Whole Wheat Khast Kachori Recipe
Whole Wheat Khasta Kachori is a popular Indian festive snack. Learn how to make crisp and tasty kachori in few simple steps.
Prep Time20 minutes mins
Cook Time25 minutes mins
Course: Snack
Cuisine: Indian
Servings: 12 kachori
Calories: 651kcal
For Kachori Dough
- 150 gram (approx 1 Cup) whole wheat flour (gehun ka atta)
- 50 ml (approx 4 tablespoon) refined oil (flavourless oil)
- 1 teaspoon salt
- 50 ml (approx ¼ Cup) cold water, to bind dough
For Kachori Filling
- 1 Cup moong dal namkeen packaged
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon brown sugar or jaggery
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon red chilli powder
- 1 teaspoon dry ginger powder (saunth)
- 1 teaspoon mango powder (amchur)
- 1 teaspoon refined oil
- ¼ teaspoon hing (asafoetida)
Other Ingredients
- 3 Cup vegetable oil, deep-frying
How To Make Kachori 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 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 to a food processor or mixer. Add all the remaining ingredients (spices, salt, and 1 teaspoon of vegetable oil) to the mixer. Blend to a coarse powder.
Transfer to a bowl. We require a crunchy mixture and not a fine powder for the filling.
How To Shape Kachori
To shape the kachoris, divide the dough into ten lemon-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 ½ 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 dim sum. Flatten the kachori gently with the pressure of your palm. Each kachori is 2 - 2 ½ inches wide. DO NOT use a rolling pin.
How To Fry Kachori
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. The dough should sizzle, and come on the surface immediately rather than sitting at the bottom of the pan.
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. Flip them regularly to get even cooking and color.
Serve Khasta Kachori with sweet chutney.
- I use whole wheat flour for the kachori dough. You can use all-purpose flour and wheat flour in the ratio of 50:50.
- I use moong dal namkeen instead of cooked dal for my kachori filling. No need to cook this filling.
- Do not make a fine powder of the filling. A bit of coarse texture is ideal for kachori stuffing.
- Use the ice-cold, chilled water to bind the dough. U
- Fill each kachori with only 1 ½ teaspoon of filling.
- Do not press the kachori too hard after stuffing. Each kachori is only 2 to 2 ½ inches wide.
- Always fry kachori on low to medium heat for that beautiful golden color, perfect crust, and fully cooked layers.
Calories: 651kcal | Carbohydrates: 22g | Protein: 6g | Fat: 61g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 38g | Trans Fat: 1g | Sodium: 203mg | Potassium: 36mg | Fiber: 2g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg