Holi Special Recipe – 3 style Khasta Kachori Recipe

By:    Posted On: 10th-03-17

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Holi Special Recipe - 3 style Khasta Kachori Recipe
 
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Khasta kachori Recipe in 3 styles, filled with spicy stuffing. Holi Special Recipe for your guests. Serve it with green chutney or sauce.
Author:
Recipe type: Holi Special Snacks
Cuisine: Indian
Serves: 4
Ingredients
  • For Outer covering /Dough:

  • All-purpose Flour (Maida) – 2 cups
  • Oil – ¼ cup
  • Salt – 1 tsp (to taste)
  • Water


  • For Chana Daal Filling (Split Bengal Gram):

  • Oil – 1 tbsp
  • Asafoetida (Hing) – ⅛ tsp
  • Grated Ginger – 1 tbsp
  • Chana Daal (Split Bengal Gram) – ½ cup
  • Red Chilli Powder – ¼ tsp
  • Roasted Cumin Seeds (Bhuna Jeera) – ½ tsp
  • Dry Mango Powder (Amchur) – ½ tsp
  • Salt – ½ tsp (to taste)


  • For Urad Daal Filling (Black Gram Skinned):

  • Oil – 1 tbsp
  • Asafoetida (Hing) – ⅛ tsp
  • Grated Ginger – 1 tsp
  • Fennel Seeds (Saunf) – ¼ tsp
  • Coriander Powder (Dhaniya) – ¼ tsp
  • Green chillies chopped – 2 (to taste)
  • Urad Daal (Black Gram Skinned) – ½ cup
  • Chaat Masala – ½ tsp
  • Dry Mango Powder (Amchur) – ½ tsp
  • Red Chilli Powder – ¼ tsp
  • Salt – ½ tsp (to taste)
  • Garam Masala – ¼ tsp


  • For Corn Filling:

  • Oil – 1 tbsp
  • Fennel Seeds (Saunf) – ¼ tsp
  • Coriander Powder (Dhaniya) – ½ tsp
  • Grated Ginger – ½ tbsp
  • Green chillies chopped – 2 (to taste)
  • Sweet corns – ½ cup
  • Chaat Masala – ½ tsp
  • Salt – ¼ tbsp (to taste)
  • Grated Cheese – 1 tbsp
  • Coriander Leaves chopped – 1 tbsp
Instructions
  1. Making the Dough:

  2. Take 2 cups all-purpose flour. Add ¼ cup oil and salt.
  3. Mix it by rubbing the flour and oil using your fingertips. It should looks like breadcrumbs.
  4. Add water gradually to make smooth dough. (similar to poori dough)
  5. Cover it with wet cloth.
  6. Keep aside.


  7. Making Chana Daal Filling:

  8. Wash and soak ½ cup chana daal for 1- 2 hrs.
  9. Drain the excess water and coarsely grind the daal in mixer/blender.
  10. The quantity of daal is now approx. 1 cup after soaking.
  11. Heat 1 tbsp oil in a non-stick pan.
  12. Add ⅛ tsp hing, 1 tsp grated ginger. Fry it for few seconds.
  13. Add soaked and coarsely grind chana daal. Mix well.
  14. Add ¼ tsp red chilli powder, ½ tsp roasted cumin seeds, ½ tsp dry mango powder, salt.
  15. Mix well and cook till all the moisture has dried up.
  16. Remove off the heat and let the mixture cool.


  17. Making Urad Daal Filling:

  18. Wash and soak ½ cup Dhuli Urad Daal for 1- 2 hrs.
  19. Drain the excess water and coarsely grind the daal in mixer/blender.
  20. The quantity of daal is now approx. 1 cup after soaking.
  21. Heat 1 tbsp oil in a non-stick pan.
  22. Add ⅛ tsp hing, 1 tsp grated ginger, ¼ tsp fennel seeds, ¼ tsp coriander powder, green chillies. Fry it for few seconds.
  23. Add soaked and coarsely grind urad daal. Mix well.
  24. Add ½ tsp Chaat masala, ½ tsp Amchur powder, ¼ tsp red chilli powder, salt.
  25. Mix well and cook till all the moisture has dried up. Add ¼ tsp Garam Masala.
  26. Remove off the heat and let the mixture cool.


  27. Making Corn Filling:

  28. Heat 1 tbsp oil in a non-stick pan.
  29. Add ¼ tsp fennel seeds, ½ tsp coriander powder, ½ tbsp grated ginger, Green chillies. Fry it for few seconds.
  30. Add boiled and coarsely grind corns (sweet corns). Mix the mixture well.
  31. Now add ½ tsp chaat masala, salt.
  32. Cook till almost the mixture has dried up.
  33. Add grated cheese, coriander leaves. Mix well.
  34. Remove off the heat and let the mixture cool.


  35. Making Khasta Kachori Recipe:

  36. Knead the dough again and make it smooth.
  37. Divide the dough into 14 equal portions and make it small balls.
  38. Take each ball and roll out into small puris.
  39. Place a portion of stuffing in the centre and bring the edges together to form a ball. Flatten slightly.
  40. Heat sufficient oil in a kadai and deep fry kachoris on low heat for three to five minutes or until golden brown and crisp.

 

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Author: Khushboo Sharma

Hi am Khushboo, MTech in embedded systems and a mother to a most lovable little angel girl. I was born and raised in small town Muzaffarnagar, U.P. which is famous for its Asia's largest gud/jaggery market. I was introduced to cooking or should say the place kitchen only after my marriage, because i was never serious about cooking. But as I was raised in a food loving family so I was always curious about various local and authentic food around. Join me in my journey to explore food, my way.
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