Thursday, November 15, 2012

Khasta Kachori, Dahi Kachori or Raj Kachori

This one of my absolute favorite dishes. I grew up in Mumbai, and never thought of making it at home while I was there. Now, after moving to Seattle, I find that, most of the places here don't sell Khasta Kachoris. The ones that do, don't know what Khasta kachori is supposed to taste like. They just make puffed puri with any kind of stuffing they like, and sell it as "Bombay Khasta Kachori". I tried it once, and told my self, NEVER again will buy khasta kachoris from here. It is better to make them at home. It is fried, and it is time consuming to make these, so I don't make it often. Instead, I make it on occasions, just like I made them for Diwali this year.

The following recipe will make about 6-7 big kachoris.
1.5 cups Maida (All purpose flour),
1/2 Cups Water
1. teaspoon Salt,
1 Tablespoon Oil,

2 Tablespoon Oil,
1/2 Teaspoon Asafoetida
1/4 Cups Yellow Mung Daal, Soaked in Water for 4 hours Minimum,
1 Tablespoon Gram Flour,
1 Teaspoon Chili Ginger Paste,
1 Teaspoon Chili Powder,
1/2 Teaspoon Garam Masala Powder,
1 Teaspoon Amchur Powder,

1/2 Cup Cooked Mung Sprouts,
1/2 Cup Potatoes, Boiled and Cut into small pieces (optional)
1/2 Cup Khajur Imly Chutney,
1/2 Cup Green Chutney,
1 Cup Yogurt(dahi), Churned with 1/4 Cups of Water,
Chaat Masala, as needed,
1 Cup Fine Sev,

Mix the maida, oil and salt in a deep pan. Add a little water at a time to make medium stiff dough. Apply 2 drops of oil to your palms. Knead the dough one last time. Cover and keep aside.

Heat 1 tablespoon oil in a kadai(pan). Drain the mung daal and save the water. Add the daal to the kadai. Add salt and stir well. Add 3 tablespoons of the saved water to the mung daal and cook covered on medium low flame for 10-15 minutes, or until just tender. Keep an eye on the water. Add a little at a time if need. (We don't want the daal to get mushy, but we don't want any water leftover either) Take off the stove, and transfer the daal to a bowl. In the same pan, add another tablespoon of oil. Once hot, add the asafoetida and then immedietly add the gram flour. Stir and cook for 5-10 seconds. Now add the cooked mung daal, chili ginger paste, red chili powder, garam masala and amchur powder. Cook on medium flame for 4-5 minutes. Take off the stove. Spread it on a dish and let it cool completely. Divide the mixture in 6 equal portions.

Divide the dough into 6 equal portions. Roll out one section into 5 inch diameter disc. Put one portion of the stuffing (about 1-1.5 tablespoon) in the center of the disc. Gently, lift all sides of the disc and bring them up to the center. Press all sides into each other to seal. Roll lightly to press the sealed area. Cover with a plastic wrap, or wet paper towel and keep aside. Repeat the same process for the rest of the kachoris.

Note: The picture above is just after pressing the sealed edges to the center. I forgot to take a picture of the final rolled kachori.

Heat sufficient oil in a kadai. Once hot, change the temperature to low, and let the temperature rise again. Take off very tiny portion of the dough from one kachori (seal area, keep in the seal intact), and drop in the oil. If the dough rises back up on top immedietly, the oil is ready. Drop 2-3 kachoris in the oil. Keep the heat to low. Deep fry them on both sides for 10-15 minutes, or until golden brown, and firm. Take off the stove. Transfer onto an absorbent paper. Repeat the frying process for the rest of the kachoris. Let them cool completely before storing. Make sure that the kachoris have become hard/stiff. If any portion is soft, it is not done. Re-fry until done.

Sprouted Mung: Heat a little oil in a kadai. When hot, add the sprouted mung, salt and turmeric powder. Add a little water. Cover and cook on medium low flame for 10 minutes, or until just tender. Take off the stove.

To Serve:
Break the top portion of the shell of the kachori. Stuff with the mung sprouts, potatoes and chutneys. Sprinkle the chaat masala powder. Pour 1 ladle full of dahi on top of the kachori. Top it off with sev. Sprinkle some more chaat masala and serve.

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Aanal Shah said...

Hi Nehal,,

I tried out this Kachoris over weekend,But mine turn out soft after 2 hours(like regular puri)When i deep fried it it came out firm...Any suggestions....

Nehal said...

Hi Aanal,
The only thing I can think of is that the stuffing was not dried out properly before frying the kachoris. If there is any water remaining in the stuffing, it will become steam while frying the kachoris, but won't have a way to escape out, which will make the kachoris soft later.

Aanal Shah said...

Thanks Nehal..This is one of my favorite kachori, will try it out again and see...

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