Wheat flour - Khasta Kachori. Recipe

Name: Wheat Flour - Khasta Kachori. Recipe
Total time: 45 min
Yield: 12
Cuisine: Indian

Kachori is a deep-fried, crisp, and flaky Indian snack stuffed with a delicious vegetarian filling. It is one of the most popular street food in India. One can enjoy kachori for breakfast with aloo ki sabzi or for an evening snack with green chutney. There are many versions of kachori – dal kachori, khasta kachori, pyaaz kachori, matar kachori, and so on.

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Ingredients For Wheat flour - Khasta Kachori. Recipe

as required For kachori dough
151 gram ▢(approx Cup) whole wheat flour (gehun ka atta)
54 ml ▢(approx tablespoon) refined oil (flavourless oil)
1 teaspoon ▢salt
50 ml ▢(approx ¼ Cup) cold water
as required to bind dough
as required For kachori filling
1 cup ▢moong dal namkeen packaged
1 tablespoon ▢coriander seeds
1 tablespoon ▢cumin seeds
1 tablespoon ▢kasuri methi (dried fenugreek leaves)
1 tablespoon ▢brown sugar or jaggery
1 teaspoon ▢fennel seeds (saunf)
1 teaspoon ▢Red Chilli Powder
1 teaspoon ▢dry ginger powder (saunth)
1 teaspoon ▢mango powder (amchur)
1 teaspoon ▢refined oil
as required ▢¼ teaspoon hing (asafoetida)
as required Other ingredients
3 cup ▢Vegetable oil
as required deep-frying

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Directions : Wheat flour - Khasta Kachori. Recipe

STEP 1.How To Make Kachori Dough
STEP 2.Mix the flour, salt and oil in a mixing bowl. Combine the mixture using your fingers to get the bread crumbs like consistency.
STEP 3.Add the chilled water one tablespoon at a time, and start binding the dough. Add water in small portions.
STEP 4.Once the dough comes together, knead it for 5 minutes. The dough should be soft yet firm to touch. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.
STEP 5.How To Make Kachori Filling
STEP 6.Meanwhile, prepare the filling for kachori. Add namkeen to a food processor or mixer. Add all the remaining ingredients (spices, salt, and 1 teaspoon of vegetable oil) to the mixer. Blend to a coarse powder.
STEP 7.Transfer to a bowl. We require a crunchy mixture and not a fine powder for the filling.
STEP 8.How To Shape Kachori
STEP 9.To shape the kachoris, divide the dough into ten lemon-sized balls. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then edges.
STEP 10.Place 1 ½ teaspoon of filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a dim sum. Flatten the kachori gently with the pressure of your palm. Each kachori is 2 – 2 ½ inches wide. DO NOT use a rolling pin.
STEP 11.How To Fry Kachori
STEP 12.Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. The dough should sizzle, and come on the surface immediately rather than sitting at the bottom of the pan.
STEP 13.Fry Kachori in small batches on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. Flip them regularly to get even cooking and color.
STEP 14.Serve Khasta Kachori with sweet chutney

Nutrition
value

722

calories per serving

70 g Fat6 g Protein19 g Carbs5 g FiberOther

Current Totals

70 g Fat
6 g Protein
19 g Carbs
5 g Fiber

MacroNutrients

Carbs
19 g
Protein
6 g
Fiber
5 g

Fats

Fat
70 g

Vitamins & Minerals

Calcium
36 mg
Iron
2 mg
Vitamin A
31 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
21 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
11 mg
Copper
0 mcg
Magnesium
55 mg
Manganese
1 mg
Phosphorus
125 mg
Selenium
15 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe submitted for Cook with Slurrp contest on Slurrp community

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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