KHASTA KACHORI WITH BESAN

Crispy round savoury pastry stuffed with chickpeas flour

Khasta Kachori is a popular savoury snack of India. Throughout north India in many states like Uttar Pradesh, Rajasthan, Delhi, Gujarat and in some other states different version of kachoris are available.

Traditionally the kachoris that were available in Delhi had a filling of split urad dal. But these days I find kachoris in Delhi have different fillings with elaborate names (Raj kachori with exotic spices, Matar kachori with green peas filling and Besan kachori with roasted besan (chickpeas flour and spices).

Kachories are easy to take for picnics and long journeys because it has a long shelf life, which is around 20-30 days. In Delhi and Uttar Pradesh, it is also served as chat, with sweet and sour tamarind chutney and yoghurt.

For many years, I have made this kachori with urad dal filling. A few years ago when we were visiting my sister-in-law in Delhi, she had made delicious kachoris with a filling of roasted besan (chickpeas flour) and spices and it was really yummy. When she told me the recipe I realized that the filling requires far less oil (than the urad dal filling) and was equally delicious. And since then this gram flour filling one is my favourite and has joined my kitchen.

RECIPE

INGREDIENT:-

• 1 kg all purpose flour (maida)
• 325 ml oil (one cup)
• Oil for frying
• Salt to taste

For filling

• 250 grams chickpea flour (besan)
• 500ml water
• 50 ml oil
• 1 tsp carom seeds
• 2 tsp coriander seeds
• 50 grams cashew nuts( sliced)
• Salt and chili powder to taste

METHOD

For Filling:-

• Take oil in a thick bottomed small wok or fry pan.
• Heat the oil on medium flame.
• Put carom and coriander seeds, roast for few seconds.
• Add water, then salt and chilli powder and let it boil.
• When it starts boiling add chickpea flour and roast for 12-15 minutes, till water evaporates and chickpeas flour will change its colour to light brown.
• Leave it to cool, when cold add cashew nuts.

For dough

• Take the flour in a big bowl, add salt (around 1tsp)
• Add oil and rub together well, till oil is merging properly in the flour and it resembles breadcrumbs.
• Add some water and make a hard dough.
• Make small balls from the dough and flatten them with your palm.
• Take one tablespoon of filling, put inside and fold the edges together and join them.
• Flatten it again and roll lightly to give a round shape with the rolling pin, it should not be very thick.
• 8- 10 kachoris can be rolled out before frying them together, They can be fried in batches.
• Heat the oil on a medium flame for frying the kachoris. When the oil is hot, fry them in batches of 8-10 kachoris on medium-low heat till they are golden brown in colour. Leave them to cool on a paper towel.
• Finish making all the kachoris from the dough.

Around 50-60 kachoris can be made depending on the size of the kachori. They can be served hot or cold with any pickle or chutney of taste. Some people eat with potato curry. It is a good evening snack or morning breakfast.

I am sending this recipe as my blog entry for What's with my Cuppa event.
 And for first Blog Anniversary event, and with Hearth and Soul event, and with Weekend Recipe link up, and with Friday free for all, and with My Two Favorite things on Thursday, and with Delectable flavours.