The winter season officially calls for a cup of hot tea and enjoy just fried, hot Kachori while sitting on your balcony and listening to some music. Khasta Kachori can be a healthy and heavy snack as it is prepared for dal and is deep-fried.
Make this khasta kachori at home with this quick khasta kachori recipe.
One Khasta Kachori contains 195 calories.
- Energy 195 cal
- Protein 4.1g
- Carbohydrates 18.8g
- Fibre 0.9g
- Fat 11.5g
- Cholesterol 0mg
A khasta kachori can be kept in the refrigerator for 2-3 days. So if you make some extra kachori, it won’t be a problem. You may easily have it the next day by simply heating it in the microwave.
Ingredients
For Masala
- 2 tbsp Turmeric
- 1 tsp Ashwagandha powder
- ¼ tsp Pipli Powder
- 1 tsp Black Pepper powder
- A pinch of Asafoetida/ Hing
For Kachori Filling Paste
- 2 heaped tbsp Moong dal
- 3 heaped tbsp Urad dal
- 1 tsp Prepared Masala
- ½ inches Ginger
- 1 Fresh green chilli
- ½ tsp Fennel seeds
- A pinch of Carom seeds/ Ajwain
- Salt
For Potato Sabzi
- Oil
- 4 medium Potato, boiled, diced
- For the Kachori Dough
- 1 cup Refined flour/ maida
- 2 tbsp Oil
- ¼ tsp Carom seeds/ Ajwain
- A pinch of salt
- Chilled water for kneading
- Tadka for Potato Sabzi
- 1 tbsp Oil
- ½ tsp Crushed Fennel seeds & Coriander seeds
- 1 inch Ginger, chopped
- 2 Fresh green chilli, roughly chopped
- Prepared Fried Potatoes
- Salt
- 1 tsp Masala
Preparation
For Masala
- Take a bowl and add turmeric powder, ashwagandha powder, pipli powder, and mix it well.
For Kachori Filling Paste
- In a bowl mix moong dal, urad dal, prepared masala, ginger, green chillies, fennel seeds, carom seeds, salt, and make a coarse paste by grinding them in a grinder.
- Now, add citric acid and mix well.
For Potato Sabzi
- First, we will cut the potatoes into cubes and then deep fry them in hot oil until they turn golden brown in color and crispy.
- Now in a pan heat oil and add crushed fennel seeds & coriander seeds, ginger, green chilies, and sauté for a minute.
- Next, add the fried potatoes and toss them properly.
- Then add salt and masala and cook for a minute.
- Finally, mix dry mango powder.
- For the Kachori Dough
- Take a bowl and add maida, oil, carom seeds, salt, and mix it well until it looks like bread crumbs consistency.
- Now add chilled water and knead it into a semi-soft dough.
- Keep it covered for 15 minutes.
For Kachori
- Roll the dough into balls and it out.
- Add a spoon of filling and seal it.
- Now flatten it in your hands.
- Take oil in a kadhai and deep fry the filled dough on a medium flame.
- Fry until the kachoris turn golden brown and crispy on both sides.
The hot kachoris are ready. Serve them with green chutney or ketchup. If you are having the kachoris in the evening, do not forget to make that hot cup of chai.