
- 1 tbsp chopped ginger
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp red chilli pwd, or more as per taste
- ½ tsp asafoetida pwd
- Salt to taste
- 2 tbsp ghee or butter
- Oil to deep fry
- Mix salt and baking soda into the flour, add 4 tbsp oil and mix well. Preferably give a couple of whizzes in an electric blender so that the flour resembles bread crumbs.
- Then add a little water at a time and slowly knead into a dough, neither too hard nor too soft. Cover up with a damp cloth and keep aside.
- Using a mixed grinder make a coarse paste of the soaked, drained lentils with ginger and green chillies.
- Dry roast the coriander, cumin and fennel seeds until nice and golden, allow to cool and crush them using a mortar and a pestle to make a coarse powder.
- Now heat the ghee or butter in a frying pan, add the asafoetida and the lentils and fry on a medium heat until there is no liquid left and the mixture has almost dried up. Dress with salt to taste and remove from heat.
- Then add the crushed spice powder along with chilli pwd and mix well until everything has completely incorporated, set aside to cool.
The Khasta Kachoris:
- Slowly heat enough oil to deep fry, you may fry it in one go or in 2-3 batches.
- Divide the dough into 30 equal parts; make each into a small ball. Take each ball in your palm one at a time and make a small depression with the thumb and slightly flatten out along the walls.
- Stuff approx 1 tsp of the filling into each ball, seal by bringing the ends together and roll back to form a ball and then just press once between your palms to slightly flatten.
- Keep the stuffed dough balls covered with the damp cloth until ready to fry, to avoid the dough skin from getting dry.
- Once the oil is hot, reduce the heat to absolutely low mark and carefully drop the kachoris and fry on low heat until golden.
- Make sure to drain out on a kitchen tissue a little before it has reached the final colour that you want, as it will have a carry forward heat and so will continue to darken after draining.
- Allow to rest for 5 mins before serving immediately or allow to completely cool down before storing in an airtight container.
Dos and Don’ts:
- Do not over stuff the dough balls, as the stuffing may split out while frying.
- Also do not drop the kachoris in cold oil, as it will split away. Make sure the oil is heated and then the heat is reduced to low and the kachoris are immediately dropped in.
- Also, do adjust spices to your liking.