Crispy Khasta with Spicy Dry Potato Filling: A North Indian Delight

2 hours 30 minutes

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Crispy Khasta with Spicy Dry Potato Filling: A North Indian Delight - Plattershare - Recipes, food stories and food lovers

4.20 from 5 votes
Homestyle CookingIndian

About Crispy Khasta with Spicy Dry Potato Filling: A North Indian Delight

Satisfy your craving for crispy, flavorful treats with this homemade Khasta recipe! Inspired by a Sunday family request, this recipe offers a delicious alternative to samosas, perfect for breakfast, brunch, or a satisfying snack. The khasta's delicate texture and aromatic blend of asafoetida, carom seeds, and urad dal will tantalize your taste buds.
Unlike store-bought versions, this recipe lets you control the spice level, making it adaptable to your family's preferences. The accompanying dry potato masala adds a hearty and flavorful element, creating a complete and memorable meal.
This easy-to-follow recipe guides you through each step, from preparing the dough to achieving perfectly puffed and crispy khasta. Get ready to impress your loved ones with this authentic North Indian culinary gem!
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Recipe Time & More

Prep2 hours 15 minutes
Cook15 minutes
Total2 hours 30 minutes
Calories1353 kcal
Serves2
Served AsBreakfastBrunchSnacks
Recipe TasteSaltySavourySourSweetTangy

Ingredients
 

For the Khasta Dough

  • 1 cup All-Purpose Flour refined flour
  • 1/2 cup Gram black, split black lentils; also known as urdh dal. soak for at least 2 hours before grinding.
  • 1.5 tsp Salt adjust to taste
  • 1 tsp Lemon Juice
  • 1/4 tsp Sugar
  • 2 tbsp Water add as needed to form a soft dough

For the Khasta Filling

For Deep Frying

  • 2 cup Oil for deep frying
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Instructions
 

Prepare the Urad Dal Filling

  • Soak the urad dal for at least 2 hours. Drain well and coarsely grind.
  • Heat 1 tablespoon of oil in a pan. Add asafoetida, carom seeds, red chili powder, and turmeric powder (if using). Sauté briefly until fragrant. Add the ground urad dal and salt. Cook, stirring constantly, until the mixture is dry and no longer sticky. Set aside to cool.

Prepare the Khasta Dough

  • In a large bowl, combine the all-purpose flour, salt, and sugar. Gradually add water and lemon juice, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for at least 15 minutes.

Assemble and Fry the Khasta

  • Divide the dough into small, equal-sized balls. Roll each ball into a thin circle. Place a spoonful of the cooled urad dal mixture in the center. Gently fold the dough over the filling to form a half-moon shape, pressing the edges to seal.
  • Heat the oil for deep frying in a large, deep pan over medium-high heat. Carefully place the khasta into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and puffed up, turning occasionally for even cooking. Remove and drain on paper towels.

Prepare the Dry Potato Masala (Optional)

  • Boil potatoes until tender. Mash them well. Heat 1 tablespoon of oil in a pan. Add your preferred spices (e.g., cumin seeds, coriander powder, chili powder) and sauté until fragrant. Add the mashed potatoes and salt. Cook until the potatoes are dry and well-spiced.

Serve

  • Serve the crispy khasta hot with the dry potato masala, or enjoy them on their own.

Recipe Notes

Expert Tips for Perfect Khasta:

  • For extra crispy khasta, use a good quality refined flour and ensure the dough is not too soft or sticky.
  • Don't overcrowd the pan while deep frying, as this will lower the oil temperature and result in oily khasta.
  • For a richer flavor, add a pinch of baking soda to the dough.
  • Experiment with different spice combinations in the urad dal filling and dry potato masala to personalize your khasta.

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4.20 from 5 votes

Recipe Nutrition

Calories: 1353kcalCarbohydrates: 76gProtein: 18gFat: 110gSaturated Fat: 16gPolyunsaturated Fat: 28.2gMonounsaturated Fat: 56.4gSodium: 1710mgFiber: 9gSugar: 2g

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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