Khasta Kachori, also known as Raj Kachori or Daal Kachori is a popular street-food in India. "Khasta" actually means "flaky", so this is essentially a flat disc-shaped kachori which is filled with a delicious moong dal mixture, then deep fried.
The Khasta kachori seller is very famous in chandni chowk, old delhi city, where the market is known for its food and market. The streets are know by the products or goods they sell in those streets. its a very old custom in the old city of delhi.
Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. A perfect kachori is one that is puffed up and flaky outside but hollow inside. This dish can be stored in air-tight containers for upto a week. When unexpected guests arrive, warm up the kachoris in a slow oven for about 7 to 10 minutes, fill them with curds and chutneys and serve.
Last week my husband had got daal kachoris from dadus halwai (hypercity hyderabad).They were so tasty that I couldnt resist eating them & they overshadowed the meal prepared by me . Thats when I googled this recipe & made this kachori as Saturday evening snack.
You can even use white urad dal for filling.
Ingredients
Refined flour/all purpose flour (maida) 2 cups
Salt to taste
Soda bicarbonate (baking soda) 1/2 teaspoon
Oil 5 tablespoons
FOR FILLING
Yellow moong dal - 1/2 cup
Ginger 1 inch piece
Green chilli 1
Cashewnuts 6-8
Raisins 1 tablespoon
Ghee 3 tablespoons
Asafoetida a pinch
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Fennel seed (saunf) powder 1/4 teaspoon
Sugar 1/2 teaspoon
Salt to taste
Lemon juice /Amchur powder 1 tablespoon
Oil to deep fry
Method :
DOUGH :
1. Sift the maida flour, salt and soda bicarbonate together. Add oil and mix well.
2. Knead into a soft dough using sufficient water. Cover with a moist cloth and set aside. Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
FILLING
3. Soak the moong dal in two cups of water for an hour. Drain and coarsely grind using a little water. Peel, wash and finely chop ginger.
4. Remove stem, wash and chop green chilli. Roughly chop cashewnuts. Wash raisins and pat them dry.
5. Heat ghee/oil in a kadai and add the ground dal, ginger, green chilli, asafoetida, coriander powder, cumin powder, red chilli powder, fennel powder, cashewnuts and raisins.
6. Cook till all the moisture has dried up. Add sugar, salt and lemon juice. Mix well and remove off the heat, let the mixture cool.
7.Divide into sixteen portions. Divide the flour dough into sixteen equal balls. Roll out into small puris so that they are thinner around the edges and thicker in the centre. Place a portion of stuffing in the centre and bring the edges together to form a ball. Flatten slightly using palms.
8.Heat sufficient oil in a kadai and deep fry kachoris on low heat for three to five minutes or until golden brown and crisp. Serve with tamarind chutney.
Tips:
•The fillings have to be really dry if not when rolling they will ooze out when rolling.
•Adjust the masalas according to your taste.
•If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. So it will have to be just pressed out using your palm.
•Fry the kachori's on medium low to get a crisp outer layer.
•You can fry 3 kachori's at a time.
•The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
•It will not be crisp if the oil is too hot.
.Its better to make kachoris in batches. Roll out, stuff and deep fry 2 kachoris at a time. Keep the prepared kachoris covered through out the preparation process.
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