White Whole Grain Khasta Kachori ( Fried Pastry Dough filled with spiced lentils, potato, or beans)

White Whole Grain Khasta Kachori ( Fried Pastry Dough filled with spiced lentils, potato, or beans)

White Whole Grain Khasta Kachori ( Fried Pastry Dough filled with spiced lentils, potato, or beans) is a popular street food in India. The kachoris is deftly stuffed with skinned split green gram beans( dhuli mung dal) in the form of a crumbly paste and spiced with local spices and souring agents. The outer pastry is made from maida( finely milled and refined flour that resembles very closely to cake flour available in US), with loads of shortening( or butter), and it is kneaded in such a way that it becomes flaky when deep-fried on low heat for almost half an hour.

Though these kachoris are fried foods, yet an occasional bite doesn’t hurt, especially when they are made from traditional oils or ghee (also known as clarified butter) . However, it always helps to keep the portions in check, but remember a single kachori keeps you fill , thus balancing the total calorie consumption.

The recipe card is below, scroll down further to find step-by-step picture recipe description for better understanding. Do give a try to these delicious khasta kachori and drop in a comment if you liked it !!

Whole Grain Khasta Kachori

White Whole Grain Khasta Kachori
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Cuisine: Indian
Serves: 12 people
Ingredients
  • For dough :
  • 3/2 cups all purpose flour
  • ½ cups whole wheat flour
  • 6 tablespoons clarified butter
  • 5 tablespoons olive oil(or any other refined oil)
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cups or less ice cold water
  • For the filling :
  • ½ cup split green gram skinless( dhuli moong dal)
  • 2.5 teaspoon coriander seeds coarsely ground( or use 2 tsp coriander powder)
  • 2 teaspoon cumin seeds coarsely ground( or use 2 tsp cumin powder)
  • 1 teaspoon fennel seeds coarsely ground ( or use 1 tsp fennel powder)
  • ½ teaspoon red chilly powder
  • ½ teaspoon garam masala
  • ½ teaspoon mango powder(or amchur powder)
  • 1 teaspoon sugar
  • salt as required
Instructions
  1. To make the dough :
  2. Combine all purpose flour, whole wheat flour, baking soda and salt in a medium size mixing bowl. Whisk the dry flour mixture so that the ingredients are distributed evenly.
  3. Add in the butter and oil. Mix it by hand till the flour blends well with the butter. Continue mixing till the mixture resembles like the breadcrumbs.
  4. Add the chilled water slowly, mixing with your fingers as you pour. Knead into a smooth dough.
  5. Wrap the dough with a wet kitchen towel or plastic cling film. Refrigerate it for 30 minutes.
  6. To make filling :
  7. Dry roast the moong dal at low medium heat until it turns light golden. Let it cool for 10 minutes and then grind it coarsely.
  8. Add the coriander powder, cumin powder, red chilly powder, fennel powder, mango powder, garam masala, salt and sugar. Mix well.
  9. Add a few tablespoons of water and continue to mix, so that it forms like a wet sand mixture.
  10. To make the Kachoris :
  11. After the dough has rested well, take it out and knead it for a minute. Roll it into a log.
  12. Divide it into 12 equal parts and shape it into small balls.
  13. Take a dough ball and roll it into 3-inch circle.
  14. Take the rolled dough in your palm and place 1 teaspoon of filling in the center.
  15. Bring the edges of the dough to wrap the dal filling.
  16. Repeat the above steps for the rest of the balls.
  17. Let the filled ball sit for three to four minutes before rolling.
  18. Roll the filled balls into 3 inch circle with half a inch thickness.
  19. Heat sufficient oil in a deep heavy bottomed oan.  To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
  20. Fry the rolled filled dough balls on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
  21. If the kachoris are fried on high heat, they will get soft and will not be crispy.
  22. Kachories can be stored for at least a week in an airtight container
  23. Serve the kachoris with tamarind chutney or green chutney.
  24. You can also serve them as chat. Add about 2-4 tablespoons of chilled curd on the kachoris, then add a tablespoon of tamarind chutney or honey barbeque sauce, a tablespoon of green chutney. Sprinkle some aloo bhujia over it and sprinkle little roasted cumin powder.Serve it immediately.

 

Step-by-Step Picture Recipe :

To make the dough :

  1. Combine all purpose flour, whole wheat flour, baking soda and salt in a medium size mixing bowl. Whisk the dry flour mixture so that the ingredients are distributed evenly.
  2. Add in the butter and oil. Mix it by hand till the flour blends well with the butter. Continue mixing till the mixture resembles like the breadcrumbs.
  3. Add the chilled water slowly, mixing with your fingers as you pour. Knead into a smooth dough.
  4. Wrap the dough with a wet kitchen towel or plastic cling film. Refrigerate it for 30 minutes.

To make filling :

  1. Dry roast the moong dal at low medium heat until it turns light golden. Let it cool for 10 minutes and then grind it coarsely.
  2. Add the coriander powder, cumin powder, red chilly powder, fennel powder, mango powder, garam masala, salt and sugar. Mix well.
  3. Add a few tablespoons of water and continue to mix, so that it forms like a wet sand mixture. Keep it aside.

To make the Kachoris :

  1. After the dough has rested well, take it out and knead it for a minute. Roll it into a log.
  2. Divide it into 12 equal parts.Shape it into small balls.
  3. Take a dough ball and roll it into 3-inch circle. 
  4. Take the rolled dough in your palm and place 1 teaspoon of filling in the center.
  5. Bring the edges of the dough to wrap the dal filling.
  6. Repeat the above steps for the rest of the balls. Let the filled ball sit for three to four minutes before rolling.
  7. Roll the filled balls into 3 inch circle with half a inch thickness.
  8. Heat sufficient oil in a deep heavy bottomed oan.  To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
  9. Fry the rolled filled dough balls on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. 
  10. If the kachoris are fried on high heat, they will get soft and will not be crispy.

Serve the kachoris with tamarind chutney or green chutney.Whole Grain Khasta Kachori

You can also serve them as chat. Add about 2-4 tablespoons of chilled curd on the kachoris, then add a tablespoon of tamarind chutney or honey barbeque sauce, a tablespoon of green chutney. Sprinkle some aloo bhujia over it and sprinkle little roasted cumin powder.Serve it immediately.

Kachoris can be stored for at least a week in an airtight container

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: