“Khasta” actually means flaky and is filled with urad dal mixture and deep fried in oil. This kachori must be puffed up and flaky outside, but hollow inside. This is also called as raj kachori or dal kachori.This snack comes in the shape of a flat disc shape.
Ever since I started blogging, I have been trying to make dishes which I have never attempted before. I ate this from a nearby chat shop and liked this a lot. I tried this making at home but the shape didn’t turn out well, so at last I made this in the shape of gujiya, but still it is puffed up and it tasted great.
Ever since I started blogging, I have been trying to make dishes which I have never attempted before. I ate this from a nearby chat shop and liked this a lot. I tried this making at home but the shape didn’t turn out well, so at last I made this in the shape of gujiya, but still it is puffed up and it tasted great.
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| Urad dal filling |
- Maida / All purpose flour- 2cups
- Urad Dal- 1cup
- Fennel seeds- 1tsp
- Coriander seeds- 1tsp
- Coriander powder- 1tsp
- Red chilli powder- 1tsp
- Oil- 2tbsp
- Baking powder- 1tsp
- Asafoetida- a pinch
- Salt- as required
- Oil- for deep frying
- Soak urad dal overnight and grind coarsely without any water. Keep 3tbsp of dal without grinding and mix this with the ground dal.
- Heat 1tsp of oil in a non stick pan. Add the ground urad dal, coriander seeds, fennel seeds, asafoetida, coriander powder and chilli powder. Stir well and cook till dry. Add salt and let it cool.
- Make a hard dough of all purpose flour, baking powder, salt and oil with water. Make lemon sized balls.
- Fill these balls with the above made urad dal filling and make into a desired shape.
- Heat oil in a kadai and fry these khastas on a very low flame till golden colour on both sides. It is cooked in a low flame because the crust should be crisp and gets cooked inside.
- Serve this along with tamarind and date chutney or with tomato sauce.
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