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Kachori (Khasta, Pyaz & Peas )
If you think, I am just off my rockers, then I ask you to make these. And NO, no touching them. Instead sit and take photos for next few minutes!!!!!! We were given 3 fillings for this recipe - Moong dal filling which is the traditional filling for making khasta kachori, then peas filling and Onion (pyaz) filling. I made a little of all the fillings. Its hard to choose between them, they were all v good. But if you forced me with one, I would go with traditional one - Moong dal :) The pictorial below is with this only.
Resting Time for the Dough is app 1/2 hr - 1 hr
Frying time for the Kachoris - 20 mins for each batch app.
Soaking Time for the Filling is app. 1 hr
Cooking Time for the Filling is app 15 mins
Yields - 15
- All purpose flour / Maida - 2 cups
- Oil/ Ghee - 1/4 cup ,
- Salt - 1/2 tsp
- Water for kneading
- For Khasta Kachori - Moong Dal Filling
- Split Moong Dal (yellow) - 1/2 cup
- Cumin Seeds - 1 tsp
- Hing / Asafoetida - a pinch
- Curry Leaves - 2 tsp chopped fine (opt)
- Green Chilli - Ginger paste - 1 tsp
- Sauf / Fennel seeds powder - 1 tsp
- Garam Masala - 1/2 tsp
- Red Chilli powder - 1/2 tsp
- Mango powder / Amchur - 1 tsp
- Oil - 1 tsp
- Salt to taste
- For Muttar Ki Kachori - Peas Filling
- 2 cups green peas
- 1 teaspoon green chillies, chopped
- 1 teaspoon ginger, grated
- 1/2 teaspoon nigella seeds (kalonji)
- 2 teaspoons fennel seeds (saunf)
- 2 bay leaves
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 4 tablespoons chopped coriander
- 2 tablespoons oil
- salt
- For Pyaz Ki Kachori - onion filling
- 2 cups onions, finely chopped
- 1 teaspoon nigella seeds (kalonji)
- 2 teaspoons fennel seeds (saunf)
- 2 bay leaves
- 1½ teaspoons green chillies, finely chopped
- 2 tablespoons Bengal gram flour (besan)
- 2 teaspoons coriander (dhania) powder
- 2 teaspoons chilli powder
- 1 teaspoon garam masala
- 3 tablespoons chopped coriander
- 2 tablespoons oil
- salt to taste
Method - For making the Pastry
Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.
Special Tips / Notes for the dough:
1. Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
2. The dough could spring back for many reasons:
-Dough is too cold (If wet cloth is used)
-Dough is not soft enough.
-Not kneaded for enough time.
-Oil is less.
-Not rested enough.
Method - to make the Moong dal filling
Wash and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more. Drain the water well.
Heat oil in a pan. Add the hing and cumin seeds. Once the seeds splutter add the curry leaves. Add the dal. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.Cook for another 10 minutes on low till the dal turns slightly brown.Add all the masala. Cook for few minutes till the aroma of the spices hit you. Add Salt. Remove from heat and keep aside to cool.
Note:
Have to apologize! Just when I was drafting this post, did I realize that I have forgotten to take this step completely! I think in the heat of the moment, it completely slipped my mind. But the instructions are straight forward and you can see how it looks in the pictures below.
Special Tips / Notes for the filling:
1.The fillings have to be really dry if not when rolling they will ooze out when rolling.
2.Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.
3.For idea on pressing the filled kachori, check out Manjula's method. If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.
4.Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.
Method To Make Kachori's
Make a small ball from the dough.
Turn and cook the other side for another 6 minutes or till its golden brown in color.Remove when done, cool and store in airtight container.
- Special Tips / Notes for making the Kachoris:
- You can fry 3 kachori's at a time.
- The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
- It will not be crisp if the oil is too hot.
- Method - For the green pea filling
- Coarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
- Heat the oil in a pan,add the nigella seeds,fennel seeds,bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
- Add the chilli powder,garam masala,coriander and salt and saute for 2 more minutes. Remove the bay leaves and discard. Divide into 12 equal portions.
- Method - To make the onion filling
- Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
- Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
- Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
- Divide into 12 equal portions and keep aside.
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I’m glad I found your web-site while browsing on an Internet! Amazing recipes with beautiful pictures. Thank you.
definitely going to try this soon:)
vowww, looks delicious
hiya.. it seems yuummy.. I wanted to know how long these kachoris stay fresh.. like I am planning for a trip to swiz and so need to prepare some food for journey so how abt dal and pyaaz kachoris? is this a good idea to consume them on on 3-4th day? please help me with some more ideas.. Thanks.
I was looking for the recipe and found this looks vary easy to make I will try for a friends party.thank you!!
Hi KD/Dk,
tried out both kasta n peas Kachori.. They turned super crisp n yum…. Wow… Still can feel the taste on my buds.
Fooled my hubby dear that its store brought n later revealed the truth.Guess wat he was really surprised to know that these super yum kachoris came out of my kitchen…
Thx a lot again for sharing.. Keep posting more
Hey KD, nice recipe & mouth watering photos. I wanted to know how long (how many days) can we store moong daal khastas? If we have to store it for long, should we skip soaking it in water. Alternatively, we can grind daal, mix masala & fry it then we can add some water & make it a dry mixture. Will that work?
Very nice! Was looking for kachori recipes for Holi and this looks perfect. Will be trying this very soon..
Wow, great pics, amazing recipe. I’ll try making them this weekend.
Thanks!
Wow, great pics, amazing recipe. I’ll try making them this weekend.Thanks!
Thanx for the lovely recipe … tried it out today with the peas filling n it turned out superb
Looks yum yumm!!! Nice pics
Kachori’s look YUMM…Yours have come out perfectly… Wasn’t it so addictive.. we finished a dozen of kachori’s in jiffy…
Now I am feeling guilty and following a fruit diet.. 
Lovely khasta kachoriya…….. Those step by step illustrations makes it even the more tempting……. PERFECT!!!!!! loved the filling too….. I’m sure u have enjoyed them till the last bite…… I wanted too…
Ash….
(http://asha-oceanichope.blogspot.com/)
great you made all the 3..I loved the clicks..they are very tempting..
Just perfect crisp! Love the chutney:)
Well DK or KD the pictures always look good. We loved the onions, then moong and then finally the peas ones. Lovely job.
hungry.. even after dinner im feelin hungry….
gorgeous….really!
they look simply amazing. I’d never have the patience to try this much
Looks so yummy and i am drooling on those pic. Its making me break my diet too.But will wait for couple of months to make this and keep it in my to do list…but will keep coming back to this post whenever i crave for it.
Katchoris look delicious and devine.
Doesn’t matter who[KD or DK] clicked the pics,they look sooo yum!I made peas and onion kachori but personally I liked the ones with onion fillings.Will make these again in a day or two .
Good Job KD,Its ok,once in a while more than taking pics,I too feel like devouring.I always avoid kachoris bcoz of deep frying.How about baked ones,with puff pastry sheets we can make flaky ones.Ah,it seems my diet will also go haywire
Not a bad job by KD, DK… I made these too… This is was my first ICC recipe
heheh..I like them still..beautiful. I can actually say I will be making these again..thanks for joining me Dhivi..next one will be another super killer for sure!.
Prefectly puffed kachoris, no doubt u would have enjoyed making these crispies..i did..