Khasta Kachodi ICC Jan 2010

While coming back from India in January bought Tarla Dalal’s Non-Fried Snacks Cookbook. It had a recipe of Baked Kachodi, tried it one day, but i couldnt get it Well Cooked. I Checked with Priya too, she gave me some tips on that, but i havent tried it yet. I was so happy to see the same kachodi recipe fo this month’s ICC. Only Difference this is Fried, no need to say, the Love  we have for Fried Foodzzzzzzzzzzz!!!!
Thanks a ton to Medhaa and Srivalli for choosing this as January month Challenge. Enjoyed making them, they Vanished jus like that from the plate. I choose to make Moong Dal and Green Peas Filling.

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

Ingredients : For the Dough
All purpose flour / Maida – 2 cups
Oil/ Ghee – 1/4 cup ,
Salt – 1/2 tsp
Water for kneading

Method : Making the Dough

Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.Slowly add water and make a soft dough. Knead well for about 8 minutes.Cover and keep aside to rest for atleast half hour.

Special Tips / Notes for the dough:

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.

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.

Ingredients : Khasta Kachori – Moong Dal Kachori

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


Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more. Drain the water well. Grind the dal to a coarsely. (Will resemble Idli Rawa). 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 masalas. Cook for few minutes till the aroma of the spices hit you. Add Salt. Remove from heat and keep aside to cool.

Ingredients : Muttar Ki Kachori/Green Pea Filling from Tarla Dalal
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


Corarsely 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 leavess and discard. Divide into 12 equal portions.

To Make Kachori’s

Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin. Place about 1.5 tsp of the filling in the center of the rolled dough. Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.

Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. Keep aside covered. Repeat with the remaining dough.

Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top. Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don’t want to use lot of oil, use just enough for two or three at a time and fry them. After it rises up (about 2 minutes), turn it over.

Cook for about 6 to 10 minutes till the side down gets a golden brown color. 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.

Serve with coriander chutney and tamarind chutney.