Khasta Kachori By Ranveer Brar

Khasta Kachori

Khasta kachori is a delicious fried puffed pastry filled with spicy moong dal mixture. Chef Ranveer Brar shares the authentic traditional recipe for kachori and serves it with aloo ki sabji.
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Serves

1-2

Cooking Time

15-20 Min

Meal Type

snacks

Preparation Time

10-12 Min

Difficulty

Medium

INGREDIENTS

  • For kachori
  • 1 cup all purpose flour
  • 1 tbsp semolina
  • 3 tbsp ghee
  • salt
  • water
  • For kachori filling
  • 2 tbsp ghee
  • 1/4 cup polished moong dal
  • 3/4 tsp powdered fennel seeds
  • 1 tsp turmeric
  • 1 tbsp red chilli powder
  • 1/2 tsp asafoetida
  • 1 tsp dry mango powder
  • salt
  • water
  • 1 tsp powdered sugar
  • For aloo ki sabji
  • 3 - 4 tbsp oil
  • 3 boiled potatoes
  • 1 tsp cumin seeds
  • 1 1/2 tsp coriander seeds
  • 1 tsp fennel seeds
  • salt
  • 1 tsp red chilli powder
  • 1 tsp red chilli powder
  • 1 tsp asafoetida
  • 1/2 tsp dry mango powder
  • 1/2 tsp kitchen king masala
  • oil for frying
  • coriander leaves
  • tamrind chutney

PREPARATION

  1. 1

    Mix all purpose flour, semolina, salt and ghee in a bowl. Add water to the mixture and knead it into a dough. Cover the dough with a muslin cloth and rest.
  2. 2

    Heat ghee in a pan and add moong dal, powdered fennel seeds, turmeric, chilli powder, asafoetida, dry mango powder, salt, water, powdered sugar and saute. Transfer the mixture to a blender and blend it into a smooth paste.
  3. 3

    Divide the dough into pieces and make a hollow into a piece. Stuff it with the kachori filling. Seal the dough ends and roll it into the shape of a circle. Deep fry the kachoris in oil.
  4. 4

    Fry the potatoes in oil and add crushed cumin seeds, coriander seeds, fennel seeds, salt, red chilli powder, asafoetida, dry mango powder, kitchen king masala and saute. Aloo ki sabji is ready to serve.
  5. 5

    Serve the khasta kachori with aloo ki sabji and onions.
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