Whole Wheat Khasta Kachori

With Holi a week away but I am already on a festive cooking spree with these Indian food recipes! Yesterday it was Gujia and Thandai Masala in my kitchen and today it is Whole Wheat Khasta Kachori. It is ‘his’ favorite Indian snack after samosas. Though I rarely give him a chance to indulge in deep fried snacks but any given day he can gulp 2 – 3 Kachoris in one go and today was the day. Being a lazy cook I always love snacks which can be stored well for a week. It does not mean I do not like freshly made snacks but when you have boxes full of such snacks (Mini Samosas, Khasta Kachori) in your kitchen shelf, life becomes much easier, especially during festivals when surprise visits by friends and family are not so surprising. 

In North India, Samosa and Kachori at roadside tea stalls are very common breakfast or evening snacks, one morning I got a chance to visit such tea stall with my friends. This street vendor was busy rolling outer covering for samosa, on the other hand, while talking on the phone to his family he was stirring the potato stuffing for the samosas; by the time one Chottu chopped a kilo of coriander for the masala. He loaded the samosa with coriander chutney, sweet tamarind chutney, and yogurt, which was a sheer delight with a cup of Cutting Chai.

There are so many options for the filling of the Khasta Kachori  – fresh peas, onion, cooked moong dal but I prefer using dry moong dal filling because it stays well for a longer period, easy to prepare with no mess. I have used whole wheat flour for the dough to avoid too much maida (all purpose flour) intake. It is great to use durum flour for the texture, if not available and you want crisp Kachori than use all purpose flour in the same amount or even a 50:50 combination of whole wheat and all-purpose flour can also be used to make the Kachori.