Khasta Kachori | How to make Khasta Kachori

By Deepa Garg  |  25th Nov 2016  |  
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  • Khasta Kachori, How to make Khasta Kachori
Khasta Kachoriby Deepa Garg
  • Prep Time

    5

    Hours
  • Cook Time

    70

    mins
  • Serves

    10

    People

18

0

About Khasta Kachori Recipe

Indian puff pastry

Khasta Kachori is one dish which makes its accompaniments tastier. With the right mix of flavours, Khasta Kachori has always been everyone's favourite. This recipe by Deepa Garg is the perfect one to try at home for your family. The Khasta Kachori recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Khasta Kachori is 300 minutes and the time taken for cooking is 70 minutes. This is recipe of Khasta Kachori is perfect to serve 10 people. Khasta Kachori is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Khasta Kachori. So do try it next time and share your experience of cooking Khasta Kachori by commenting on this page below!

Khasta Kachori

Ingredients to make Khasta Kachori

  • Split urad dal 1 cup
  • all purpose flour 1 cup
  • oil 1/4 cup +additional for frying
  • salt 1tbsp
  • Amchoor 1tbsp
  • red chilli powder 1tsp
  • haldi pow 1tbsp
  • dhania powder 1tbsp
  • hing 1tsp
  • besan 2tbsp
  • cumin seeds 1tsp
  • ginger chopped 1tsp

How to make Khasta Kachori

  1. Firstly soak dal for 4-5 hours
  2. Drain and coarse grind the dal
  3. Heat 1tbsp oil in a vessel add cumin seeds and hing allow to crackle
  4. Add ginger and stir continues now add besan to it
  5. Add all the spices to it mix well
  6. Add coarsely ground dal paste to it. Stir until dal changes its colour
  7. Allow it to cool
  8. Make a soft dough using 1/4 cup of oil and 1tsp salt. Keep aside for half an hour
  9. Heat oil in a karahi on low flame
  10. Make small balls out of the dough. Make small puris and stuff with filling seal and press lightly with your palm
  11. Make 20- 25 kachori out of it and fry on low flame so they are crisp ( khasta)
  12. Serve with green chilli chutney

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