Khasta Along With Dry Potato

4 from 3 votes

This is dipped fry recipe, sometimes we can have this recipe. It was a Sunday my daughter said to make either Samosa or khasta. Then I thought let me try khasta which is popular in North India. I served along with dry masala potatoes. In market they use more hot spices which is unbearable but at home we can adjust the spices according to our taste.
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings 2


  • Urdh dal 1/2 cup
  • Refine flour 1 cup
  • Asafoetida 1/2 tsp
  • Carom 1 tsp
  • Oil for deep fry 1 cup
  • Lemon juice 1 tsp
  • Salt
  • Sugar 1 pinch


  • Urdh soaked for 2 hours then strain the water and coarsely ground.
  • In between make a smooth dough with refine flour, salt, lemon juice, pinch of sugar, and 1 tbsp. Rest for 15 minutes.
  • Heat a frying pan add 1 tbsp oil then asafoetida, carom seeds, chilli powder and coarsely ground urdh salt. Stir continuously until non sticky. Then switch off the flame.
  • Divide the dough into equal parts then stuffed with cooked dal. Press with palm or light press with rolling pin.
  • Add oil in heated deep pan and deep fry. It will crisp and puffy. Ready to serve with masala potatoes.


Good recipe for kitty party, Sunday breakfast.

Please appreciate the author by voting!

4 from 3 votes

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