Khasta kachori is stuffed with spicy chickpea flour (besan), deep-fried at a low to medium heat and is served with Mint chutney, Tamarind chutney and/or aloo chutney.
- 1 pound Maida
- ½ cup ghee
- Salt to taste
- 1 cup yogurt
- Chilled water
- 1 cup Besan (Chickpea Flour)
- 2 tbsp ghee
- 1 tsp soda bi carbonate
- 1 tsp salt
- Pinch of asafetida
- 1 tbsp fennel seeds crushed
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp amchur powder (dry mango powder)
- ½ tsp garam masala powder
- 1 glass water
- Mix the maida and salt in a mixing bowl. Add ghee, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add yoghurt and chilled water; knead to make smooth and pliable dough. Cover with plastic wrap and keep aside for half an hour.
- Roast besan in a heavy bottom pan on medium heat; add masala and water to form dough like structure. Remember the stuffing should be damp and not wet. It should be like stiff dough.
- Divide stuffing into 15-18 portions; keep aside.
- Now divide the maida dough equally into 15-18 portions. Shape each portion into a patty. Cover with a damp towel or plastic wrap.
- Flatten each patty into a 2-3 inch round structure. Place one portion of filling in the centre of the dough, and then bring the sides of the dough over the filling to enclose completely. Pinch the seams together until thoroughly sealed. Shape and stuff the remaining patties. Cover with a plastic wrap or a moist towel. Keep aside.
- Heat the oil in a wok (or kadhai) on medium heat. Slip in 3-4 patties (seam-side down) at a time. Fry until pale golden in color. Remember temperature is the most important part of the kachori making. Keep it medium or low-medium hot. The crust should be delicately blistered and crisp.
Do You Know?
Deep frying is a cooking method in which food is submerged in hot oil or fat.
If it is performed properly, it does not make food excessively greasy, because the moisture in the food repels the oil.
During deep frying the hot oil heats the water within the food, steaming it from the inside out; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface.
As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface.
However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food.
The correct frying temperature depends on the thickness and type of food, but in most cases it lies between 175 and 190 °C (345–375 °F).