
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:
- Take a mixing bowl, combine all purpose flour, semolina, ghee and salt.
- Using your hands, rub the ghee into the flour until the mixture looks like breadcrumbs.
- Slowly add water, smoothly, mix in the dough.
- Cover with damp cloth and rest for 20-30 minutes.
Preparation:
- Take a pan and heat oil over medium heat . Now add cumin seeds, fennel seeds, and asafoetida.
- Add in ginger green chili paste and sauté until raw aroma fades.
- next step is to Add the boiled potato moong dal and fry for 3-4 minutes and stir continuously.
- 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.
- Remove from the heat and allow the filling to cool completely.
Shape and frying:
- Divide the rest of the dough into 10-12 equal balls. Turn each ball into a small disk.
- Place a teaspoon of cold filling in the middle, bring the edges together and seal the stuffed balls.
- Gently flatten each ball between your palms or roll lightly to form a disc about 2–3 inches wide.
- Heat the oil in the pan .
- 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.