Holi celebrations continue @mad …. I made these yesterday for my family and friends. Khasta Kachori (deep-fried crispy pastry with spicy moong dal stuffing , Why called Khasta??? because of its ‘flaky’ texture) is one of the famous recipes prepared during Holi Festival. Again I will recall my Delhi food joints where I use to love eating “Garama Garam Kachori’s with chai”….sweet college time memories though!
This recipe I adapted from tarladalal.com with few variations as per my own convenience. I already had tamarind chutney ready at home so I did not prepare the khajur imli ki chutney as suggested in the original recipe. You can check original recipe at tarladalal.com for more information.
For the Dough -
- All Purpose Flour – 2 cups
- Salt – 1/2 teaspoon
- Ghee / Oil – 1/4 cup
For the Filling -
- Moong Dal (Yellow Split Gram) – 1/2 cup
- Asafoetida (Hing) – 1/4 teaspoon
- Cumin Seeds – 1/4 teaspoon
- Fennel Seeds – 1/4 teaspoon
- Ginger grated – 1 teaspoon
- Dry Mango Powder – 1 tablespoon
- Garam Masala – 1 teaspoon
- Dry Coriander Powder – 1 teaspoon
- Chilli Powder – 1 teaspoon
- Ghee/Oil – 2 tablespoons
- Raisins – A handful
- Salt to taste
- Bengal Gram Flour – 2 tablespoon ( I did not add this in my masala – Optional)
Ghee/ Oil for deep-frying
Take a big bowl, add the flour to it, then add oil and salt. Combine all together nicely. Ensure the oil is rubbed into the flour by your fingers, it should look like bread crumbs. Knead all the ingredients to form a firm dough, add very little luke warm water to it.Knead it well for about 8 minutes. Cover with a wet muslin cloth and keep aside to rest for at least half an hour. It is important to get the perfect kachoris, so the right kind of dough preparation is very important. Knead well with proper oil and less water, cover it with wet cloth so that the dough should not dry up.Keep it covered all the time else it won’t puff up when frying.
Wash and soak the dal in water for a minimum one hour to a maximum of four hours. After that drain it well and coarsely grind it form a paste.
Now take a kadai or a pan, heat oil in it and add hing and cumin seeds.Once the cumin seeds splutter add the grated ginger and dal to it. On low heat keep stirring for about 7 minutes.We need to cook the dal to golden brown, so on low heat continue to cook it for about 10 minutes more.Keep stirring and add all the masala’s and raisins to it. Add salt to it. You will get a nice aroma after 10 minutes and also the color will change to golden brown. The filling is ready.Remove it from heat and keep aside to cool.
Now we need to make the Kachori’s – Our dough has rested for about 30 minutes, filling is ready and left for cooling. Make a small ball from the dough.Take a rolling-pin and roll out into a 2 inch diameter circle by keeping the center thick and sides little thin. You can use your hands to do this process also.
Take about 1 teaspoon or little more of the filling and place it in the centre of the rolled dough as shown in the pic. Using your hands cover the filling with the sides of the dough, seal the ends nicely as shown in the pic. Remove excess dough from the top once you close it to a ball. Now gently press the ball with your palms to flatten it, please do not use the rolling-pin because your filling will come out or else the ball will break.Keep these balls aside covered. Repeat this process for entire dough.
Frying time finally….!!
Heat the oil for deep-frying these kachori’s. Now again we need to be extra careful in this process also that our oil should not be too hot because this will tend to burn the kachori’s and not allow to cook from inside. You can test if the oil is just right to pour in the kachori’s by dropping a tiny ball of dough into the kadai and see if it is rising slowly to the top on its own, this is what my mom taught me for all deep-frying cooking and it helps!!
When you can see that the oil is now not smoking hot and is ready, drop one by one the kachoris gently into the oil. I added about 3 -4 in total at a time, do not disturb them initially they should rise up slowly. When you see the kachori’s are rising then gently turn them.They should be nicely cooked, golden brown from both the sides and then remove them one by one from the kadai.Repeat this process for rest of the kachori’s too.
Serve with coriander chutney or tamarind chutney (I served with both). You can keep these in an airtight container too.
I also prepared the kachori chaat for my daughter that very time because she loves eating chaat once in a while. She loves my Dahi Bhalla Chaat too, you can click on the link to check the recipe (one of my older post where I have not shown the step by step pictorial recipe , so please excuse me for that - It was when I initially started this food blog, by now I am trying to learn and improve on lots of aspects like my cooking, my photography and of course my writing skills – way to go!!!!).
Dont worry this is very simple because the major work you have already done by now…..!!
What we need is for one kachori chaat – 3 tablespoon curd nicely whisked, 1 tablespoon tamarind chutney, 1 teaspoon of green mint chutney, salt, red chilli, garam masala, chopped onions and coriander. Also not to miss the sev to sprinkle on the top of your chaat. (You can also add chopped green chillies if you want it real spicy).
I made only one kachori chaat so I am sharing per kachori the method here. Take the kachori, hollow it from the top, to it add finely chopped onions as per your taste, top it with curd first then tamarind chutney and green mint chutney. Sprinkle all the dry masala’s on top, then some chopped coriander leaves and finally the sev, serve immediately :).
Alternately you can also have these kachori’s without curd by just topping them with chopped onions and both the chutneys …….go by your own taste!!
Enjoy these with your family and friends this Holi!!