Khasta Kachori Recipe ️

Ingredients

• 2 cups All-Purpose Flour (sifted; mix of whole wheat atta and maida for softness)
• 3 tablespoons Ghee (softened at room temperature)
• 1 teaspoon Kaloonji (Nigella Seeds)
• 1 teaspoon Ajwain (Carom Seeds)
• 1 teaspoon Salt (adjust to taste)
• ½ cup Water (lukewarm, add gradually)
• 1 cup Green Peas (fresh or frozen) (boiled and drained)
• 2 Green Chilies (finely chopped)
• 2 cloves Garlic (crushed)
• 2 tablespoons Oil (vegetable or canola) (for tempering the stuffing)
• ¼ teaspoon Hing (Asafoetida) (pinch)
• ¼ teaspoon Turmeric Powder
• 2 Dried Red Chilies (broken into pieces)
• 1 teaspoon Coriander Powder
• ½ teaspoon Red Chili Powder
• ¼ teaspoon Black Pepper Powder
• ½ teaspoon Chaat Masala
• ¼ teaspoon Kala Namak (Black Salt)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 2 Potatoes (medium, boiled, peeled and mashed)
• 2 cups Oil for Deep Frying (vegetable oil, medium‑high heat)

Instructions

1. Prepare the Dough

   In a mixing bowl combine sifted all‑purpose flour, kalonji, ajwain, and salt. Add softened ghee and rub it into the flour until the mixture resembles coarse crumbs.

   Time: PT10M

2. Knead and Rest the Dough

   Gradually add lukewarm water, mixing until a soft, non‑sticky dough forms. Knead for 2‑3 minutes, then cover with a damp cloth and let rest for 10 minutes.

   Time: PT10M

3. Make the Pea‑Potato Filling

   Blend boiled green peas, green chilies, and garlic into a coarse paste. Heat 2 tbsp oil in a pan, add a pinch of hing, turmeric, salt, and broken dried red chilies; sauté 1 minute. Add the pea paste and cook 2 minutes until moisture evaporates.

   Time: PT5M

4. Season the Filling

   Stir in coriander powder, red chili powder, black pepper, chaat masala, kala namak, and crushed kasuri methi. Cook 1 minute, then add mashed boiled potatoes, mixing until the stuffing is well combined and dry.

   Time: PT5M

5. Shape the Kachoris

   Divide the rested dough into 8 equal balls. Roll each ball into a 3‑inch circle, press a small indentation in the centre with your thumb, place 1‑2 tbsp of stuffing, fold edges over, seal, and gently roll again to a uniform thickness.

   Time: PT10M

6. Fry the Kachoris

   Heat oil in a deep skillet over low flame until warm (≈150°C). Slide in a few kachoris, fry slowly for 2‑3 minutes, then increase flame to medium‑high and fry until golden and crisp, about 2‑3 more minutes. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: Medium‑low then medium‑high

7. Serve

   Serve hot kachoris with tamarind chutney or yogurt dip.

   Time: PT0M

Nutrition Facts

Calories

500

Protein

8 g

Carbohydrates

55 g

Fat

25 g

Fiber

6 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Bread Flour
• Instead of Ghee: Unsalted Butter, Vegetable Oil
• Instead of Kaloonji (Nigella Seeds): Black Cumin
• Instead of Ajwain (Carom Seeds): Cumin Seeds
• Instead of Green Peas (fresh or frozen): Canned Peas
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Garlic: Garlic paste
• Instead of Oil (vegetable or canola): Sunflower Oil, Ghee
• Instead of Dried Red Chilies: Red Chili Flakes
• Instead of Kala Namak (Black Salt): Regular Salt
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek Seeds
• Instead of Potatoes: Sweet Potato
• Instead of Oil for Deep Frying: Canola Oil, Peanut Oil

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Skillet or Deep Frying Pan
• Spatula or Slotted Spoon
• Food Processor or Mortar & Pestle (optional)
• Plate for Resting Dough (optional)

Critical Steps — Do Not Skip

• Kneading a soft, non‑sticky dough and allowing it to rest.
• Cooking the pea‑potato mixture until dry to avoid soggy kachoris.
• Sealing the dough edges tightly before frying.
• Starting the fry on low heat to cook the interior before crisping the exterior.

Chef Tips from the Video

• Use cold water and ghee for a softer dough that yields a flaky crust.
• Crush kasuri methi between your palms to release its aroma before adding.
• For extra crunch, sprinkle a few roasted cumin seeds into the dough before kneading.

Troubleshooting

Storage

Refrigerator: Store cooked kachoris in an airtight container for up to 2 days; reheat in a skillet.

Freezer: Freeze uncooked, sealed kachoris on a tray, then transfer to a zip‑lock bag; fry directly from frozen.

Room temperature: Best eaten fresh; they become soft after a few hours at room temperature.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate; bring to room temperature before shaping.
• The stuffing can be made 2‑3 days in advance and stored in the fridge.

Frequently Asked Questions