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khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat |
by Tarla Dalal
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khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | with 47 amazing images.
khasta kachori is a very famous and loved chaat from Rajasthan. So popular that moong dal khasta kachori chaat is easily available as Mumbai street food and Delhi street food chaat.
A perfect khasta kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Khasta actually means "flaky" and this flaky kachori is filled with a delectable moong dal mixture and deep fried. Here is how to make such an ideal khasta kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this khasta kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior.
The method to make khasta kachori is quite long yet belive me it is worth every effort! You can serve it as an evening snack, mid-meal or even as a side dish with the meal. Street style khasta kachori is a perfect recipe for someone who loves fried food.
Different regions have different pronunciation for the word kachori. Many calls it kachaudi, kachauri or kachodi. It’s a challenge to deftly bite into this king-sized khasta kachori snack. However well you do it, you will have a spot of chutney ooze out onto your face… be a sport, it is part of the roadside eating experience!
Remember to fry the moong dal khasta kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. The Moong Dal Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve!
Enjoy khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | with detailed step by step recipe photos and video below.
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Khasta Kachori Chaat recipe - How to make Khasta Kachori Chaat
Soaking Time: 2 to 3 hours Preparation Time: Cooking Time: Total Time:
4Makes 4 plates
For the dough- Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water.
- 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 asafoetida and the yellow moong dal mixture, mix well and cook on a medium flame for a few seconds.
- Add the ginger-green chilli 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 to make khasta kachori chaat- Divide the dough into 12 equal portions.
- Roll out each portion of the dough into a 75 mm. (3") diameter circle.
- Place one portion of the moong dal filling in the centre.
- Bring together all the sides, seal it tightly and press it lightly.
- Roll the filled portion lightly into a 63 mm. (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 the 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 in colour from all the sides.
- Drain on an absorbent paper.
- Repeat steps 8 and 9 to deep-fry 9 more kachoris.
How to serve khasta kachori chaat- Place 3 kachoris on a serving plate and make a hole in the centre of each kachori.
- Put ¾ cup of beaten curds, 1 tbsp green chutney and 2 tbsp khajur imli ki chutney evenly over it.
- Sprinkle little cumin seed powder, chilli powder, and ¼ cup sev evenly over it.
- Finally garnish it with 1 tbsp coriander evenly on it.
- Repeat steps 1 to 4 to make 3 more plates of khasta kachori chaat.
- Serve the khasta kachori chaat immediately.
Khasta Kachori Chaat Video by Tarla Dalal
Khasta Kachori Chaat recipe with step by step photos
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Chaat is savoury (can be transformed into sweet) snack popular around India. It is made using an assortment of ingredients like chutneys, spices, crunchy bites like tikkis, sev, papdi, puri, boondi etc. The best part about chaat recipes is that you can prep before serving and just toss everything before eating and the flavours can be adjusted to suit your palate. This makes chaat recipes ideal during parties and get-togethers. If you like khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | then below are some of the popular chaat recipes :
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khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | can be made a day prior and stored in an air-tight container. Also, prepare the chutneys ahead of time and keep in the refrigerator. Find the detailed recipe for all the chutneys here :
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I have used homemade fresh curd for this recipe. To learn how to make dahi, check out this detailed recipe of curd made using cow’s milk at home. Beat the curd using a whisk and keep aside.
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To prepare dough for khasta kachori, in a deep bowl take maida. Make use of good quality plain flour to get crumbly yet crispy kachori. To make khasta kachori healthier, use half plain flour and half whole wheat flour (atta).
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Add salt to taste.
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Add ghee. Ghee can be replaced with dalda or oil. This addition of fat is known as “moyen or moyan” in Hindi which helps in giving a flakey outer cover and prevent the formation of air bubbles in khasta kachori.
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Combine all the ingredients and mix well to form a breadcrumb-like texture.
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Gradually add water to form a dough. Knead into a semi-soft dough using enough water.
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Cover the dough and keep aside for 15 to 20 minutes.
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To make the filling for khasta kachori, wash and soak the yellow moong dal in enough water.
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Cover with a lid and keep aside to soak for 2 to 3 hours.
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After soaking, drain the moong dal using a strainer.
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Transfer the soaked and drained dal to a mixer jar.
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Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
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To make the filling for khasta kachori | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | heat the oil in a broad non-stick pan.
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When the oil is hot, add the cumin seeds.
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When the seeds crackle, add the asafoetida.
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Add the yellow moong dal mixture. Instead of moong dal, you can use urad dal and make dal kachaudi.
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Mix well and cook on a medium flame for a few seconds.
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Add ginger-green chilli paste.
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Add dry mango powder for a tangy flavour. Alternatively, you can use lemon juice, anardana powder or chaat masala too.
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Add chilli powder. The quantity can be adjusted to suit your liking.
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Add garam masala. We have made use of homemade garam masala.
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Add salt and besan. Besan will soak excess moisture and help in drying up the dal mixture which will make it easier to stuff the kachoris.
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Cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously. Check the seasoning at this stage or else you will get bland kachori.
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Remove in a plate and cool completely.
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To make khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | divide the dough into 12 equal portions.
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Roll out each portion of the dough into a 75 mm. (3") diameter circle.
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Place one portion of the moong dal filling in the center.
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Bring together all the sides to form a potli like structure.
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Seal it tightly.
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Roll the filled portion lightly into a 63 mm. (2½") diameter circle, while ensuring that the filling does not spill out. Be very gentle will rolling or else the kachori will break.
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Gently press the center of the kachori with your thumb.
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Repeat steps 2 to 7 to make 11 more khasta kachoris. Keep it covered with a damp kitchen towel. So it does not dry out.
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For frying khasta kachori, heat the oil in a deep non-stick kadhai on a medium flame and carefully drop 3 kachoris at a time. Depending upon the size of the kachori you rolled and the kadhai add more or less khasta kachori for frying, Just ensure you do not overcrowd the pan as it may drastically drop the temperature of oil.
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Deep fry on a slow flame for 8 minutes, turning them in between. Before dropping the kachori, check the temperature of the oil by dropping a small portion of the dough. If it comes up quickly, the oil is too hot and this would brown the kachori quickly and they would still be raw from inside. If it takes a lot of time, the oil is not hot enough and this would make the kachori absorb a lot of oil. You need to regulate the temperature of oil throughout the frying process.
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Fry till they turn golden brown in colour from all the sides.
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Drain khasta kachori | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | on an absorbent paper.
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Repeat steps 9 to 12 and deep-fry 9 more khasta kachoris.
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To assemble khasta kachori | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | place 3 kachoris on a serving plate.
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Make a hole in the centre of each kachori.
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Put ¾ cup of beaten curds. I personally prefer chilled curd to give a cooling effect.
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Drizzle 1 tbsp green chutney. Also, you can add red garlic chutney if you like.
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Drizzle 2 tbsp khajur imli ki chutney evenly over it. Feel free to adjust the amount of chutney to get the desired taste.
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Sprinkle little cumin seed powder.
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Sprinkle chilli powder.
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Sprinkle ¼ cup sev evenly over it.
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Finally, garnish it with 1 tbsp coriander evenly on it. Also, you can put chopped onions, tomatoes or boiled moong and chana to make the khasta kachori chaat with a variation.
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Repeat steps 1 to 9 to make 3 more plates of khasta kachori chaat.
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Serve khasta kachori | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | immediately before it turns soggy.
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