Khasta Kachori is one dish that is heavy yet worth indulging in especially amid the rainy season with some nice hot tea or coffee. It is not very difficult to make as it is all about the filling which needs to be roasted just right. So use this recipe to avoid any mistake and prepare it at home for yourself or your loved ones and enjoy!

Khasta Kachori Recipe Card

This super heavy recipe is best for indulgence during breakfast time or in the evening tea time with tea.

Total Time :
120 min
Preparation Time :
90 min
Cooking Time :
30 min
Servings :
10
Cooking Level :
Low
Course:
Snacks
Calories:
200
Cuisine:
Indian
Author:
Kishori Sud

Ingredients

  • 4 Cups Refined Flour
  • Salt As per Taste
  • 1/2 Cup Ghee
  • Oil For Frying
  • Cold Water
  • 11/2 Cup Husked & Soaked Black Gram
  • 2 Tbsp Saunf Powder
  • 1/4 Tsp Hing
  • Chilli Powder As Per Taste
  • 1 Tbsp Garam Masala
  • 3 Tbsp Oil For Roasting
  • 3 Tsp Coriander Powder
  • 2 Tsp Aamchur
  • 2 Tsp Cumin Seeds

Instructions

Step 1
Begin with grinding the lentils to make a coarse batter.
Step 2
Heat some oil and splutter the cumin seeds along with hing.
Step 3
Add in the lentil batter, chilli powder, saunf powder, garam masala, aamchur and coriander powder and roast over low heat. Let it cool once done.
Step 4
To make the dough, mix the salt and flour and then add ghee to it.
Step 5
Make a crumbly mixture using your fingers.
Step 6
Cover and leave for 20 minutes and make sure that the batter does not yield when you press your finger on it.
Step 7
Make small balls and wet your hands to avoid the mixture from sticking to them.
Step 8
Once done, cover with a cloth.
Step 9
Make as many balls you can or as per need and dampen the edges.
Step 10
Place the ball in your hand and fill it in the center with the mix roasted before.
Step 11
Press the end together to seal it.
Step 12
Deep fry the khasta kachoris until golden from both sides and drain the oil on a kitchen towel from each before serving with chutney and chai.