Khasta Kachori is a delightful Indian snack that is perfect for tea time or as a quick treat. The crispy outer shell combined with the tangy and spicy tamarind stuffing makes it a favorite among food lovers. This recipe is easy to follow and brings the authentic taste of kachori right to your kitchen.
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Mix flour, salt, carom seeds, white sesame, chili flakes, and ghee in a bowl.
Gradually add water and knead to form a stiff dough. Cover and let it rest for 15 minutes.
Soak tamarind in hot water for 10 minutes and strain the water.
Heat the strained tamarind water in a pan over low flame.
Add salt, black salt, cumin powder, red chili powder, black pepper powder, garam masala, and jaggery to the pan.
Cook the mixture on low flame until it thickens. Let it cool before using as stuffing.
Divide the dough into equal portions and roll each into a small circle.
Place a spoonful of stuffing in the center of each circle and seal the edges to form a ball.
Heat oil in a pan and deep fry the kachoris on medium flame until golden and crispy.
Ensure the dough is stiff to achieve a crispy texture.
Cook the tamarind stuffing on low flame to avoid burning.
Seal the edges of the kachori properly to prevent the stuffing from leaking during frying.
Can I use store-bought tamarind paste?
Yes, you can use store-bought tamarind paste. Adjust the quantity based on its concentration.
How do I make the kachoris extra crispy?
Ensure the dough is stiff and fry the kachoris on medium flame to achieve extra crispiness.
Can I bake the kachoris instead of frying?
Yes, you can bake them at 375°F (190°C) until golden brown, but they might not be as crispy as fried ones.
How long can I store the kachoris?
Kachoris can be stored in an airtight container for up to 2 days. Reheat them in an oven before serving.
Can I add other spices to the stuffing?
Yes, you can customize the stuffing with your favorite spices or add ingredients like crushed peanuts or raisins for variation.
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