Khasta Kachori Recipe
These dal stuffed crusty and crispy kachoris can be prepared for any festival or special occasions. The shelf life of these tempting kachoris is up to one week.
हिन्दी में पढिये : Khasta Kachori Recipe
Ingredients for Dal bhari khasta Kachori
- Refined flour - 2 cups (250 grams)
- Ghee - 1/3 cup (75 grams)
- Urad dal - 1/4 cup (50 grams) (soaked)
- Fennel powder - 1 tsp
- Coriander powder - 1 tsp
- Cumin powder - 1/2 tsp
- Asafoetida - 1 pinch
- Ginger powder - 1/4 tsp
- Mango powder - 1/2 tsp
- Garam masala - 1/4 tsp
- Baking soda - less than 1/4 tsp
- Salt - 1 tsp or as per taste
- Oil - for frying
How to make Crispy Kachori Stuffed with urad dal
Rinse the urad dal thoroughly and soak it for 2 hours. After this, remove the excess water from the lentil and coarsely grind the dal in a mixer jar (don't use water for grinding the dal). Transfer out the ground dal in a bowl.
Now take refined flour in a big bowl, to it add 1/2 tsp salt and ghee. Add water in little parts and knead soft dough. Don't knead the dough too much to make it smooth (almost 1/2 cup water is used for kneading this much quantity of flour). Cover and keep the dough aside for 15 t0 20 minutes to set.
Heat 2 tbsp oil in a wok to prepare the stuffing.When the oil is hot, reduce the flame and add asafoetida, cumin powder, coriander powder, fennel powder and saute the spices for a while (saute the spices on low flame to prevent browning of the masala).
To roasted spices add ground dal, salt, red chilly powder, ginger powder, mango powder, garam masala and little baking soda. Stir the dal constantly until it gets fragrant and the moisture evaporates completely. Stir the dal really well with bringing your ladle to the bottom of the pan so that it doesn't stick to it. The stuffing has turned golden brown in color, transfer it to a bowl and let it cool down.
After 20 minutes, dough is ready as well. Lubricate the dough again for a while. Make small lumps from the dough. The size of kachoris can be small or big as desired. Take one dough ball in your hand and cover the rest. Flatten the dough ball into a bowl shape.
Top it up with 1 tsp stuffing. Seal the stuffing by lifting the dough from all sides. Flatten the stuffed dough ball thinly with your hands and place it over a plate. Likewise prepare rest of the dough balls as well.
Take enough oil in a wok to fry the kachoris and make it medium hot. Place the kachoris in hot oil to fry. Place as many kachoris as possible in the wok. When the kachoris are fried from one side, flip the sides. Continue frying the kachoris until they get golden brown in color from all sides.
Drain out the fried kachoris from the oil. Hold the ladle over the wok so that excess oil drains back to it. Place the fried kachoris over a plate. Similarly fry the rest of the kachoris as well (it takes 12 to 14 minutes for frying kachoris at once). Crispy and crunchy Urad dal kachoris are ready.
Serve these lip smacking and super scrumptious crispy urad dal kachoris with green coriander chutney, tomato chutney or any other chutney you like eating and enjoy. These kachoris keeps good for up to a week.
- While kneading dough you can add desi ghee or dalda to the kachoris.
- Don't make the dough too smooth. Just bind it well.
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