Khasta Kachori is typically north, west and central Indian snack. The fillings can be of different kinds. The one with lentil based dried stuffing are more popular in the northern and western regions of India.
Khasta Kachori are often served with the sweet chutney and cilantro chutney. This, Khasta Kachori are usually deep fried. But today, I baked them instead of deep frying. But believe me there is no change in taste at all. You won’t feel any difference.
The best thing about this Baked Khasta Kachori is you can store them in air tight container for up to 3 – 5 days. When unexpected guests arrive, warm up the kachoris in a oven for about 10 minutes, fill them with curd and both chutneys, sprinkle some sev and onion and serve.
Maida / All purpose flour – 2 cups
Salt to taste
Oil or ghee – 1/4 cup
Yellow Moon dal – 1/2 cup Soaked 4 to 6 hours
Cumin seeds – 1 tsp
Chili powder – 1 tsp
Garam masala – 1 tsp
Salt to taste
Asafoetida – 1/4 tsp
Dry Mango powder (Amchur Powder) – 1 tbsp
Chaat masala – 1 tsp
Coriender and cumin powder – 1 tsp
Turmeric powder – 1/4 tsp
Chopped Cilantro – 2 tbsp
Chopped Mint – 1 tbsp
Fennel seeds – 1 tsp
Oil – 3 tbsp
1. Combine all the ingredients and knead into a firm dough using a water.
2. Cover it with damp cloth and Keep it aside for 15 minutes.
3. Divide it into equal parts and keep covered with wet cloth.
1. Heat oil in a pan. Add cumin seeds, Fennel seeds and asafoetida. Let cumin seeds crackle.
2. Add Chili powder, cumin and coriander powder, turmeric, garam masala and salt. Let it cook for 4 to 5 seconds. Add 1 cup of water. Mix them very well.
3. Add soaked moong dal into masala mixture. Add more 1/2 cup of water and let the dal cook for about 5 to 7 minutes or until the dal and masalas are cooked. Add Amchur powder and chaat masala powder. Mix them very well.
4. Add chopped coriander / cilantro and mint. Mix it very well. Switch off the flame and let it cool completely. Your mixture should be dry.
Preheat oven on 375 degree F.
1. Roll out each portion of the dough into a poori.
2. Place spoon full of stuffing in the center of rolled poori.
3. Seal the edges by stretching it over the filling mixture. Seal the ends tightly. Slightly press each kachori with your palm.
4. Place each kachori on a baking tray. Apply some oil over the kachories.
5. Bake them for 25 to 30 minutes or until light brown. Flip the kachoris 2 – 3 times for even coloring.