Khasta Kachori is often served with the sweet chutney and cilantro chutney. This, Khasta Kachori is usually deep-fried. But today, I baked them instead of deep-frying. But believe me, there is no change in taste at all. You won’t feel any difference. The best thing about this Baked Khasta Kachori is you can store them in an airtight container for up to 3 – 5 days. When unexpected guests arrive, warm up the kachoris in an oven for about 10 minutes, fill them with curd and both chutneys, sprinkle some sev and onion and serve.
How to make Khasta Kachori?
For dough
- Combine all the ingredients and knead into a firm dough using water.
- Cover it with a damp cloth and keep it aside for 15 minutes.
- Divide it into equal parts and keep covered with a wet cloth.
For filling
Heat oil in a pan. Add cumin seeds, fennel seeds, and asafoetida. Let cumin seeds crackle.
Add Chili powder, cumin and coriander powder, turmeric, garam masala, and salt. Let it cook for 4 to 5 seconds. Add 1 cup of water. Mix them very well.
Add soaked moong dal into masala mixture. Add more ½ cup of water and let the dal cook for about 5 to 7 minutes or until the dal and masalas are cooked. Add Amchur powder and chaat masala powder. Mix them very well.
Add chopped coriander/cilantro and mint. Mix it very well. Switch off the flame and let it cool completely. Your mixture should be dry.
Assemble Preheat oven on 375 degrees F.
Roll out each portion of the dough into a poori.
Place spoon full of stuffing in the center of rolled poori.
Seal the edges by stretching it over the filling mixture. Seal the ends tightly. Slightly press each kachori with your palm.
Place each kachori on a baking tray. Apply some oil over the kachories.
Bake them for 25 to 30 minutes or until light brown. Flip the kachoris 2 – 3 times for even coloring.
Your Baked Khasta Kachori is ready. Serve them with Sweet chutney and Mint and coriander chutney. Enjoy.
