Khasta Kachori Chaat

Tarla.Dalal's picture

May. 21, 2015

Khasta actually means "flaky" and this flaky kachori is filled with a delectable moong dal mixture and deep fried. Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. A perfect kachori is one that is puffed up and flaky outside but hollow inside. Top them with curds and chutneys to make an irresistible chaat. Also these kachoris can be stored in air-tight containers for upto a week.

Ingredients

For the dough
Plain flour 2 Cup (32 tbs) (maida)
Salt To Taste
Melted ghee 1/4 Cup (4 tbs)
Chilli powder 1 Teaspoon
For the filling
Garam masala 1 Teaspoon
Yellow moong dal 1/2 Cup (8 tbs) (split yellow gram, soaked for 2 to 3 hours and drained)
Salt To Taste
Oil 3 Tablespoon
Dried mango powder 1 Tablespoon
Cumin seeds 1 Teaspoon (jeera)
Besan 2 Tablespoon (Bengal gram flour)
Chilli powder 1 Teaspoon
Asafoetida 1/4 Teaspoon (hing)
Ginger green chilli paste
Garam masala 1 Teaspoon
Salt To Taste
Dried mango powder 1 Tablespoon (amchur)
Besan 2 Tablespoon (Bengal gram flour)
Other ingredient
Oil 1 Cup (16 tbs) (For deep frying)
For serving
Beaten curd 3 Cup (48 tbs) (dahi)
Green chutney 4 Tablespoon
Khajur imli chutney 8 Tablespoon
Roasted cumin seed powder 1/2 Tablespoon (for sprinkling)
Chilli powder 1/2 Tablespoon (for sprinkling)
Sev 1 Cup (16 tbs)
Finely chopped coriander 4 Tablespoon (dhania)

Directions

Making

For the dough

In a deep bowl, combine all the ingredients. Mix well and knead into a semi-soft dough using enough water.

Cover the dough with a damp muslin cloth and keep aside for 15 to 20 minutes.

For the filling

Grind moong dal to a coarse mixture (without using any water) using a mixer. Keep aside.

In a broad non-stick pan, heat oil and add cumin seeds.

When the seeds crackle, add asafoetida and the yellow moong dal mixture.

Mix well and cook on a medium flame for a few seconds.

Add ginger-green chilli paste, dry mango powder, chilli powder, garam masala, salt and besan. Cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously.

Cool and divide into 12 equal portions and keep aside.

Finalizing

Divide the dough into 12 equal portions.

Roll out each portion of the dough into a 75 mm. (3") diameter circle.

Place one portion of the moong dal filling in the centre.

Bring together all the sides, seal it tightly and remove any excess dough and press it lightly.

Roll the filled portion lightly into a 63 mm. (2½") diameter circle, without spilling the filling.

Gently press the center of the kachori with your thumb.

Heat oil in a deep non-stick kadhai on a medium flame and deep-fry, 3 kachoris at a time on a slow flame for 8 minutes, turning them in between till they are golden brown from all the sides.

Drain on an absorbent paper.

Serving

Place 3 kachoris on a serving plate and make a hole in the centre of each kachori.

Put ¾ cup of beaten curd, 1 tbsp green chutney and 2 tbsp khajur imli ki chutney evenly over it.

Sprinkle little cumin seed powder, chilli powder, and ¼ cup sev evenly over it.

Finally garnish with 1 tbsp coriander evenly on it.

Serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1089Calories from Fat 470

 % Daily Value*

Total Fat 53 g81.5%

Saturated Fat 17 g85%

Trans Fat 0 g

Cholesterol

Sodium 947 mg39.46%

Total Carbohydrates 130 g43.3%

Dietary Fiber 11 g44%

Sugars 28 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet