Khasta Kachori is also one of the famous street food snacks of Jharkhand. Kachori is available in every roadside food stalls, handcart food stalls or market eateries. So what is Khasta Kachori? Khasta Kachori is a deep fried, puffed flaky pastry stuffed with different kinds of spicy fillings like Moong Dal (lentils), onion filling, Sattu filling etc. The filling depends on the likings and taste preferences of the people. In this blog I will be sharing the recipe of the Khasta Kachori with the spicy sattu/ roasted gram flour filling which is usually served with some spicy chutney or potato curry in Jharkhand and in every other place and homes.

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serves: 15 Kachori

Course: Snacks / Breakfast

Cuisine: Indian

Ingredients:

For the dough:

Wheat Flour 2 ½ cups

Carom seeds/ Ajwain ½ tsp

Ghee ¼ cup

Salt to Taste

Water as Required

For the Filling:

Sattu / Roasted Gram Flour 1 cup

Mustard oil ¼ cup

Red Chili Powder 1 tsp

Lemon Juice 3 tbsp

Salt to Taste

Oil to Fry

Directions:

1. In a large bowl, take the wheat flour, carom seeds and a pinch of salt. Mix them well. Then add the ghee to the flour and mix well by rubbing the flour between the palms. Mix the ghee into the flour to get crumbly texture and till the flour holds shape.
2. Now knead the flour into tight dough using cold water. Then cover the dough with damp cloth and keep aside for few minutes.
3. In a medium bowl, take sattu, add red chili powder, lemon juice and mix well. Add the salt according to your taste. Filling for the Kachori is ready.
4. Take the dough; divide the dough into 15 equal parts. Roll the dough into small balls between your palms without any cracks.
5. Take the dough balls and make a dent in the middle of the ball. Deepen it enough to fill a spoonful of sattu filling. Now fill the dent with a spoonful or two with the sattu filling.
6. Now bring the edges together and seal the top by slightly twisting it and press it against the dough ball. Keep the Kachori balls covered with a damp cloth till all is done.
7. Rub oil onto your palms; pat the dough flat on your palms by applying little pressure. Keep the edges thin and pat out 3 inch small flat disk shaped Kachori.
8. Heat the oil in a frying pan to deep fry the Kachori. Once the oil is hot, slide the Kachori into the hot oil. Fry the Kachori on medium high flame till it gets golden brown on both the sides.
9. To make puffy Kachori, splash hot oil over the Kachori. Once the Kachori are fried, keep them on the kitchen towel to soak excess oil. Fry maximum two Kachori in one go.
10. Serve the Kachori hot with Chutney of your choice or Aaloo Chana Jhor/ Aaloo Jhor.