Name: Besan Khasta Kachori recipe by Drashti Dholakia at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: For the Dough; 1 cup maida/all purpose flour; 2 tablespoon melted ghee; Pinch of salt; cold water for kneading dough; FOR THE MASALA; 2 cloves/laung; ½ inch piece cinnamon stick/dalchini; 2 whole black peppercorns/kali mirch; ¼ teaspoon saunf; ¼ teaspoon coriander seeds/dhaniya; For the stuffing; ½ cup besan/chickpea flour; 1.5 tablespoon oil; 1 broken dry red chilli, deseeded; 3-4 curry leaves; pinch of turmeric powder/haldi; ¼ teaspoon chaat masala; 1 teaspoon red chilli powder; 1 tablespoon powdered sugar; 1 tablespoon amchur/dry mango powder; Salt to taste; Other ingredients; Oil for Deep frying

ABOUT Besan Khasta Kachori RECIPE

Crispy and flaky kachoris filled with sweet, tangy and spicy besan stuffing. These kachoris can be served hot or at room temperature with imli chutney or green chutney. These kachoris can be stored for 8-10 days. So they are a great option for your picnics and travel.

Ingredients Serving: 3

For the Dough
1 cup maida/all purpose flour
2 tablespoon melted ghee
Pinch of salt
cold water for kneading dough
FOR THE MASALA
2 cloves/laung
½ inch piece cinnamon stick/dalchini
2 whole black peppercorns/kali mirch
¼ teaspoon saunf
¼ teaspoon coriander seeds/dhaniya
For the stuffing
½ cup besan/chickpea flour
1.5 tablespoon oil
1 broken dry red chilli, deseeded
3-4 curry leaves
pinch of turmeric powder/haldi
¼ teaspoon chaat masala
1 teaspoon red chilli powder
1 tablespoon powdered sugar
1 tablespoon amchur/dry mango powder
Salt to taste
Other ingredients
Oil for Deep frying

Instructions

For the Dough
In a wide bowl, combine maida, salt, ghee and mix well. Prepare soft and smooth dough adding cold water gradually. Dough should not be too hard.
Cover and keep aside for 15-20 minutes.
For the Masala
Dry roast cloves, cinnamon stick, black peppercorns, saunf and coriander seeds for about a minute. Let them cool completely.
Once cooled, grind them to a fine powder.
For the Stuffing
Heat oil in a non-stick pan. Add dry red chili, curry leaves and besan.
Saute on a medium flame for 3-4 minutes.
Now add turmeric powder, red chilli powder, chaat masala, salt and prepared masala.
Mix well and saute for another 2-3 minutes. Remove from flame and allow it to cool.
Once the mixture gets cooled completely, add powdered sugar and amchur to it. Mix well.
Pass the mixture through a sieve/strainer so that no lumps remain and dry red chilli and curry leaves can also be separated from the mixture.
Stuffing is now ready.
Preparing Kachoris
Knead the dough again using little ghee and divide into 6 equal sized balls.
Take one dough ball and roll into a small round. Place 1-2 teaspoon prepared stuffing over it.
Apply little water on the edges. Gather the edges and seal properly. Roll out into kachori of medium thickness. Repeat the same procedure to make remaining kachoris.
Heat oil in a thick bottomed pan/kadai.
Gently add kachoris in oil and fry on a low to medium flame till they get puffy and golden brown in color.
Serve them with green chutney or imli chutney.

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