Khasta Kachori is a popular Indian snack. This is a whole wheat khasta kachori stuffed with a unique filling of moong dal namkeen and spices. Serve kachori with spicy mint chutney and sweet tamarind chutney for a delicious teatime snack.
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 a tea stall with my friends. This street vendor was busy rolling outer covering for kachori, on the other hand, while talking on the phone to his family he was stirring the potato stuffing for the kachori.
By the time one of his assistants chopped a kilo of coriander for the masala. He loaded the kachori with coriander chutney, sweet tamarind chutney, and yogurt, which was a sheer delight with a cup of cutting chai.
Whole Wheat Khasta Kachori is one of the husband’s favorite Indian snacks after samosas. Though I rarely give him a chance to indulge in deep-fried snacks. Any given day he can gulp 2 – 3 kachori in one go and today was the day.
Being a lazy cook I always love snacks which can be stored well for a week. When you have boxes full of such snacks (Mini Samosas, Khasta Kachori) on your kitchen shelf, life becomes much easier, especially during festivals when surprise visits by friends and family are not so surprising.
There are so many options for the filling of the whole wheat khasta kachori – fresh peas, onion, and 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. 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
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Whole Wheat Khast Kachori Recipe
Ingredients for Kachori dough
- 1 Cup whole wheat flour
- Salt to taste
- 2 tablespoon refined oil
- Chilled water to bind the dough
Ingredients for Kachori Filling:
- ½ Cup Moong Dal Namkeen packaged
- 1 teaspoon asafoetida (hing)
- 2 teaspoon each cumin powder, coriander powder, red chilli powder, mango powder, fennel powder
- 1 teaspoon pomegranate seeds powder (anardana)
- 1 teaspoon Chaat masala
- 2 teaspoon all-purpose flour (maida) dissolved in 2 tablespoon of water
- Oil for deep-frying
How To Make Kachori Dough:
- To bind the dough, mix the flour, salt and oil in a mixing bowl. Combine the mixture using your fingers to get the bread crumbs like consistency.
- Add the chilled water one tablespoon at a time, and start binding the dough. Add water in small portions.
- Once the dough comes together, knead it for 5 – 6 minutes. The dough should be soft yet firm to touch. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.
How To Make Kachori Filling:
- Meanwhile, prepare the filling for kachori. Add namkeen in a food processor or mixer.
- In a pan dry roast all the spices till aromatic. Allow them to cool a bit. Then add them in the same food processor jar as namkeen.
- Blend them together to make a coarse mixture. Transfer to a bowl. We require crunchy mixture and not a fine powder for the filling.
How To Assemble Kachori:
- To shape the kachoris, divide the dough into twelve small-sized balls. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then edges.
- Place 1 teaspoon of filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a dimsum. Proceed to make all 12 balls. Let the filled ball sit for 3 – 4 minutes before flattening.
- Place the filled balls on a flat surface with the seams facing up. Using the base of your palm, slowly and gently flatten them into about three inches in diameter.
- Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
- Fry Kachori in small batches on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.