Holi Special Recipe – 3 style Khasta Kachori Recipe
Recipe Type: Holi Special Snacks
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Khasta kachori Recipe in 3 styles, filled with spicy stuffing. Holi Special Recipe for your guests. Serve it with green chutney or sauce.
Ingredients
- For Outer covering /Dough:[br][br]
- All-purpose Flour (Maida) – 2 cups
- Oil – 1/4 cup
- Salt – 1 tsp (to taste)
- Water[br][br][br]
- For Chana Daal Filling (Split Bengal Gram):[br][br]
- Oil – 1 tbsp
- Asafoetida (Hing) – 1/8 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)[br][br][br]
- For Urad Daal Filling (Black Gram Skinned):[br][br]
- Oil – 1 tbsp
- Asafoetida (Hing) – 1/8 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[br][br][br]
- For Corn Filling:[br][br]
- 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
- Making the Dough:[br][br]
- Take 2 cups all-purpose flour. Add ¼ cup oil and salt.
- Mix it by rubbing the flour and oil using your fingertips. It should looks like breadcrumbs.
- Add water gradually to make smooth dough. (similar to poori dough)
- Cover it with wet cloth.
- Keep aside.[br][br][br]
- Making Chana Daal Filling:[br][br]
- Wash and soak ½ cup chana daal for 1- 2 hrs.
- Drain the excess water and coarsely grind the daal in mixer/blender.
- The quantity of daal is now approx. 1 cup after soaking.
- Heat 1 tbsp oil in a non-stick pan.
- Add 1/8 tsp hing, 1 tsp grated ginger. Fry it for few seconds.
- Add soaked and coarsely grind chana daal. Mix well.
- Add ¼ tsp red chilli powder, ½ tsp roasted cumin seeds, ½ tsp dry mango powder, salt.
- Mix well and cook till all the moisture has dried up.
- Remove off the heat and let the mixture cool.[br][br][br]
- Making Urad Daal Filling:[br][br]
- Wash and soak ½ cup Dhuli Urad Daal for 1- 2 hrs.
- Drain the excess water and coarsely grind the daal in mixer/blender.
- The quantity of daal is now approx. 1 cup after soaking.
- Heat 1 tbsp oil in a non-stick pan.
- Add 1/8 tsp hing, 1 tsp grated ginger, ¼ tsp fennel seeds, ¼ tsp coriander powder, green chillies. Fry it for few seconds.
- Add soaked and coarsely grind urad daal. Mix well.
- Add ½ tsp Chaat masala, ½ tsp Amchur powder, ¼ tsp red chilli powder, salt.
- Mix well and cook till all the moisture has dried up. Add ¼ tsp Garam Masala.
- Remove off the heat and let the mixture cool.[br][br][br]
- Making Corn Filling:[br][br]
- Heat 1 tbsp oil in a non-stick pan.
- Add ¼ tsp fennel seeds, ½ tsp coriander powder, ½ tbsp grated ginger, Green chillies. Fry it for few seconds.
- Add boiled and coarsely grind corns (sweet corns). Mix the mixture well.
- Now add ½ tsp chaat masala, salt.
- Cook till almost the mixture has dried up.
- Add grated cheese, coriander leaves. Mix well.
- Remove off the heat and let the mixture cool.[br][br][br]
- Making Khasta Kachori Recipe:[br][br]
- Knead the dough again and make it smooth.
- Divide the dough into 14 equal portions and make it small balls.
- Take each ball and roll out into small puris.
- Place a portion of stuffing in the centre and bring the edges together to form a ball. Flatten slightly.
- Heat sufficient oil in a kadai and deep fry kachoris on low heat for three to five minutes or until golden brown and crisp.
