Palin Khasta Kachori

Recipe by
Total Time:
60-90 minutes
Serves:6
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Rate This Recipe
5

Ingredients

  • 1 cup - maida/all purpose flour
  • 1/2 cup - cold water
  • 2 tbsp - cooking oil
  • 1/4 tsp - salt
  • For filling:
  • 1/4 cup - yellow moong dal (No need to roast, just grind well)
  • 1 tsp - fennel seeds, (coarsely ground)
  • 1 tsp - Coriander seeds (coarsely ground)
  • 1 tsp - Red Chilli flakes
  • 1/2 tsp - Ginger powder
  • 1/4 tsp - dry Mango powder/amchur
  • Asafoetida, a pinch
  • 1/2 tsp - salt
  • 1 tbsp - oil
  • 2 tbsp - water
  • Oil for deep frying

How to Make Palin Khasta Kachori

  • In a mixing bowl add maida, oil, and salt; mix well to form a crumbled dough.
  • Slowly add cold water to it and mix well so that it forms a soft dough.
  • No need to knead too much.
  • Keep aside covered for 15-20 mins.
  • Filling preparation:
  • In a mixing bowl, add ground moong dal, coarsely ground fennel and coriander seeds, red chilli flakes, ginger and amchur powder, asafoetida and salt, lastly add oil, and mix well.
  • Now dry roast this mixture in a pan for about 3 minutes in medium flame.
  • Then add 2 tbsps of water to it and mix well and keep aside for 5 minutes so that the mixture absorbs the water well.
  • Method for making kachori:
  • Knead the dough for about 1 to 2 minutes, and divide it into 12 equal parts.
  • Flatten each ball of dough with hands (like a disc), with edges slightly thinner than the middle.
  • Now add a spoonful of mixture in the centre and gather all the sides together slightly press in the middle and keep aside.
  • Repeat the process for the remaining balls.
  • Meanwhile heat enough oil in a deep pan for deep frying.
  • If you put a pinch of dough in the oil, it should come up slowly, that's the correct temperature to fry kachoris.
  • Now take each ball with the gathered side upwards and press it slowly with end of your palm, make it to form a even small disc shape (not too thick not too thin)
  • Now put 5 or 6 filled kachoris one by one in the hot oil, and leave it for about 3 minutes, do not disturb it.
  • It will puff up nicely.
  • When all the kachoris are puffed up well, turn over and let it get cooked well, the other side too.
  • Fry until both the sides turn golden brown colour, drain it in a paper towel.
  • Repeat the process for the rest of the kachoris.
  • Crispy kachoris are now ready to eat.