Now this is a dish I simply adore. Crisp pooris stuffed with a spicy green gram mixture, Khasta Kachori is a dish I have grown up eating almost every other day. As you bite into the crisp crust, you feel a soft, tangy taste in your mouth, which is bound to make you fall in love with it. When combined with a sweet and sour tamarind chutney, Khasta Kachori will sure get you a big thumbs up at any party. I have made my Khasta Kachoris for this Diwali. Now it’s time you do, too! Here’s the recipe:
For the Crust
1 cup refined flour
1/4 cup wholewheat flour
4 tablespoons refined oil
1/2 teaspoon lemon juice
1 teaspoon salt
100 ml water
Oil (to fry)
For the Stuffing
1/2 cup split green gram (mung dal)
1/2 inch piece ginger (minced)
1/4 teaspoon asafoetida
1/4 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon whole coriander seeds
1 teaspoon roasted cumin powder
1 teaspoon roasted coriander powder
1 teaspoon red chili powder
1/2 teaspoon garam masala powder
1 tablespoon dry mango (amchur) powder
Salt to taste
2 tablespoons oil
Soak the split green gram for 2-3 hours. Drain the water and blend into a coarse paste.
Combine all the ingredients of the crust in a bowl and knead into a semi-soft dough. Cover with a damp cloth and set aside for 20 mins.
Heat 2 tablespoon oil in a pan. Add asafoetida, cumin seeds, fennel seeds and whole coriander seeds. Fry for a half a minute. Add ginger and fry for another minute. Now add the green gram paste and saute while stirring frequently for 10 minutes or till it gives out a rich aroma. Add cumin powder, coriander powder, red chili powder, garam masala powder, dry mango powder and salt. Sprinkle some water and stir to make a moist stuffing. Set aside to cool.
Divide the dough into equal sized balls. Using a rolling pin, roll out each ball into a round of 2-inch diameter. Place a spoonful of the stuffing in the center of each round. Stretch and seal the edges around the stuffing to shape it like a money-bag. Pinch off the excess dough from the top and press the remaining dough on to the center, slightly flattening the circle in the process. Shape all the Kachoris like this.
Heat oil in a deep frying pan. Fry the Kachoris on very low heat in batches of 6-8 till the exterior turns crisp and golden. The Kachoris will puff up while frying. It is important to keep the heat regulated, as the inside of the crust needs to be cooked too. Drain on a paper towel and serve hot with Tamarind Chutney or Coriander Chutney.
Eat, drink and be merry! 🙂
NOTE: You can also serve these Kachoris topped with beaten yogurt, tamarind chutney, coriander chutney, a pinch of rock salt and a sprinkle of sev.