How To Make Khasta Kachori

How To Make Khasta Kachori

📄Ingredients
For the Dough:
• 2 cups all-purpose flour (maida)
• 1/4 cup oil or ghee
• 1/2 tsp salt
• Water (for kneading)
For the Stuffing:
• 3–4 medium boiled potatoes (peeled and mashed)
• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 1 tsp ginger (chopped or paste)
• 1–2 green chilies (finely chopped)
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 tsp amchur (dry mango powder) or lemon juice
• Salt (accordingly)
• 2 tbsp chopped coriander leaves (optional)
For Frying:
• Oil for deep frying it.
👩‍🍳Instructions

1. Make the Dough:
   • In a bowl, mix flour, salt, and oil/ghee.
   • Rub the oil into the flour using your fingers until crumbly.
   • Gradually add water and knead a tight dough.
   • Cover with a damp cloth and let rest for 30–40 minutes.
2. Make the Aloo Stuffing:
   • Heat 1 tbsp oil in a pan.
   • Add cumin seeds, hing, ginger, and green chilies. Mix for a few seconds.
   • Add turmeric, chili powder, coriander powder, and mashed potatoes.
   • Mix well and cook for 3–5 minutes.
   • Add amchur or lemon juice, garam masala, salt, and chopped coriander.
   • Cook until mixture is dry. Let it cool completely.
3. Assemble the Kachoris:
   • Divide dough and filling into equal-sized balls.
   • Roll out each dough ball slightly into a small disc.
   • Place the potato filling in center, gather the edges and seal it.
   • Gently flatten into a disc with your hands.
4. Fry the Kachoris:
   • Heat oil on medium-low flame.
   • Fry 2–3 kachoris at a time on low heat till golden brown and crispy.
   • Don’t rush the frying – slow frying.
   🍽️Serving Ideas
   • Serve hot with tamarind chutney, mint chutney, or a side of kachori-wali aloo sabzi.
   • You can also serve it as a chaat with yogurt, chutneys, onions, and sev on top.