We’ve read about, learnt how to make and scoffed down innumerable pakoras. Here’s yet another deep-fried Indian decadence that redefines snacking and tea time. Behold, the khasta kachori.
A kachori is a ball of flour dough stuffed with a choice of fillings like potato, onions, peas or dal. Khasta means flaky, so a khasta kachori is the crunchiest and crispiest variety of kachori. Here’s how you can make a batch for yourself.
Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough.
Cover the dough with a damp muslin cloth and keep aside for 15 to 20 minutes.
For the filling
Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle add the asafetida and the yellow moong dal mixture, mix well and cook on a medium flame for a few seconds.
Add the ginger-green chili paste, dry mango powder, chilli powder, garam masala, salt and besan and 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.
How to proceed
Divide the dough into 12 equal portions.
Roll out each portion of the dough into a 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 pocket lightly into a roughly 2½" diameter circle, while ensuring that the filling does not spill out.
Gently press the center of the kachori with your thumb.
Repeat steps 2 to 6 to make 11 more kachoris.
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 turn golden brown from all the sides.