Crispy Khasta Kachori Recipe: Delhi Street Food at Home
40 minutes
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About Crispy Khasta Kachori Recipe: Delhi Street Food at Home
Experience the irresistible crunch of authentic Delhi-style Khasta Kachoris, made easily at home! This recipe captures the essence of Old Delhi's street food scene, with a flaky, savory pastry filled with a flavorful spiced lentil mixture. It's the perfect brunch treat or a delightful snack.Forget complicated techniques – this recipe uses simple pantry staples to deliver exceptional results. The key lies in the precise balance of spices in the filling and the careful layering of the dough for a truly shatteringly crisp kachori. Get ready to transport your taste buds to the bustling streets of Delhi, all from the comfort of your kitchen! This recipe is perfect for those wanting to impress with a unique and delicious homemade dish.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Kachori Dough
- 1 cup All-Purpose Flour
- 4 tbsp Vegetable Oil
- 1/2 cup Water add more as needed to form a soft dough, approximately
- 1.5 tsp Salt
For the Spicy Lentil Filling
- 1/2 cup Mung Beans husked and split, split
- 3 tbsp Lentils black, husked and ground, split
- 1 tbsp Coriander Powder
- 2 tsp Chili Powder adjust to your spice preference, red
- 2 tbsp Aniseed also known as anise seeds
- 1 tbsp Garam Masala
- 1 pinch Asafoetida hing
- 1.5 tsp Salt to taste
- 2 Chilies finely chopped, green
- 2 tbsp Coriander finely chopped
- Vegetable Oil as needed, for deep frying
Instructions
Prepare the Dough
- Combine all-purpose flour, vegetable oil, salt, and water in a bowl. Mix until a soft, pliable dough forms. Cover and let it rest for at least 30 minutes.
Make the Filling
- In a separate bowl, combine the split mung beans, split black lentils, coriander powder, red chili powder, aniseed, garam masala, asafoetida, salt, green chilies, and fresh coriander. Mix well and set aside for 15 minutes to allow the flavors to blend.
Assemble the Kachoris
- Roll out small portions of the dough into thick circles. Place a spoonful of the lentil filling in the center of each circle.
Seal and Shape
- Carefully bring the edges of the dough together to completely enclose the filling, sealing it tightly to prevent leakage during frying. Gently flatten the kachori to a slightly thicker circle.
Fry the Kachoris
- Heat vegetable oil in a deep pan or wok over medium-high heat. Carefully place the kachoris in the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally for even cooking.
Serve
- Remove the kachoris from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney or potato curry.
Recipe Notes
Expert Tips for Perfect Khasta Kachoris
- For extra crispy kachoris, add a teaspoon of semolina (sooji) to the dough.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy kachoris.
- Ensure the oil is hot enough before adding the kachoris; this helps to seal the filling and create a crispy exterior.
- Use a good quality vegetable oil with a high smoke point for deep frying.
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Recipe Nutrition
Calories: 275kcalCarbohydrates: 18gProtein: 2gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gSodium: 1368mgFiber: 1g
Nishi Maheshwari
Articles: 11
4 Comments
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Such a beautiful dish! Can’t wait to try it.
This looks divine! Can’t wait to make it.
Such a delicious dish! Thank you.
This looks so tasty! Thank you.