Lucknowi Khasta Kachori Recipe

Introduction:

Khasta Kachori is a flaky, golden-fried pastry of Lucknow's Royal Kitchens. Each bite gives you crisp layers of dough that is wrapped around a spicy potato filling. In the morning breakfast, suitable for tea snacks or festive gatherings, this kachoris balance the texture and aroma in which both look extraordinary and fun.

 Ingredients:

 For the dough:

• 2 cups all purpose flour  
• 2 tablespoons Semolina   
• 3 tablespoons ghee   
• A pinch of salt  
• Water, as needed  

 For filling:  

• 6-7 boiled potatoes
• 2 tablespoons of oil  
• 1 teaspoon cumin  
• 1 teaspoon fennel seed  
• 1/2 teaspoon asafoetida (hing)  
• 1 teaspoon ginger chili paste  
• 1 teaspoon coriander powder  
• 1/2teaspoon garam masala
• 1/2teaspoon red chilli powder  
• Salt, to taste  

 To fry:  

• Vegetable oil 

Recipe:

 Dough preparation:

1. Take a mixing bowl, combine all purpose flour, semolina, ghee and salt.  
2. Using your hands, rub the ghee into the flour until the mixture looks like breadcrumbs.  
3. Slowly add water, smoothly, mix in the dough.  
4. Cover with damp cloth and rest for 20-30 minutes.

Preparation:

1. Take a pan and heat oil  over medium heat . Now add cumin seeds, fennel seeds, and asafoetida. 
2. Add in ginger green chili paste and sauté until raw aroma fades. 
3. next step is to Add the boiled potato moong dal and fry for 3-4 minutes and stir continuously.  
4. Now add some dry spices like coriander powder, garam masala, red chilli powder and salt. Mix well and cook for another 5-6 minutes until the lentils are just cooked, but it has a shape.  
5. Remove from the heat and allow the filling to cool completely.  

 Shape and frying:

1. Divide the rest of the dough into 10-12 equal balls. Turn each ball into a small disk.  
2. Place a teaspoon of cold filling in the middle, bring the edges together and seal the stuffed balls.  
3. Gently flatten each ball between your palms or roll lightly to form a disc about 2–3 inches wide. 
4. Heat the oil in the pan .
5. Fry kachoris on medium heat, turning occasionally, until they puff up and turn golden brown. Drain on paper towels .  

 Serving instructions:

Serve hot kachoris with tangy  tamarind chutney , mint coriander chutney or spice yogurt. Pair with masala chai for the authentic Lucknowi snack experience.